Two Frog Home

This idea has been ruminating in my brain for a few weeks and so, on Sunday I decided to give it a whirl.  I must say it’s pretty darn yummy.

 Clementine Rum Marmalade

• 1 1/2 Pounds of Clementines, well scrubbed
• 2 Tablespoons Lemon Juice
• 6 1/2 Cups Hot Water
• 5 1/2 Cups Granulated Sugar
• 1/4 Cup Rum

Place a dampened cheesecloth on the inside of strainer on top of bowl.  Cut the clementines in half cross-wise.  Squeeze juice into the cheesecloth.  When finished squeezing juice, pull the pulp off the rind and place on the cheesecloth.  Tie the edges of the cheesecloth, making a large spice bag.  Place the juice from the bowl, lemon juice, and bag of pulp in a jam pot.

Cut the peel into thin strips and place all of that into the jam pot with the hot water.  Bring to a boil over high heat.  Reduce heat but keep boiling, stirring occasionally until reduced by half and peel is tender.  This takes about 1 hour and 15 minutes.  Remove from heat.  Place the cheesecloth bag into a wire mesh strainer and press with a spoon to squeeze out juice.  Measure out 4 1/2 Cups of juice, peel mixture.  Put that in a pot with 5 1/2 cups sugar.  Boil until gel stage is reached – this took me about 20 minutes.  Add the rum and boil for another two minutes.

Pour into sterilized jars.  Process in a water bath for 15 minutes.  Makes about 6 half pints.

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