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How to Make Clementine Marmalade

Hair of the dog marmalade

Happy New Year!! I hope you all had a wonderful 2011. Ours was very exciting – we traveled to some interesting places (here and here), got engaged, and moved to Somerville, MA. Whew! 2012 promises to be a fun one as well. We wish you all happiness, health, and delicious food!!

After last night’s festivities, you might want to top your burnt toast with this marmalade full of vitamin C and fructose and just a tiny bit of whiskey. Once you slice up all the clementines, it comes together pretty quickly. If you don’t process it, you can have it ready in about an hour. It’s got a nice bittersweet flavor that would work well with rich food, if you get sick of toast – a glaze for salmon or maybe in a grilled cheese sandwich.

Thinly sliced clementines

Hair of the Dog Marmalade

Makes 6 4-ounce jars

Amount Ingredient Preparation Where we bought it
1/2 tsp Whole allspice berries
1 stick Cinnamon Broken into a couple of pieces
6 Clementines
1 small Apple Grated Apex Orchards
2 cups Carrot Grated Red Fire Farm
3/4 cup Water
1 3/4 cup Sugar
5 TBsp Bottled lemon juice
2 TBsp Whiskey Optional Tuthilltown Spirits


  1. Prepare your canning tools, if you’re processing this. (Steps 3, 4, and 6)
  2. Since we won’t be removing the peels, wash the clementines really well. They might be coated in wax, so give them a good scrub. Slice the clementines as thinly as you can, discarding the first and last slices and any seeds. I have a cutting board with a little moat, which is really helpful for catching the juice. If you’re using a regular cutting board, consider pouring the juice into your pot occasionally, so that you don’t lose any of it.
  3. Add the clementine slices, juice, grated apple and carrot, and water to a wide saucepan. Put the cinnamon sticks and allspice berries into a tea ball or tie them up in a square of cheesecloth and add them to the pot. Bring the mixture to a boil.
  4. Once the mixture is boiling, stir in the sugar and lemon juice. Once the sugar has dissolved, raise the heat to high and boil hard for about 15 minutes or until the liquid has thickened considerably. I know this is a vague description, but it’s done when there’s only a little puddle of liquid at the bottom of the pan.
  5. Remove and discard the spices and stir in the whiskey.
  6. If you’re canning this, fill your jars, leaving 1/4 inch headspace, and process for 10 minutes. (Steps 7+)

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