Clementines are really cheap in the shops at the moment so I ended up buying two and a half kilograms of them; I’ve been eating several of them a day but wanted to make something to use a few of them up. I really enjoy preserving, particularly when it is cold and dark outside; there is something comforting about the process and winter just makes me want to hole up at home and stockpile homemade foods so I chose to make marmalade with them. The wonderful smell of it simmering away on the stove will also make your house smell like an orange grove, which is enough to brighten up even the most miserable and wet of days.
You can make marmalade with pretty much any citrus fruit, no need to stick to oranges; and this clementine marmalade is really delicious; it is slightly less bitter than regular marmalade, but still not cloyingly sweet. It is also a great way to use them up if like me you’ve ended up with a few too many, and it makes a lovely homemade gift (particularly if you are making it before Christmas). I’m not going to lie, it does take a while to make, but apart from slicing up the clementines it is mostly hands-off work and none of it is particularly difficult; the satisfaction of making your own delicious marmalade is more than reward enough for the work.
I made six jars worth (in a range of sizes so I can’t give an exact amount), but it is simple enough to halve the recipe to just make a couple of jars; or to double it if you want to make a large batch to give away (provided you’ve got a big enough pan!). There are a couple of simple flavour variations that you can try as well – add about five split cardamom pods to the bag of pips for clementine cardamom flavour; or mix in a dash of whisky or Cointreau once the marmalade has reached setting point for a grown-up twist.
I was sent a ThermoPop thermometer to review, which is a new thermometer from the makers of Thermapen. The Thermapen is basically the top dog of thermometers, boasting a large, easy-to-read rotating display, simple button-free operation, impressive accuracy and precision, a slim probe, a huge range, the ability to switch between Centigrade and Fahrenheit, and temperature read times of under three seconds. It is pretty much unbeatable, and mine is an utterly indispensable tool for cooking meat, making jams/preserves, confectionery, deep frying and bread baking. However, retailing from £48 it isn’t exactly cheap and that is where the ThermoPop comes in.
The ThermoPop retails at an affordable £19.80 and boasts many of the same features as the Thermapen. It is a more compact size with a slim probe and it comes with a cover that can clip onto a pocket so that the thermometer is easy to have to hand. The screen is relatively large and easy to read and has a backlit display for when you have to reach into the oven or are cooking in low light; it also has an auto power off function to save battery. A click of a small button rotates the display 90 degrees, so that it can be read from any angle, including upside down. It can be switched between Centigrade and Fahrenheit, is waterproof and is currently available in a choice of red, white or blue colours.
With the massive drop in price between the Thermapen and the ThermoPop you’ve got to lose something, but fortunately it isn’t much. There is a minor drop in temperature read time – from 3 seconds down to 5 or 6; and there is a small downgrade in accuracy and precision – the Thermapen is accurate to ±0.4°C and the ThermoPop to ±1°C, but for most household cooking this shouldn’t present a problem at all. I’ve been using my ThermoPop loads over the Christmas period (including to check for the setting point of this clementine marmalade) and it has been incredibly useful and accurate. I think that for an inexpensive thermometer it is probably the best on the market and is absolutely worth buying if you don’t want to shell out for the Thermapen. It is incredibly versatile and I think that a thermometer is a pretty essential kitchen tool that makes cooking so much easier and takes out the guesswork; I would recommend that everyone who cooks or bakes regularly should own one and the ThermoPop is definitely a safe bet. If you like the sound of the ThermoPop and fancy a chance at winning one then it’s your lucky day because I am giving one away! Just enter using the widget at the bottom of this post for your chance to win.
Clementine Marmalade
Makes about 6 jars.
Ingredients
- 1 kg clementines
- 3 large lemons, juice and pips
- 2 litres water
- 1 kg granulated sugar
Instructions
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Scrub the clementines clean, remove the stalks and use a sharp knife to chop them into thin slices, no more than a couple of mm thick; then cut the slices into small pieces - the size of the pieces of zest will be the size of the pieces of shred in the marmalade so you can slice them really finely if you like small bits, or thicker if you prefer a chunkier marmalade. Reserve the pips then tip the sliced clementines and any juice into a large, heavy bottomed saucepan.
