Mandarin or Clementine Marmalade Recipe

Clementines are a very special type of orange, similar to mandarin oranges in size, but dependably sweet. The very best come from Morocco. If you are lucky enough to find them in winter - usually November to January, this is a great way to preserve the taste. 

Ingredients:

- 2 pounds (around 900 grams) of clementines

- 5 cups (1.2 liters) of water

- 4 cups (800 grams) of granulated sugar

Instructions:

1. Wash the clementines thoroughly and peel them, chopping the fruit in small pieces.  Cut the peel in very thin slivers.  Remove any seeds as you go.

2. In a large pot, combine the clementines, sliced peel, and water. Bring the mixture to a boil over medium-high heat.

3. Once the mixture is boiling, reduce the heat to low and let it simmer for about 1 hour until the peel becomes tender and the liquid reduces.

4. Remove the pot from heat and let it cool for a few minutes. Then, add the granulated sugar and stir well to combine.

5. Return the pot to the heat and bring it to a boil again over medium-high heat. Stir occasionally.

6. Let the mixture boil for about 40-50 minutes, or until it thickens and reaches the desired consistency. Keep stirring occasionally to prevent burning.

7. To check the consistency, place a small amount of the marmalade on a cold plate and let it cool. If it sets and wrinkles when you push it with your finger, it's ready.

8. Once the marmalade reaches the desired consistency, remove from heat and let it cool for a few minutes.

9. Sterilize glass jars by boiling them in a large pot of water or running them through the dishwasher.

10. Carefully pour the hot marmalade into the sterilized jars, leaving about 1/4 inch (0.6 cm) of headspace at the top.

11. Seal the jars tightly and let them cool completely at room temperature.

12. Store the clementine marmalade in a cool, dark place for up to a year. Once opened, refrigerate and use within a month.

Enjoy your homemade clementine marmalade!