This idea has been ruminating in my brain for a few weeks and so, on Sunday I decided to give it a whirl – Clementine Rum Marmalade. Let me say that again – Clementine Rum Marmalade. It’s sweet and bitter with just a hint of that warming rum in the background. I must say it’s pretty darn yummy.
- 1 1/2 Pounds of Clementines, well scrubbed
- 2 Tablespoons Lemon Juice
- 6 1/2 Cups Hot Water
- 5 1/2 Cups Granulated Sugar
- 1/4 Cup Rum
- Place a dampened cheesecloth on the inside of strainer on top of bowl. Cut the clementines in half cross-wise. Squeeze juice into the cheesecloth. When finished squeezing juice, pull the pulp off the rind and place on the cheesecloth. Tie the edges of the cheesecloth, making a large spice bag. Place the juice from the bowl, lemon juice, and bag of pulp in a jam pot.
- Cut the peel into thin strips and place all of that into the jam pot with the hot water. Bring to a boil over high heat. Reduce heat but keep boiling, stirring occasionally until reduced by half and peel is tender. This takes about 1 hour and 15 minutes. Remove from heat. Place the cheesecloth bag into a wire mesh strainer and press with a spoon to squeeze out juice. Measure out 4 1/2 Cups of juice, peel mixture. Put that in a pot with 5 1/2 cups sugar. Boil until gel stage is reached - this took me about 20 minutes. Add the rum and boil for another two minutes.
- Pour into sterilized jars. Process in a water bath for 15 minutes. Makes about 6 half pints.