Last Christmas I chose orange and green as my decorating palette with clementines (a.k.a Cuties) playing a central role. Consequentially I had scads of them after the holiday. So what do you do with an over abundance of sweet citrus? Make marmalade of course.
- Yield: 8 - 9 pints
- Category: Sauces Jams And Preserves
- 24 seedless clementines
- 4 lemons
- 10 cups sugar
- 4 cups water
- 2 small packages fruit pectin plus hot water listed on package
- 8 to 9 pint sized, sterile canning jars
- Cut clementines and lemons into quarters removing the navel end. Be sure to remove the seeds from the lemons. Leave the skins on.
- Using a food processor, chop the clementines and lemons fairly thin. Your food processor may not hold all of the citrus at one time; if so do this in batches.
- Place the chopped citrus in a large pot. Add ten cups of sugar and four cups of water to the citrus and mix well. Over a medium heat, cook the mixture for forty minutes stirring often to prevent burning and sticking to the bottom of the pan.
- When the cooking time is close to an end, mix together 2 packages of fruit pectin in a bowl following the manufacturers instructions.
- Stir the prepared pectin into the marmalade and let boil for one minute.
- Ladle into warm jars while hot, cover and process in a hot water bath.
- Makes 8-9 pints.