![]() If you don't bring it to a high enough temperature, it won't set up right.Ĭonversely, if you bring it TOO high, it will set up more firm than you'd probably like for a spread. We brought it to a Sherlock viewing party the day after I made it, and learned that it goes especially well on gingerbread waffles - just an FYI!Ī candy thermometer is a good idea for making this. My husband hadn't even tried it before me!Īfter this batch, though? Loves the stuff. While I grew up loving marmalade - even naming my childhood cat (and orange tabby, obviously!) after it, apparently it's a less popular toast spread here in MN. They’re a cinch to peel because of their loose skin and minimal pith, making them great for snacking on raw, baking with or adding to a salad. not that I really need to justify making jam! A clementine is technically a tangor, which is a cross between a willowleaf mandarin orange and a sweet orangethat’s why they have such unique, honey-like sweetness and low acidity. I'd been meaning to make marmalade from my favourite holiday treat for a few years now, so that also factored in. marmalade is easy, and I really wasn't in the mood to go out - ESPECIALLY not for just ¼ cup of marmalade! so I decided that it would be "easier" to just make some. It was cold out, I was feeling lazy - and hey, we had a ton of clementine oranges on hand (I may be *slightly* addicted to them). Ok, going to take a break from developing Beyond Flour: A New Kind of Gluten-Free Cookbook to share a recipe post or two □Ī little while back, I was about to roast a duck, and realized that I didn't have any marmalade on hand for the glaze I wanted for it. If you're enjoying the citrus season and find yourself blessed with clementines, this Clementine Marmalade Recipe is a great way to use them!
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