Makes about 2 pints
1 3/4 lbs clementines
3 Tbsp grated ginger
5 C water
1 lb plus 5 oz sugar
5-6 qt pot
2-3 pint jars with rings and lids
canner or a large stock pot
|Cut each clementine half across|
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.|
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.
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.