So we’re just going to get it over with a sing a chorus of “Oh my darling, oh my darling Clementine …” because naturally that’s what pops into my mind when I hear the word clementine. Sorry we can all suffer together. Misery loves company or something like that. What I should be thinking about is clementine marmalade. Ours is a small batch recipe.
This means that once you’re finished whipping it up you’ll have a few jars to keep in the fridge and slather on just about anything and everything you like. Not 2 dozen jars to store or give out to each and every one of your neighbors (not that that’s a bad idea, especially with the holidays coming up. Okay scratch that maybe we should double or triple the recipe) Did I mention that in this recipe there’s absolutely no canning to deal with? It’s pretty much a win win situation.
If you’ve never tried a clementine, they are a hybrid between a mandarin and a sweet orange. They’re sweet, juicy, easy to peel (bonus) and are seedless. Thank goodness, nothing to spit out. Maybe that just bothers me?
What are you going to do with that marmalade? Slather it on a bagel, over a piece of toast with mascarpone (y’all should know by now that I’m a fan of toast, mascarpone and jellies, jams and/or marmalades together). Or spread it between layers of cakes or as a topping on ice cream. Or if you’re into citrus as much as I am a spoonful can be the way to go.
Get our Small Batch CLEMENTINE MARMALADE recipe and get ready to pucker up (well not really but it sounds good right?)
Disclaimer: I am a recipe developer for Dixie Crystals. I was compensated for my time. Opinions are my own. Always have been. Always will be.