Clementine Marmalade (Newfoundland)

With only 2 ingredients. This magical recipe is perfect for Christmas gift giving too. People rave about this marmalade.

3 lbs clementines
8 cups water
8 cups sugar

Whether you are using organic fruit or not, wash the clementines very well before using them.

Cut each clementine in half, then slice the into very thin slices. You'll need your sharpest knife for this.

Add the slices to the water along with the sugar in a large pot or Dutch oven. (Use only stainless steel or ceramic lined pots. The acid in the citrus fruit will react with aluminum.)

Slowly bring the mixture to a slow boil, ensuring that the sugar is fully dissolved, then remove from the heat and cover the pot.

Leave the mixture in the pot at room temperature overnight.

Next day, slowly bring the pot to a slow rolling boil for about 2 hours, stirring occasionally.

After 2 hours, increase the heat to about medium and begin to take the temperature of the marmalade.
You want to take the mixture to between 220-225°F on a candy thermometer. This is the temperature needed for the pectin to set.

Remove the marmalade from the heat and let it cool before adding it to sterilized mason jars and processing in a water bath to ensure a good seal on the jars as instructed by the bottle manufacturer.

Store in a cool dark place.

Cook’s Notes:

For a Spiced Version: As you are boiling the marmalade on the second da, add 2 cinnamon sticks, 1 tsp. ground allspice and ¼ tsp. of cloves to the pot. Of course, you will remove the cinnamon sticks before bottling, but this mild spicing makes it even more Christmas-y and delicious without overpowering the flavour of the clementines.