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Juice the lemons into the pan, reserving the pips; then place the reserved lemon and clementine pips into a piece of muslin cloth, tie it tightly and place in the pan. Alternatively you can use a tea infuser.
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Add the water to the pan then bring to the boil. Turn down to a gentle simmer and cook for 2 hours, until the peel is tender. At this point you can remove the pan from the heat, cover, and set aside overnight before proceeding; or you can proceed straight away.
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Remove the bag of pips from the pan and allow to cool until you can safely handle it. Squeeze the bag over the pan making sure that you extract as much juice as possible.
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Sterilise about 6 jam jars and lids by washing them in hot soapy water, rinsing well, then placing in a low oven until dry. I just leave them in the oven until needed. Place a couple of saucers in the freezer.
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Add the sugar to the pan and place over a gentle heat. Stir until the sugar has completely dissolved then turn up the heat. Cook at a rapid boil until the marmalade reaches 105C/221F, about 10-15 minutes.
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To check if the marmalade has reached setting point, remove the pan from the heat and place a teaspoonful on one of the frozen saucers, place in the fridge for a minute then push at it with a fingertip; if the surface wrinkles when pushed then it is ready. If not, bring it back up to a rapid boil for another five minutes then test for a set again.
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Once the marmalade has reached setting point, remove from the heat and leave to settle for 15 minutes before ladling it into the warm sterilised jars (never pour hot jam into cold jars). Place the lids on and set aside until cool. Store in a cool, dry place.
This post is sponsored by ThermoPop, opinions are as always my own; thank you for supporting the brands that keep Domestic Gothess running.
ThermoPop Giveaway:
Terms & Conditions
- Closes at midnight (BST) on Monday 30th January 2017.
- Aged 18+
- UK residents only.
- The prize will be supplied directly by ThermoPop.
- The winner will be notified by email within 48 hours of the closing date. They will have 28 days to claim their prize otherwise an alternative winner will be selected.
- Only one entry per person.
Nigel Soper
January 9, 2017 at 11:03 amI would use a thermopop for checking roasts
Harline Parkin
January 9, 2017 at 11:04 amMaking my different jams and pickles
karen hill
January 9, 2017 at 11:24 amWould be amazing for cooking meat x
iain maciver
January 9, 2017 at 12:03 pmchecking meat
natalie blyth
January 9, 2017 at 12:17 pmchecking the meat i cook being vegetarian its hard to cook for others
Tracey Peach
January 9, 2017 at 12:45 pmTo test if the roast chicken is cooked right through, you have to be so careful with chicken 🙂 x
Sarah Mackay
January 9, 2017 at 12:48 pmI would use it to make sure my pies are cooked right through
Annabel Greaves
January 9, 2017 at 12:57 pmTo check my meat is cooked correctly
caroline walliss
January 9, 2017 at 1:01 pmTo check my sourdough is cooked, thanks.x
Tracy K Nixon
January 9, 2017 at 1:02 pmTo check that meat is cooked through thank you x
Becky Yeomans
January 9, 2017 at 1:11 pmTesting meat is at correct temp!
Ellen Sheppard
January 9, 2017 at 1:12 pmI would use it to make sure meat is cooked properly, especially on the BBQ (longing for summer – can you tell?)
Ali Thorpe
January 9, 2017 at 1:36 pmI’d use it when baking and cooking fish.
Amanda
January 9, 2017 at 1:46 pmI would use it when making jams and marmalades
simon tutthill
January 9, 2017 at 3:50 pmit would have to be for checking that a chicken is ready
kerry Locke
January 9, 2017 at 4:27 pmFor testing the temp of meat so I can cook it to perfection
Rachael Ashmore
January 9, 2017 at 4:27 pmI would love to try and make jam so I would use it for that. Thanks
Elaine Savage
January 9, 2017 at 4:37 pmI would use it for checking that my chicken is cooked and for making my dad’s favourite ginger marmalade
Susan Smith
January 9, 2017 at 6:15 pmFor checking my meat and making my raspberry jam
janine atkin
January 9, 2017 at 7:07 pmid use it for chicken and cakes
Marlene Stevens
January 9, 2017 at 7:09 pmI would like to start making my own jams and preserves and sweets so this would be ideal.
