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Making jam or marmalade seems like a daunting task, but I am here to walk you through this simple recipe on how to make homemade ClemenGold marmalade jam.
The first time I made jam was only two years ago. I decided to make it an edible giveaway at my sister’s bachelorette. However, I didn’t turn to Google for the how to’s but instead to my great Aunty Val, who has been giving away jams for the better part of 87 years. I sat in her office (yes, she is still working) for hours getting a lesson on how she has been making her jam all these years. And once you get the basics it is pretty easy to use this understanding to turn any fruit into a jam or marmalade!
What is the Difference Between Jam and Marmalade?
The difference between jam and marmalade comes down to what part of the fruit you are using to make the recipe. Marmalade refers to recipes that use the whole fruit, including the skins or peels like citrus fruits.
Marmalade is quite chunky compared to standard jams because it uses peels or rinds. These are usually roughly chopped and left quite large. Making it all the more delicious. Another difference between jam and marmalade is that marmalade doesn’t require the use of pectin.
How to Make Homemade ClemenGold Marmalade Jam without Pectin
This recipe for homemade ClemenGold marmalade jam does not require pectin because it starts by boiling the entire ClemenGolds. The water used for boiling the fruit is reserved and this is used to complete the recipe. Since pectin is naturally occurring the in skins of these seedless clementines it is unnecessary to add pectin, as the pectin from the fruits is utilized. Lemon juice is added to the recipe to prevent the jam from crystalizing.
What is Homemade ClemenGold Marmalade Jam Made From?
This homemade ClemenGold marmalade jam is made from simple ingredients. These include sugar, water, lemon juice, and a whole lot of ClemenGolds!
I know some recipes use jam sugar or pectin but this isn’t necessary for this recipe.
Small Batch Clementine Jam Recipe
This recipe makes enough jam to fill 5 medium-sized glass jars as pictured. I like to keep two for myself and give the others away as gifts. Making jams and giving them away during the festive season is one of my favorite ways to show some love.
How to Make Marmalade Jam, Step by Step
Making jam or marmalade is a labor of love and it does take time. You have to be patient with the process and allow the jam to reach the right consistency with time rather than a super-hot stovetop.
This recipe consists of distinct steps, these include
- Boiling the ClemenGolds with the water and lemon juice until they are soft
- Roughly chopping the ClemenGolds and adding them to a pot with the reserved water and the sugar
- Allowing the jam mixture to boil slowly for about one hour until the jam is at the right consistency, while removing the jam scum from the surface if necessary
- Sterilizing and filling jam jars
How to Know your Jam or Marmalade is Set?
The best way to ensure that your jam is ready and set is by using the cold plate test. You perform this test by placing a spoonful of jam onto a cold plate and placing this plate into the freezer. Check the jam after about 3 minutes to see if the jam has formed a skin. If a skin has formed the jam is ready. If not, keep cooking and reducing the jam.
How to Make Jam Safely
There are two considerations when it comes to making jam or marmalade safely. The first is to ensure your jam jars are properly sterilized. The second is to ensure that you have heated the jam to the setting point, as explained above.
How to Sterilize Jam Jars
My preferred way to sterilize my jam jars is to wash them in hot water with dishwashing soap and allow them to air dry. I then preheat my oven to 200C and place the glass jars in the oven for 15 minutes. For the lids of the jam jars, place them in a pot of boiling water and allow them to boil for 15 minutes, remove them from the water, and then air dry.
Once your jars are sterilized and have cooled, fill and seal with your slightly cooled jam. Between the rim of the jar and the jar lid, I place a small square of baking paper that I have dipped in brandy. The alcohol ensures that nothing unwanted starts growing!
How Long Can You Keep Homemade Jam or Marmalade?
After I have made the jam, I place all of the jars in the fridge, keeping them and enjoying them over the next three months. If you don’t follow this recipe and decide to use less sugar please note that this will affect the shelf life of your jam.
Tips for Making the Perfect Homemade Jam or Marmalade
- Do not stir your jam unnecessarily
- Stir only with a wooden spoon to ensure that the jam is not sticking to the bottom of the pot
- Sterilize your jars properly
- Do not have the pot set over to high a heat, overwise the sugar will turn dark and start to burn resulting in a dark-coloured jam with a very strong caramel flavour
- Remove the jam scum towards the end of the process, so as to not lose too much of the jam
- Do not leave your jam unattended as things can quickly change
- Make sure you have done the cold-plate test before deciding if your jam is set
I hope you enjoy making this jam, eating it, and giving it away! There are so many ways you can enjoy this homemade ClemenGold marmalade jam, on your morning toast, in icings, sandwiched between cake layers, or as a filling to your favorite donuts!
Let me know if you have made this recipe and loved it by leaving a comment below!
Happy Baking
With Love,
Kitty
📖 Recipe
Homemade ClemenGold Marmalade Jam
Delicious and easy homemade jam, perfect for scones, morning toast, or sandwiched in between cake layers.
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Prep Time 20 minutes mins
Cook Time 3 hours hrs
Course Jams & Compotes
Servings 5 Jars
Ingredients
- 1 kg ClemenGolds
- 1 kg granulated sugar
- 3 litres water
- 2 lemons, juiced
Instructions
Start by washing the ClemenGolds properly. Place the water, lemon juice, and the whole ClemenGolds in a large pot set over high heat.
Allow the water to come to a boil, and boil the ClemenGolds for 2 hours. Until soft.
Remove the ClemenGolds from the water and reserve ½ litre of the boiling liquid.
Roughly chop the ClemenGolds, consider the size peel you would like in your jam when doing so.
Add the chopped ClemenGolds, sugar, and water to a medium pot set over medium heat. Allow the mixture to come to a boil without stirring. Do not increase the temperature.
With the jam at a rolling boil, use a wooden spoon to ensure the jam is not catching at the bottom. With the spoon remove any jam scum from the surface of the jam and discard.
Once the jam starts to thicken, use the cold plate test to decide if the jam has been cooked for long enough. If the jam is still too runny, continue cooking and perform the test again.
Once the jam is at the right consistency, remove it from the heat. Allow to cool slightly and fill the sterilized jam jars. Refrigerate and use within three months.
Keyword citrus, clemengold, clementine, jam, marmalade
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