Oh My Darling, Oh My Darling... Clementine.
We have a crate of lovely Clementines which we had every intention of eating but, Christmas got in the way with all its mince pies, dessert, gingerbread, puddings and cake and so there they sat, in the corner of the kitchen, trying to compete with the chocolate selection box! Not wanting them to go to waste we searched the internet and found this wonderful Clementine Jam recipe from Susan at The View From Great Island.
It's an easy to follow recipe that only uses three ingredients; clementines, lemons and sugar. The clementines are peeled, checked for pips, then pureed until smooth in a food processor. They go into a heavy based saucepan with the sugar and lemon juice, brought to a boil, then simmered for 30-40 minutes (uncovered) remembering to stir often.
The mixture will thicken, deepen in colour and go glossy when ready but, you can also test using the chilled plate or crinkle method: drop a small spoon of the mixture on a chilled plate and if it firms up (or crinkles when pushed) then it's done, if not cook for a bit longer.
Once done, spoon into strealised jars and leave to cool. It will keep for at least 10 days in the fridge but we have a feeling this summer-in-winter treat won't last that long!