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This homemade marmalade recipe makes a wonderful accompaniment to pork and lamb dishes.
In a small non-reactive saucepan over low heat, combine clementine juice, orange juice, sugar, chiles and ginger. Stir to dissolve sugar, bring to a simmer and reduce by 75 percent. Meanwhile, soak julienned clementine peels in warm water for 15 minutes. Drain well and add to reduction. Simmer for 15 minutes and let cool; Clementine Marmalade will thicken upon cooling.
Makes about 5 cups of marmalade.
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