Friday, January 24, 2014
2 cups thin strips of clementine peels
4 cups cold water
Pulp and juice of 8-10 clementines
1/2 cup lemon juice
2 cups boiling water
3 cups granulated sugar
In a heavy saucepan, combine clementine peel and cold water. Bring to a simmer, covered, over moderate heat. Continue to simmer until peel is tender (about 30 min); drain thoroughly. Remove seeds and white membrane from peeled fruit; dice fruit.
To prepare marmalade: combine cooked peel, diced fruit, lemon juice and boiling water. Add sugar and blend thoroughly. Quickly bring to a boil and cook until mixture is thick and reaches 220 deg F on a candy thermometer.
Remove from heat, skim off foam, and ladle into hot sterilized jars.
(Process if you feel the need to. Have never bothered with this, myself.)