Friday, December 31, 2010

Clementine-Ginger Marmalade

I was reading some recipes for orange marmalade when it struck me that clementine marmalade would be a lovely variation, especially since they're so cheap right now. While the proportions are my own, I followed Alton Brown's method for the cooking process. Make a batch and spread some on your English muffin or dab a bit on some grilled pork.

Makes about 2 pints

1 3/4 lbs clementines
2 lemons
3 Tbsp grated ginger
5 C water
1 lb plus 5 oz sugar

Special Equipment:
5-6 qt pot
2-3 pint jars with rings and lids
jar lifter
canner or a large stock pot

Cut each clementine half across
the sections.
Wash and peel the clementines, reserving the peels from about 5 of them. Remove the stringy pith from the center. Chop the clementines into small chunks, reserving any juice (I cut across each half of the peeled clementine, then peeled apart the sections--see the pictures to the left).

Place the chunks and reserved juice into the 5-6 quart pot.  Zest and juice the lemons and add it all to the pot. Add the grated ginger and 5 cups of water and bring to a boil over high heat. Then reduce to a rapid simmer and cook for about 45 minutes--the fruit should be very soft.

Peel the sections.
Meanwhile, put the jars, rings, and funnel in the canner or stock pot, cover with water and boil for 10 minutes. Turn off the heat and add the lids. This will disinfect your equipment and help prevent the jars from shattering because you're going to add hot liquid to them later.

This next bit I learned from Alton: put a small plate in the freezer while you continue making the marmalade. You'll use this to test the consistency.

Bring the clementine mixture back to a full boil and add the sugar. Stir very frequently for about 30 minutes, or until the color darkens a bit and reaches 222 degrees. Spoon a small amount of the marmalade onto the center of the frozen plate and wait about 30 seconds. Tilt the plate; if the marmalade slides easily along the plate, it's not ready yet. If the marmalade very slowly oozes around on the plate, it's ready.

Drain the jars, lids, rings, and funnel onto clean towels. Make sure your jars are completely dry before adding the marmalade (they will dry quickly since they were boiled). Funnel marmalade into the jars, filling them so that only a 1/4 inch of space is left at the top (I was only able to fill 2 jars). Wipe off any extra marmalade form the sides and rings of the jars. Add a lid and screw on the rings tightly. Using your jar lifters, carefully place the jars back in the canner or stock pot of boiling water and boil for 10 minutes. Lift them out with the jar lifters and let cool completely (about 24 hours).

One a jar is open, it will keep for about a week in the refrigerator. The unopened jars will last for about a year in the pantry.

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