January 16, 2020

Clementine Jam

The citrus fruit are in season again, so it is time to make the various citrus jams again. I have used this recipe on orange jam as starting point for making this jam on clementines. In order to made a gelled texture in the jam, I had focus on using clementines with hard texture. I did also add in some citric acid. And yes, I had success in making a jelled clementine jam.

It takes some time to make this jam, as the applied citrus fruit has to soak cold in water for 24 hours, before it turned into jam.

I will be selling some of the jam at work to my colleagues, as I cannot eat 6-8 glasses of jam within reasonable time. And as usual I will donated the money to charity. The donation this time will be done to Julemærkehjemmene.

Kirsten's clementine jam: 8-10 glasses.
  • 6 clementine with peel
  • 8 dl water
  • 1 teaspoon citric acid powder
  • 800 g sugar
  • potassium sorbate - optional
  1. Wash the clementines thoroughly.
  2. Do the cutting of the clementines on a chopping board, so all the juice can be collected and be used in the jam mixture.
  3. Cut the clementines into smaller boat shapes. Afterwards slice the clementine "boats" into thin slices. Use a shape knife for all this cutting.
  4. Remove any seeds during the coating process, as they will give more bitterness in the final jam.
  5. Clementines slices and juice in added into a medium-large mixing bowl. Pour the water into the lemon mixture.
  6. Store the clementine mixture cold in the refrigerator for 24 hours.
  7. Pour the clementine mixture into a large cooking pot. Add in citric acid to the mixture.  
  8. Let the clementine mixture simmer gentle for 1 hour without the lid on the cooking pot.
  9. Prepare the jam jars by filling them up with the boiling water.
  10. If the clementine slices appear too thick, you could consider to blend the mixture, before the addition of the sugar.
  11. After 1 hours boiling add in the sugar.
  12. Bring the clementine jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
  13. Test of set after 4-5 minutes using the flake test.
  14. When the setting point is reached, remove the pan from the heat and leave it to stand for approx.  5 minutes. As the jam settles, push any scums from the surface of the pan to the side and remove it with a metal spoon. The purpose for the waiting step is well to build viscosity in jam, so the fruit pieces will be trapped inside the jam inside of be going to the top of jam.
  15. Gently stir the jam after the resting time and pour it into the prepared glasses, fill the glasses up to the brim. Remove any scum for the surface of the jam using a tea spoon. Close the glass with a lid.
  16. Leave the glass upright and disturbed to cool and set.
  17. Store at ambient temperature.

No comments:

Post a Comment

Your comment is my reward :-)
You are more than welcome to write your comment in either English or Danish.


Related Posts Plugin for WordPress, Blogger...