(original post date 1st January 2017)
Happy New Year everyone! I hope you’ve had a wonderful Christmas and enjoyed yourselves over the festive period. I spent my New Years Eve making this Clementine & Bay Marmalade. Best decision ever!
After the holidays some people often feel sad that all the festivities are over but not me, that’s because it’s marmalade season. I just love to make marmalade, especially using Seville Oranges. I made Seville Orange & Whisky Marmalade and Seville Orange Curd last year and although this marmalade recipe I’ve got for you today uses Clementines, I’ve got two recipes using Seville Oranges planned in the upcoming month.
I’ve never used herbs before in preserving so when I spotted this recipe in the January issue of Delicious magazine I bookmarked it straight away. It’s a lovely sweet marmalade, not as bitter as Seville, and gently fragrance with the bay leaves. Be sure to use fresh bay leaves, dried ones won’t give you the flavour that your after.
There’s something about pottering around in the kitchen making marmalade on these early dark winter days that I find soothing. It’s capturing winters seasonal flavours, bringing light and cosines into your home at a time of year that can be depressing for most. The golden jars sitting on our shelves are there to remind to us that spring is around the corner and they also provide the most delicious of toppings for our morning toast.
Clementine & Bay Marmalade
A delicious twist on your regular orange marmalade.
- 1.2 kg Clementines
- 7 Large Lemons
- 8 Bay leaves
- 1 kg Preserving sugar
- 8 grams sachet Pectin
1. Halve the clementines and lemons, squeezing out all the juice into a preserving pan and placing any seeds and pith in a separate bowl. Remove any remaining pith and pulp then along with the contents of the bowl place on a piece of clean muslin, tie it up and place in the preserving pan along with the bay leaves.
2. Finely slice the peel of 8 clementines, add to the pan along with 1 litre of cold water. Bring to a boil, then reduce to a simmer for 45 minutes, stirring now and again.
3. Using a wooden spoon, squeeze as much juice from the muslin bag as you can and discard. Add the sugar and pectin and stir gently until the sugar has been dissolved and the liquid is clear. Increase the heat and let it boil for 15-20 minutes or until the marmalade reaches 107-108C on a sugar thermometer.
4. Remove from the heat and leave to sit for 15 minutes. Give it a final stir and decant, using a jam funnel into clean, sterilized jars. Cover with a wax disc and seal, leave to cool.
- The marmalade will keep for up to 1 year, stored in a dry, dark place.
- Recipe adapted from January 2017 Delicious Magazine.