Thankyou
Laura Pritchard
January 9, 2017 at 7:11 pmFor checking roast chicken!
Jayne Townson
January 9, 2017 at 7:25 pmWhen cooking mat and fish for my family. Thanks for the lovely giveaway.
laura stewart
January 9, 2017 at 7:25 pmcheck my meat 🙂
Kim M
January 9, 2017 at 7:33 pmMaking fudge x
ann clements
January 9, 2017 at 7:51 pmmaking sure meat is cooked properly
Denise C
January 9, 2017 at 7:57 pmI would use it to check meat was cooked
laura banks
January 9, 2017 at 7:57 pmfor my baking
Katie
January 9, 2017 at 8:02 pmI would use this for baking
emma walters
January 9, 2017 at 8:07 pmgreat for jam making!
A S,Edinburgh
January 9, 2017 at 8:59 pmI’d use it for jam and sweets.
Sherri Hough
January 9, 2017 at 9:09 pmpies and cakes
kate kathurima
January 9, 2017 at 9:28 pmTo check my meat is cooked correctly
Lorraine Stone
January 9, 2017 at 9:32 pmFor my jams, which after seeing this blog review, as made me want to get making some pretty soon! Just in the jam-making mood!
Stacey Carnell
January 9, 2017 at 9:52 pmTo check that meat is cooked to perfection 🙂
Ruth Harwood
January 10, 2017 at 9:05 amI’d use it in all my cooking, especially with roasts xx
Allan Wilson
January 10, 2017 at 10:55 amJam making
Lisa Wilkinson
January 10, 2017 at 11:31 amTo make sure my Sunday roasts are fully cooked through
Heather Haigh
January 10, 2017 at 12:11 pmI’d mainly use it to check if meat and fish are cooked enough
Jo Carroll
January 10, 2017 at 1:13 pmI’t would definately be very useful for making different types of breads and rolls as well as some lovely new jams.
Corinne Peat
January 10, 2017 at 8:36 pmChecking the meat when cooking.
Rich Tyler
January 11, 2017 at 4:28 pmChecking my meat, making jam 🙂
Paul Halling
January 11, 2017 at 6:36 pmMeat – especially chicken as don’t eat myself!
Stevie
January 11, 2017 at 8:15 pmI’d use it in a homemade chicken curry.
Beky Austerberry
January 11, 2017 at 9:37 pmAlways wanted to make sweets so this would be useful for that.
Ian Campbell
January 12, 2017 at 11:52 amI’d put to good use in cooking a sumptuous Sunday lunch. Roast Pork joint, Roast Potatoes, gravy and peas – a joyous sight to behold!
Lorna Ledger
January 12, 2017 at 1:17 pmMaking booze! Also cakes, meat, and spreads 🙂
charlotte
January 12, 2017 at 2:28 pmto make sure my meat is cooked properly on the sunday roast
Anthea Holloway
January 12, 2017 at 6:48 pmI make a lot of jam in the summer with blackcurrants, red currants, raspberries and gooseberries which I grow myself and also marmalade in the winter and this would be so useful for checking the temperature.
MANDY DOHERTY
January 12, 2017 at 7:17 pmMaking sure meat is properly cooked
Anne Brookes
January 12, 2017 at 7:26 pmchecking my meat and pies are at the right trmperature
Amy
January 13, 2017 at 9:39 pmChecking when meat is cooked properly
Gillian McClelland
January 14, 2017 at 7:46 pmWhen I am cooking meat to ensure cooked properly
claire woods
January 15, 2017 at 1:18 pmI’d use it when baking.
Kim Styles
January 15, 2017 at 2:40 pmIt would be used for my homemade chutneys
amy bondoc
January 15, 2017 at 8:05 pmto chicken chicken is cooked!
