I love clementine season. It one fruity, summery, glimmer of hope that helps get me through each winter. However, after a few crates I’m looking for new ways to eat my clementines. Marmalade is such an easy thing to make and is extra delicious with mid-winter citrus. Plus, it feels extra fancy pairing marmalade and toast with tea. Pinkies up!
Domestocrat’s Clementine Marmalade
9 clementines
1/4 cup clementine peel
1 lemon (zest, juice, seeds)
2 cups cold water
2 tbsp. agave
Start by peeling the clementines. Reserve 1/4 cup of pith-free clementine peels (or as close to pith-free as you can get). Slice the peel into thin strips then chop into small pieces. Including the peel helps increase the deep clementine flavor in this marmalade. But, if it’s not your jam (PUN INTENDED), then you can skip it.
In a medium sauce pot combine all of the ingredients. Yes, by the way, you read correctly – even the lemon seeds – they have tons of natural pectin that will help the marmalade gel up correctly. Bummer is that you do need to fish them out later (it takes like 2 minutes, no big deal).
Give the pot a good stir to combine.
Boil on low for at least 1 hour, or until the mixture has reduced by 2/3 and is thick, tight, and sticky.
Pour into a mason jar and allow to cool completely.
Screw on the lid and keep in the fridge for up to 2 weeks – if it lasts that long!
Marmalade can be used in a million different ways! Some of my favorite applications include on toast, scones, waffles, pancakes, greek yogurt, in smoothies and salad dressings, and paired with cheese.
Domestocrat 
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