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.
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.
Nigel Soper
I would use a thermopop for checking roasts
Harline Parkin
Making my different jams and pickles
karen hill
Would be amazing for cooking meat x
iain maciver
checking meat
natalie blyth
checking the meat i cook being vegetarian its hard to cook for others
Tracey Peach
To test if the roast chicken is cooked right through, you have to be so careful with chicken 🙂 x
Sarah Mackay
I would use it to make sure my pies are cooked right through
Annabel Greaves
To check my meat is cooked correctly
caroline walliss
To check my sourdough is cooked, thanks.x
Tracy K Nixon
To check that meat is cooked through thank you x
Becky Yeomans
Testing meat is at correct temp!
Ellen Sheppard
I would use it to make sure meat is cooked properly, especially on the BBQ (longing for summer – can you tell?)
Ali Thorpe
I’d use it when baking and cooking fish.
Amanda
I would use it when making jams and marmalades
simon tutthill
it would have to be for checking that a chicken is ready
kerry Locke
For testing the temp of meat so I can cook it to perfection
Rachael Ashmore
I would love to try and make jam so I would use it for that. Thanks
Elaine Savage
I would use it for checking that my chicken is cooked and for making my dad’s favourite ginger marmalade
Susan Smith
For checking my meat and making my raspberry jam
janine atkin
id use it for chicken and cakes
Marlene Stevens
I would like to start making my own jams and preserves and sweets so this would be ideal.
Thankyou
Laura Pritchard
For checking roast chicken!
Jayne Townson
When cooking mat and fish for my family. Thanks for the lovely giveaway.
laura stewart
check my meat 🙂
Kim M
Making fudge x
ann clements
making sure meat is cooked properly
Denise C
I would use it to check meat was cooked
laura banks
for my baking
Katie
I would use this for baking
emma walters
great for jam making!
A S,Edinburgh
I’d use it for jam and sweets.
Sherri Hough
pies and cakes
kate kathurima
To check my meat is cooked correctly
Lorraine Stone
For 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
To check that meat is cooked to perfection 🙂
Ruth Harwood
I’d use it in all my cooking, especially with roasts xx
Allan Wilson
Jam making
Lisa Wilkinson
To make sure my Sunday roasts are fully cooked through
Heather Haigh
I’d mainly use it to check if meat and fish are cooked enough
Jo Carroll
I’t would definately be very useful for making different types of breads and rolls as well as some lovely new jams.
Corinne Peat
Checking the meat when cooking.
Rich Tyler
Checking my meat, making jam 🙂
Paul Halling
Meat – especially chicken as don’t eat myself!
Stevie
I’d use it in a homemade chicken curry.
Beky Austerberry
Always wanted to make sweets so this would be useful for that.
Ian Campbell
I’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
Making booze! Also cakes, meat, and spreads 🙂
charlotte
to make sure my meat is cooked properly on the sunday roast
Anthea Holloway
I 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
Making sure meat is properly cooked
Anne Brookes
checking my meat and pies are at the right trmperature
Amy
Checking when meat is cooked properly
Gillian McClelland
When I am cooking meat to ensure cooked properly
claire woods
I’d use it when baking.
Kim Styles
It would be used for my homemade chutneys
amy bondoc
to chicken chicken is cooked!
Solange
To check that meat is cooked through.
Christine Caple
I would use it to make sure the meat is cooked properly
Katie Skeoch
For meat & pies! It’d be a great help in any kitchen
Sarah Wilson
I’d like to try to make my own jam 🙂
Donna Loxton
I would use it to help make jam and marmalades.
Melissa Crowe
fudge yum yum thankyou for the chance
Claire Nelson
I would use it for checking that meat is cooked.
Caroline cummins
As Bob Marley said…..I’m jammin!!!!
