Description
A bright and simple citrus jam made without pectin, capturing the sweet and tangy essence of fresh clementines.
Ingredients
- 1 cup granulated sugar
- 3 pounds sweet clementines (peeled)
- Juice of 2 lemons
Instructions
- Start by peeling all the clementines and slicing them in half to carefully remove any seeds. Place the fruit into a food processor and blend until you achieve a smooth puree.
- Transfer the fruit puree into a heavy pot and stir in the sugar and lemon juice. Bring the mixture to a boil over medium-high heat, leaving the pot uncovered.
- Reduce the heat slightly to keep a steady boil and cook for roughly 35 to 45 minutes, stirring frequently to prevent sticking. The mixture will darken and thicken as the liquid reduces.
- Test for doneness by dropping a small amount onto a frozen plate; if it wrinkles or holds its shape, it is ready. Pour into clean jars, let cool completely on the counter, then refrigerate.
Notes
Select fruit that is heavy for its size for the best juice content. This jam keeps well in the refrigerator for about 10 days.
- Prep Time: 20 min
- Cooling Time: 1 hr
- Cook Time: 45 min
- Category: Condiments
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 30
- Sugar: 7g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
Keywords: clementine jam, homemade jam, citrus recipe, no pectin jam, breakfast spread