Jams

Corsican clementine jam

Corsican clementine jam with some finely sliced peel and Menton lemon, started the day before.

Preparation and cooking, excluding resting
60 minExcluding resting time
Budget
Budget-friendly
Difficulty
Easy
Servings
2 pieces
Corsican clementine jam
I filmed this recipe for Régal Magazine. Corsican clementines are grown exclusively on the island. Their protected geographical indication, or PGI, guarantees their origin and compliance with production specifications. Very thin skin, a deep orange colour, one or two green leaves, no seeds and a tangy flavour… All these qualities are reflected in this jam. Some of the peel, finely julienned, joins the flesh and organic Menton lemon. Prepare the lemon the day before. This preparation makes two jars of jam.

Prepare everything

Ingredients

2 pièces

Tick the ingredients you already have.

The clementine jam

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Corsican clementine SignaturePoids - 210g
    Qty: 19,99 €
    Find out more
Selection total 9,99 €

Step by step

Method

Follow each step in order.

Active preparation
25 min
Cooking
35 min
Resting
550 min

The clementine jam

  1. 1

    Blanch the lemon

    The day before, wash the lemon and boil it whole for 7 minutes. Drain, cool slightly and halve. This preparation, followed by a night in the freezer, helps release its pectin.

  2. 2

    Freeze the lemon

    Place the cooled lemon halves in a suitable container, close it and freeze overnight.

  3. 3

    Defrost the lemon

    On the day, take out the half-lemon intended for the recipe and defrost for one hour at room temperature.

  4. 4

    Prepare the equipment

    Put a small plate in the refrigerator for the setting test. Prepare a preserving pan, spatula and sugar thermometer. Thoroughly wash and rinse the jars and their suitable new lids. Air-dry and keep the jars warm until filling.

  5. 5

    Prepare the clementines

    Wash and peel the clementines, then cut the flesh into pieces. Take the amount of peel specified in the ingredients from these fruits and cut into very thin strips.

  6. 6

    Prepare the syrup

    Pour the water, sugar, defrosted lemon and peel into the preserving pan. Heat until the syrup reaches 125 °C, checking with the thermometer. This temperature applies to the syrup before adding the clementine pieces.

    125 °C
  7. 7

    Cook the clementines

    Gently add the clementine pieces to the hot syrup, taking care to avoid splashes. Bring back to the boil, then continue cooking for 15 to 18 minutes, stirring regularly.

  8. 8

    Test the set

    Put a drop of jam on the cold plate and wait a few moments. Tilt the plate. The drop should set rather than run freely. If it is still too liquid, cook for longer and test again.

  9. 9

    Fill the jars

    Remove the lemon and set aside. Immediately pour the hot jam into clean, warm jars without filling to the brim.

  10. 10

    Seal the jars

    Wipe the jar rims with a clean, slightly damp cloth, seal immediately, then turn the jars upside down with their lids against the table.

  11. 11

    Cool the jars

    Leave the jars upside down for 10 minutes. Turn them upright, then run them under cold water to stop the cooking.

  12. 12

    Store the jam

    Label the cooled jars with the preparation date and store in a cool place away from light.