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.
- 3 lb. clementines, sliced
- 4 cups granulated white sugar
- 1 vanilla bean, halved
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.