Nov 19, 2012
3
reviews
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Candied Clementines

After simmering clementines in simple syrup, you end up with pockets of sweet, tender fruit suspended in a bright, slightly tart liquid. They make the perfect gift for cocktail lovers and home bakers. This recipe comes to us from Marisa McClellan, author of Food in Jars: Preserving in Small Batches Year-Round.
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Candied Kumquats Enlarge Image Credit: Nicole Franzen
MAKES 8 8-oz. JARS

INGREDIENTS

3 lbs clementines, sliced
4 cups granulated white sugar
1 vanilla bean, halved

INSTRUCTIONS

Bring sugar, vanilla bean and 2 cups of water to a boil in a 4-qt. saucepan; cook, stirring occasionally, until sugar is dissolved, about 6 minutes. Reduce heat to medium, add clementines and cook, stirring occasionally, until soft, about 15 minutes. Divide between eight sanitized 8-oz. glass jars with resealable lids and follow "Canning with a Boiling Water Bath" procedure, processing filled jars for 10 minutes.

Ratings & Reviews (3)

The recipe doesn't say anything about slicing the clementines. Are they actually supposed to be sliced, or is this a stock photo?
The candied clementines themselves are awesome, and I have made them twice already. But the recipe printed here leaves out crucial instructions, such as when to slice the clementines, and how long to process them in the water bath.

For anyone curious, I've been slicing them before I add them to the sugar syrup, and I process them for 10 minutes, as that's what Marisa from Food in Jars says to do in the comments on her blog: http://www.foodinjars.com/2012/11/homemade-gifts-on-saveur-easton-winter-mart/
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Delicious, delicious but recipe needs more explanations.

I halved the recipe and I only added 1/2 cup of water and it made 4 jars.
Which I put in freezer jars instead of water bath.

Candied Clementines 4 5 2 3

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