Clementine jam the seasonal winter preserve that you didn’t know you needed.

Clementine Jam is a delicious winter preserve that stands apart from a standard clementine marmalade.Unlike its zest-infused counterpart, this exquisite jam is crafted solely from mashed clementine fruit, omitting the zest entirely. Its distinctively sweeter profile sets it apart, offering a delightful departure from the bitter notes characteristic of marmalade. As well as having a sweeter flavor, the addition of cinnamon and vanilla help to give the jam a seasonal flair perfect for the winter holiday season.

Yuletide Clementine Jam

*Makes 4 half pint jars

3 lbs. clementines

1 cup granulated sugar

½  cup light brown sugar

2 tsp pure vanilla extract

1 cinnamon stick 

1 lemon, juiced

¼ tsp kosher salt

Peel the clementines and break them apart into a medium sized pot. Add the rest of the ingredients and stir until the clementines are completely coated in sugar. 

Set the pot on low heat with the lid and steam the clementines for about 5 minutes to soften the fruit. Blend the fruit with an immersion blender until most of the clementines are pureed and pulpy. 

Cook on medium heat with the lid back on until the jam starts to gently boil. Turn the heat down to low and remove the lid. Continue cooking until the jam has thickened and the pulp becomes very soft, stir occasionally. 

Once thickened, remove the cinnamon stick and puree again with the immersion blender until the jam is completely smooth. There still will be pulp but if cooked enough the pulp should be soft enough to be homogeneous with the liquid in the jam.  

Using a ladle, spoon your hot jar directly into your jars. Place your lids on your jars and fasten the lid ring tightly, grip the hot jar with a towel when you’re fastening the ring (trust me it gets really hot). Once your lids are nice and tight, layer two kitchen towels on top of the jar in order to encase the jars in the towels. The towels will insulate the heat until the lid of the jar becomes warm, leave towels on the jars for 30 minutes.

After 30 minutes, remove the towels and let the jars cool at room temperature. As the jars cool the lids may make a popping sound, this is the sweet sound of the jars sealing. When you are waiting for the jars to cool please resist the urge to touch the lids, if you play with the lid they are more likely to fail and not seal!

After a few hours of letting the jars cool, touch the glass of the jar to see how cool it is and if it’s cool to the touch you can now touch the lid. If the lid makes a popping sound when touched and bounces that means the jar didn’t seal and will need to be stored in the fridge. If the jar lid is quiet and firm, congratulations you successfully jarred your jam! 

Once you have successfully jarred your jam you can store it in your pantry cupboard or canning cellar. Once opened, store the jam in the fridge, it will keep for 3-5 months.