Solange
January 15, 2017 at 8:16 pmTo check that meat is cooked through.
Christine Caple
January 15, 2017 at 10:20 pmI would use it to make sure the meat is cooked properly
Katie Skeoch
January 15, 2017 at 11:28 pmFor meat & pies! It’d be a great help in any kitchen
Sarah Wilson
January 17, 2017 at 1:58 pmI’d like to try to make my own jam 🙂
Donna Loxton
January 17, 2017 at 5:01 pmI would use it to help make jam and marmalades.
Melissa Crowe
January 17, 2017 at 5:10 pmfudge yum yum thankyou for the chance
Claire Nelson
January 17, 2017 at 9:42 pmI would use it for checking that meat is cooked.
Caroline cummins
January 18, 2017 at 9:49 amAs Bob Marley said…..I’m jammin!!!!
Katie m
January 19, 2017 at 10:51 amWhen baking
betsy rose
January 20, 2017 at 11:54 amI’d love to use it for baking – something I’ve wanted to start practising for a long time 🙂
Andrew Matthews
January 20, 2017 at 10:42 pmI’d use it for checking the temp. of anything that I needed to check (and that it is suitable for)
lucy higgins
January 21, 2017 at 6:39 pmchecking meat and when I make chutney
Jemma Dwyer
January 22, 2017 at 2:23 pmcheck the meat is cooked just right 😛
Samantha R
January 22, 2017 at 6:42 pmI love baking and making things with jam, i’ve wanted a thermometer like this for ages!
carole n
January 22, 2017 at 8:32 pmi would probably check my sunday roast meat
Mary H
January 23, 2017 at 10:33 amI’d use it for making jam and honeycomb.
Karen Barrett
January 23, 2017 at 4:40 pmRoast chicken
Hazel Rea
January 23, 2017 at 9:57 pmI’d use it to check that meat is cooked through. I often feel nervous cooking meat!
Sheila Reeves
January 24, 2017 at 4:15 pmI’d use it for making Seville Orange Marmalade, have some in my freezer awaiting some extra time
Sheri Darby
January 24, 2017 at 9:47 pmTo ensure that beef joints are cooked through
Sare Davies
January 24, 2017 at 10:21 pmI fancy making some fudge to remind me of my childhood
Pamela Gossage
January 25, 2017 at 11:22 amTo make sure my Sunday roasts are cooked to perfection
Rebecca Howells (@PeanutHog)
January 25, 2017 at 8:05 pmI’d like to try tempering chocolate
Julie Ward
January 25, 2017 at 9:42 pmMeat, I’m a terrible cook if its not burnt its not cooked
Sarah Robertson
January 25, 2017 at 10:02 pmI am always worried that chicken/turkey isnt cooked right through so I would use it for this. I had a thermometer but my husband put it in the dishwasher at Christmas arrgghh.
Caroline Smith
January 25, 2017 at 10:21 pmChecking meat is cooked thoroughly
Bev Cannar
January 26, 2017 at 9:27 amSunday roasts
Victoria Prince
January 26, 2017 at 11:20 amso much I would love to use it for, but I’d particularly like to try making fudge 🙂
Kim Neville
January 26, 2017 at 12:42 pmFor checking meat cooked
ukuze
January 26, 2017 at 2:38 pmsounds tasty will try it soon thanks for sharing
Emma Osborne
January 26, 2017 at 5:12 pmMaking anything like jams or chutneys, fudge, tablet etc I’m dreadful at judging and a good thermometer is the way forward!
John Jewett
January 26, 2017 at 9:59 pmFor checking my chicken
Diana
January 27, 2017 at 12:01 pmBaking and roasts 🙂
donna l jones
January 27, 2017 at 12:12 pmchecking the meat is cooked
jen s morgan
January 27, 2017 at 4:33 pmTo check meat with
Greig spencer
January 27, 2017 at 4:43 pmfor checking that my roasts are cooked
Andrea Johnson
January 28, 2017 at 1:13 amMeat probably, I’d love one for sugar. Can this be used for toffee as well as jam?
