This homemade marmalade recipe makes a wonderful accompaniment to pork and lamb dishes.


  • 1 dozen clementines, juiced, membranes removed and peels julienned

  • 1/2 gallon freshly squeezed orange juice

  • 4 cups sugar

  • 3 dried Thai bird chiles

  • 4 slices ginger, peel intact and washed


  • 1.

    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.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 375kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 2g
  • Carbohydrate 94g
  • Sugar 87g
  • Sodium 4mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Makes about 5 cups of marmalade.

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Posted by Jannette5Report
What happened to soaking the rind and seeds over night??????