Wednesday, November 23, 2016

Clementine jelly

I have been to Italy, recently, and brought loads of vegetable and fruit. Sometimes it is easy to exaggerate when you see all the good aromatic stuff, unfortunately in Germany there is much less sun and much more rain. So I had a whole box of clementines which were going to rot (of course also not treated, so they won't last in eternity like those from the supermarket - which is a good sign, of course). Last year - and also this year - I made quince jelly which was great to eat on toast or also with a spicy cheese. So this time it will be clementine jelly:
clementines non treated
jam sugar

Squeeze the clementines and add peel to taste if you like the more bitter variety, the jam sugar indicates the proportion of sugar and juice. I prefer to add less sugar so I usually take the 2:1 version, 2 parts juice, 1 part sugar.
Be sure to have your jars ready, sterilized in hot water.
Boil the juice with the sugar in a pot and stir for about 10 minutes. Then fill them in the jars directly and put the jars on top for about 10 minutes.
Done - great gift also to bring along for friends and family.

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