Cathryn Crawshaw
January 28, 2017 at 7:58 ambaking or cooking meat safetly
Allan Fullarton
January 28, 2017 at 12:00 pmChecking my meat.
Hayley Todd
January 28, 2017 at 12:15 pmI would use this for checking the temperature on my jams, marmalades and also for my joints of meat.
Rachel Craig
January 28, 2017 at 1:19 pmProbably for making jam. As would love home made jam made from fruits grown in the garden.
Susan B
January 28, 2017 at 2:11 pmMy saucer tests for jam are often wrong so would definitely use jam making.
Amanda Norwood
January 28, 2017 at 4:52 pmTo check my roast is cooked
Sally Poole
January 28, 2017 at 5:00 pmJam! Lovely prize x
Jason Tolliss
January 28, 2017 at 5:41 pmJam making or for checking meat temperature
Jo Hutchinson
January 28, 2017 at 9:51 pmTo check my meat is cooked
Tee simpson
January 28, 2017 at 10:51 pmId use it to check my meat is cooked through properley
paula cheadle
January 28, 2017 at 11:49 pmtook check my meat and any recipe that needs to be temp checked
Sian Buckingham
January 29, 2017 at 2:18 amCooking a nice roast!
LynneH
January 29, 2017 at 5:22 amI make jams and marmalades, but I’d also use it to check BBQ stuff was safe to eat
Amanda Botterill
January 29, 2017 at 11:56 amI would mainly use it when roasting meat, but I have never made marmalade and would love to try it
Chris Fletcher
January 29, 2017 at 1:16 pmI’d use it for all sorts of things in the kitchen, always good to check the roast is done!
Mark Fletcher
January 29, 2017 at 1:28 pmHaving just given myself a dose of food poisoning I think Id use it to check meat temp! 🙂
Ann Williams
January 29, 2017 at 3:53 pmAlthough I do make quite a few preserves I think the most frequent use of the Thermo Pop would be for checking the meat is thoroughly cooked.
Lauren Old
January 29, 2017 at 4:01 pmChecking soups and gravies to see if they’re ready
Tammy Neal
January 29, 2017 at 4:01 pmI would use this for checking the meat x
Sparklett21
January 29, 2017 at 4:56 pmI’ve been Perscatarian for almost 3 years now & one of these would be invaluable for checking the meat temperature when cooking for my other half!
Karl Borowy
January 29, 2017 at 5:36 pmJAMS
Edward Guerreiro
January 29, 2017 at 7:25 pmCook the perfect roast lamb.
Lynsey Buchanan
January 29, 2017 at 7:33 pmI would use it when cooking a Roast Beef, Chicken etc on a Sunday.
carol boffey
January 29, 2017 at 7:35 pmid use it for checking meats
Deborah Mackenzie
January 29, 2017 at 8:18 pmMy daughter and I are trying to perfect nougat! our thermometer is not registering right so it doesnt set.
Kayleigh Robinson
January 29, 2017 at 8:39 pmDefinitely for making yummy jams!
Natalie Crossan
January 29, 2017 at 8:42 pmchecking my meat
Catherine Gregory
January 29, 2017 at 8:56 pmI would use it when I make my raspberry jam
Lucy Carter
January 29, 2017 at 9:14 pmI’d use it as a meat thermometer
Nancy Bradford
January 29, 2017 at 10:37 pmMy grandmother used to make fudge when I was a child and this would be the perfect way for me to start candymaking.
Sue Robinson
January 29, 2017 at 10:38 pmI would use it to check that my chicken is cooked through as I’m never sure and often overcook it
Diane Duggan
January 29, 2017 at 11:36 pmI’d use it for making fudge.
George Williamson
January 30, 2017 at 7:38 pmFantastic
best thermometer
June 18, 2017 at 2:04 amI would like to start making my own jams and preserves and sweets so this would be ideal.
Thankyou
Billy
November 13, 2018 at 6:47 pmThank you so much for sharing this recipe! It looks delicious. I haven’t made my own marmalade in ages, but I am definitely excited to start again!