Recipe Information
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Yield: About 3 to 4 small jars
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Prep Time: 20 minutes
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Cooking Time: About 45 minutes plus straining
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Difficulty: Beginner friendly
Ingredients
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1.5 kg clementines
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1.6 litres cold water
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Juice of 1 lemon
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Granulated sugar (measured after straining)
Step-by-Step Method
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Prepare the clementines
Wash the clementines thoroughly. Cut into quarters with the peel and pith intact. Remove and discard any visible seeds. -
Cook the fruit
Place the clementine pieces into a large saucepan with the water and lemon juice. Bring slowly to the boil, then reduce to a steady simmer. Cook for 40 minutes until the peel is very soft and the liquid is aromatic. -
Strain the juice
Pour the mixture into a jelly bag or muslin-lined sieve set over a bowl. Leave to drip for at least 4 hours or overnight. Do not squeeze, as this will cloud the jelly. -
Measure and sweeten
Measure the strained juice. For every 600 ml of juice, add 450 g granulated sugar. Transfer the juice and sugar to a clean saucepan. -
Boil to setting point
Heat gently, stirring until the sugar dissolves fully. Increase the heat and boil rapidly for 10 to 12 minutes. Test for set using the chilled plate test. The jelly is ready when it wrinkles lightly when pushed. -
Jar the jelly
Remove from the heat and skim off any foam. Pour into warm sterilised jars and seal immediately.
Practical Tips
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Clementines vary in sweetness. If the juice tastes very sharp before boiling, the balance will soften once set.
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A clear set depends on patience during straining. Let gravity do the work.
Serving Suggestions
Lovely on toast, spooned over yoghurt, or served with soft cheeses and simple pastries.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 10 months. Once opened, refrigerate and use within 3 weeks.
