For this batch of marmalade, I used our backyard-grown clementines and some Meyer lemons that I had leftover from a baking project. Meyer lemons might be my favorite citrus fruit ever, so I'm really glad that I got to incorporate them into this delicious citrus jam.
I loosely followed the instructions (but not the ingredients) for this three-citrus marmalade. Mostly because it has lots of pretty pictures and is very easy to follow!
I don't care much for the bitterness of true marmalade, so this time I decided to go a different route: citrus jam. Instead of boiling the fruit whole (like with traditional marmalade, I peeled each tangerine by hand, then squished out the fruity guts from each segment to get rid of the pithy membrane while preserving some of the fruit's natural texture.
I then chopped up the peels, and along with the membranes and seeds, made a cheese cloth bundle of the bitter-tasting but pectin-rich parts of the fruits. I boiled this bundle in with the jam until it reached 220* F and it set perfectly!
Important things I did differently this time that made everything easier:
- I actually used a candy thermometer to measure the exact temperature of the jam. It takes longer to get to 220* than you might think!
- I made the jam in a dutch oven, rather than my stainless steel stockpot. The dutch oven is much larger, retains a lot more heat, and the ceramic coating makes cleanup a breeze.
- I got myself a pair of jar tongs, which make a huge difference when trying to lift hot glass jars out of the canner!