Clementines and citrus jam

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Clementines and citrus jam

Production: 5 – 1/2 pint  Jars
Preparation: 45 Minutes
Cooking: 45 Minutes
Canning (boilling bath): 10 Minutes minutes in a boilling water bath

A sunny and light jam to brighten our dark winter mornings.
Much simpler to prepare and much less bitter than traditional marmalade, this jam is sure to please fans of citrus … and gourmands of all kinds.

The addition of vanilla caviar is optional but adds a nice touch of flavor that goes well with the fruit flavors.
You can also adjust the amount of julienned zest to your taste. The more you use and your jam will be more dense and a touch of bitterness will become more noticeable.

Note: citrus jams are quite slow to gel after sterelisation. Wait at least 48hrs, without moving the jars, to give it the time to take.

Clementines and citrus jam

Clementine – [20]
Lemons – [2]
Oranges – [2]
Lime – [1]
White Sugar – [5 cups]  (1,3 L.)
Vanilla caviar – [1/2 teaspoon]  (3 ml.)
Orange juice – [4 cups]  (1 L.)
Liquid pectin 2.8 oz. (85 ml.) pouche – [2]

1- Wash and scrub all the fruits.
2- Peel the clementines and set the peels aside with the zest from 1 lemon, 1 orange and the lime.
3- Slice the clementines, 1 lemon and 1 orange.
4- Cut the slices into smaller pieces and measure 5 cups (1.3 L).
5- Get the juice of the fruit not yet sliced ​​(1 lemon, 1 lime, 1 orange).
6- Cut the fruits peells and zest into fine juliennes and measure 2 cups (500 ml).
7- Blanch the juliennes 5 minutes in a rolling boil and then cool them in cold water.
8- In a large saucepan, heat all the pieces of fruit over medium heat. Add the sugar gradually, stirring regularly.
9- When the sugar is melted, add the orange juice and the zest and peel juliennes.
10- Mix well and bring back to a boil.
11- Cook 10 minutes over medium heat and add the vanilla caviar.
12- Continue cooking for about 15 minutes.
13- Bring to a rolling boil and add the liquid pectin.
14- Bring back to a boil for 1 minute, stirring regularly.
15- Pour into sterilized jars and process for conservation.

– – – Home Canning process – – –
10 Minutes minutes in a boilling water bath