It’s winter and now there is nothing like making delicious conserves with citrus fruits. They are full of flavors and bring the feeling of summer into our homes and give a fantastic feeling when you take a bite of these yummy preserves. One of our special citrus sweethearts is clementine marmalade with a splash of cognac: When making it the whole kitchen is filled with the most divine sweet-smelling scent. Clementine marmalade is so scrummy and fabulous on toast in the morning, on afternoon’s scones or with a cheese plate. It is also a fantastic and exclusive gift to give to friends and family during those cold winter months.
How to make it:
1 kg of organic clementines or tangerines
The juice of 2 large lemons
900 grams of cane sugar or granulated sugar (granulated sugar give a more clear colour to the jam)
1-2 tbsp. of cognac
1 liter of water
(Put 1 or 2 small plates in the fridge to chill for testing later.)
Scrub the clementines, half them and remove the pips. Squeeze the juice from the fruit and shred the skin finely with a sharp knife. Take a preserving pan and add the clementines with 1 liter of water. Turn the heat up high and bring to the boil – then reduce to a simmer and cook over a gentle heat for about 30 minutes or longer until the peel is soft. Add the lemon juice and sugar and keep the heat low stirring constantly until the sugar has dissolved and the sugar crystals are no longer visible. Turn the heat up high and bring to the boil. Keep the mixture in the pan at a rolling boil for 20-30 minutes, or until it thickens and reaches the setting point. You can make a test to make sure your marmalade has set. Take the pan off the heat and place a teaspoon of the mixture on one of the chilled plates you have put in the fridge – wait for about 1 minute and then push it with your finger. If it wrinkles as you push it, it has reached setting point. If the mixture hasn’t set, bring it back to a rolling boil for another minute and test again.
Now it is time to stir in the cognac and leave the marmalade in the pan to cool for a few minutes. Pour the marmalade into sterilized jam jars and store them in a cool, dark place.