Katie m
When baking
betsy rose
I’d love to use it for baking – something I’ve wanted to start practising for a long time 🙂
Andrew Matthews
I’d use it for checking the temp. of anything that I needed to check (and that it is suitable for)
lucy higgins
checking meat and when I make chutney
Jemma Dwyer
check the meat is cooked just right 😛
Samantha R
I love baking and making things with jam, i’ve wanted a thermometer like this for ages!
carole n
i would probably check my sunday roast meat
Mary H
I’d use it for making jam and honeycomb.
Karen Barrett
Roast chicken
Hazel Rea
I’d use it to check that meat is cooked through. I often feel nervous cooking meat!
Sheila Reeves
I’d use it for making Seville Orange Marmalade, have some in my freezer awaiting some extra time
Sheri Darby
To ensure that beef joints are cooked through
Sare Davies
I fancy making some fudge to remind me of my childhood
Pamela Gossage
To make sure my Sunday roasts are cooked to perfection
Rebecca Howells (@PeanutHog)
I’d like to try tempering chocolate
Julie Ward
Meat, I’m a terrible cook if its not burnt its not cooked
Sarah Robertson
I 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
Checking meat is cooked thoroughly
Bev Cannar
Sunday roasts
Victoria Prince
so much I would love to use it for, but I’d particularly like to try making fudge 🙂
Kim Neville
For checking meat cooked
ukuze
sounds tasty will try it soon thanks for sharing
Emma Osborne
Making anything like jams or chutneys, fudge, tablet etc I’m dreadful at judging and a good thermometer is the way forward!
John Jewett
For checking my chicken
Diana
Baking and roasts 🙂
donna l jones
checking the meat is cooked
jen s morgan
To check meat with
Greig spencer
for checking that my roasts are cooked
Andrea Johnson
Meat probably, I’d love one for sugar. Can this be used for toffee as well as jam?
Cathryn Crawshaw
baking or cooking meat safetly
Allan Fullarton
Checking my meat.
Hayley Todd
I would use this for checking the temperature on my jams, marmalades and also for my joints of meat.
Rachel Craig
Probably for making jam. As would love home made jam made from fruits grown in the garden.
Susan B
My saucer tests for jam are often wrong so would definitely use jam making.
Amanda Norwood
To check my roast is cooked
Sally Poole
Jam! Lovely prize x
Jason Tolliss
Jam making or for checking meat temperature
Jo Hutchinson
To check my meat is cooked
Tee simpson
Id use it to check my meat is cooked through properley
paula cheadle
took check my meat and any recipe that needs to be temp checked
Sian Buckingham
Cooking a nice roast!
LynneH
I make jams and marmalades, but I’d also use it to check BBQ stuff was safe to eat
Amanda Botterill
I would mainly use it when roasting meat, but I have never made marmalade and would love to try it
Chris Fletcher
I’d use it for all sorts of things in the kitchen, always good to check the roast is done!
Mark Fletcher
Having just given myself a dose of food poisoning I think Id use it to check meat temp! 🙂
Ann Williams
Although 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
Checking soups and gravies to see if they’re ready
Tammy Neal
I would use this for checking the meat x
Sparklett21
I’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
JAMS
Edward Guerreiro
Cook the perfect roast lamb.
Lynsey Buchanan
I would use it when cooking a Roast Beef, Chicken etc on a Sunday.
carol boffey
id use it for checking meats
Deborah Mackenzie
My daughter and I are trying to perfect nougat! our thermometer is not registering right so it doesnt set.
Kayleigh Robinson
Definitely for making yummy jams!
Natalie Crossan
checking my meat
Catherine Gregory
I would use it when I make my raspberry jam
Lucy Carter
I’d use it as a meat thermometer
Nancy Bradford
My grandmother used to make fudge when I was a child and this would be the perfect way for me to start candymaking.
Sue Robinson
I would use it to check that my chicken is cooked through as I’m never sure and often overcook it
Diane Duggan
I’d use it for making fudge.
George Williamson
Fantastic
best thermometer
I would like to start making my own jams and preserves and sweets so this would be ideal.
Thankyou
Billy
Thank 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!