Clementine Marmalade II Unverified!

Clementines are plentiful in Sacramento towards the end of winter. Having an properly brought up English-Californian wife our household favors a good marmalade. Given these two facts and this '03 era recipe lurking around, perhaps not a total success? I do not recall.


  • 2 cups clementine peel, cut 1" long and simmered in 4 cups cold water for 30 minutes or until tender
  • 1/3 cup lemon juice
  • 2 cups boiling water, in a vessel for other ingredients
  • 8-10 clementines, juiced and pulped, pith removed, thence deseeded
  • 3 cups sugar


Combine peel, fruit, and lemon juice and sugar in the boiling water. Bring to a quick boil {RESEARCH} and cook until mixture is thick and reaches 220F, about 20 minutes.

Remove from heat, skim foam and ladle into 1/2 pint jars. Fill to 1/2" from surface. Seal in boiling water bath per standard instructions.