January Jam: Honey Clementine Marmalade

Instead of talking about tonight’s dinner (Pizza Mia redux), I’d like to tell you about my marmalade.  Honey clementine marmalade, in fact.

Honey Clementine Marmalade

I signed up for Tigress’ Can Jam, thinking it would be a great opportunity to try some new recipes and get more confident with my canning.  This month’s ingredient was citrus – not anything even remotely local, but a fun place to start.  Tina suggested clementine, and I remembered this dessert, made for Carl several years ago on the eve of my birthday. After some digging around, I settled on this recipe, albeit with a few modifications.  I had intended to photograph the whole process, but as it happened, I started the marmalade Wednesday night, preparing the syrup and peeling the little clementines.  The whole bit needed to go in the fridge overnight, and I had good intentions of finishing it off yesterday – but then the end-of-week exhaustion hit, and I just couldn’t be bothered.  Everything pulled together tonight, though, and now there are three jars of sunny marmalade waiting for English muffins – perhaps another weekend project?

Honey Clementine Marmalade
Inspired by Confiture de Clémentine aux Epices from Serial Cooking

  • 6 clementines
  • 1 cup sugar
  • 1 cup honey
  • 1/2 tsp each of cinnamon, ground ginger, and ground cloves
  • 2 tsp pectin (I used the Ball sugar free stuff)

Grate the zest of all of the clementines.  Juice three of the clementines, and peel the remaining three.  Remove as much of the pith as possible, then slice the segments in thirds.  In a saucepan, bring to boil 2 cups water and the sugar, reserving two tablespoons.  Simmer for 15 minutes, then cool and add to the clementine juice, segments, zest, and spices.  Cover and leave to rest overnight.

The following day, transfer the jam to a large saucepan and bring to a boil.  Combine the pectin and the reserved sugar, then add to the jam.  Simmer for 10-15 minutes, stirring constantly, until the sugar is completely dissolved, then bring to a boil until the jam sets.

Transfer to sterilized jars and process 15 minutes in an open water bath.  Makes 3 half pints.


0112 Pork Tenderloin Stir-Fry with Clementines and Chili Sauce

Shane isn’t a fan of citrus + meat, so this recipe, also from the November 2009 Bon Appetit, was a bit out on a limb for us. It also highlighted a problem with the way I approach recipes – but, in the end, everything worked out just fine. Shane is a methodical cook – in the best sense of the word. He reads recipes closely and diligently prepares his mise en place. I am much more likely to skim a recipe, estimate the time I have for each step, and only prep the first few steps before starting to cook. My approach worked fine for last night’s recipe – the halibut needed 8-10 minutes in the pan before anything else went in – but tonight I made a total mess of the kitchen, crashing around in the tiny windows between steps.

Despite my poor preparation, everything came together in the end, and in about half an hour we were filling our plates with sticky, delicious stir-fry.  The pork was perfectly cooked, and the clementines were sweet with just a hint of salt and heat.  Shane was uncertain about eating the skins, and I wished for more greens on my plate.  A solid recipe, but not as tastebud-blowing as the previous two.

Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce from Bon Appetit