Orange Clementine Marmalade

Serves: Makes about 1 1/2 pints
Views: 12736
Comments: 1

Recipe by Sarah Phillips; Food Styling and Photos by Kelly Hong © 12-22-2106 Sarah Phillips CraftyBaking.com

This Clementine marmalade will convert those who think they hate marmalade!
There is no hint of bitterness at all and the hint of vanilla make it taste just like a Creamsicle. You can use oranges, instead.

Sometimes you get a sour batch of Cuties, and when you do, this is a great way to avoid wasting them.
We want to help prevent food waste and show you ways to use what we call misshapen or ugly produce.
Join our Ugly Produce is Beautiful℠ Educational Campaign, helping to bring awareness to our Nation's enormous food waste problem. This recipe shows you how to use ugly produce in beautiful and delicious ways!
FRUIT AND PUREES INGREDIENT HELP

INGREDIENTS
10 Clementines, such as Cuties or Oranges
1 1/2 cups water
1 lemon, preferably a Meyer lemon
1 1/2 cups sugar
1 1/2 teaspoons vanilla paste or extract

INSTRUCTIONS
1. Wash and peel the clementines.

2. Set aside the peel from about two clementines and scrape away the bitter pitch with the side of a teaspoon.

3. Squeeze the lemon and set the seeds aside, you will need them later in the recipe. If there aren't any seeds, omit this step.
The seeds contain a large amount of pectin, and will help the marmalade gel.

4. Split the clementines in half, and remove as much of the lose membrane as you can.

5. Cut each half in half again.

6. Cut the peel into thin strips, then stack the strips and dice the peel.

7. Put the clementines and lemon juice in a large non-reactive (non-aluminum) saucepan; a stainless steel pan is fine.

8. Add the diced peel, the sugar and the water to the pan.

9. Put the reserved lemon seeds in a stainless steel tea ball, or tie them in a piece of cheesecloth and add them to the pan.

10. Bring the fruit mixture to a boil, then reduce the heat to a simmer.
Simmer for 50-60 minutes, stirring occasionally.
When stirring press down on the solids to help break them up.
As the marmalade starts to thicken, stir more often, to avoid scorching.

11. When the marmalade is thick, remove from the heat and stir in the vanilla paste.
If you want the texture to be smoother, you can use an immersion blender to chop up the larger pieces.

NOTE: The marmalade will thicken more as it cools.

12. Transfer the marmalade to sterile jelly jars.

STORAGE
It will keep for up to three months in the refrigerator, or up to a year in the freezer.