Let me take you on a little journey, one that begins with the magical feeling you get when you walk into your kitchen and the air is thick with the scent of citrus. Nigella Lawson’s Clementine Marmalade is one of those recipes that makes you feel like you’re doing something utterly decadent, yet deceptively simple.
Clementine marmalade isn’t your average marmalade; it’s the comfort food of the fruit preserve world. While traditional marmalade often leans on the sharp tang of Seville oranges, Nigella’s version uses sweet, slightly tart clementines. This results in a marmalade that is less bitter, with a more refined, delicate sweetness that almost feels like it’s meant to be savored in winter mornings, paired with a cup of tea or spread on fresh toast.
There’s something comforting about Nigella’s version; it feels like a personal indulgence, something she’d make for her loved ones to enjoy at the start of a cozy day and you, too, get to be part of that circle. The marmalade itself is a gorgeous deep amber color, the clementines suspended in a shimmering, syrupy glaze. It’s like capturing a little piece of sunshine in a jar.
If you’ve never made marmalade before, this recipe is a fantastic entry point. It’s not as complicated as it may seem and it doesn’t require any special skills or expensive ingredients. The end result is a jar of marmalade that feels homemade and a little bit special. just the way Nigella likes it.
Nigella Clementine Marmalade Recipe
Ingredients Needed
Now, let’s dive into the ingredients. I’ve made this marmalade several times and there’s something almost hypnotic about gathering everything you need for it. The ingredients themselves are simple but they come together to create something magical. Here’s what you’ll need:
- Clementines (or mandarins) – About 6 large clementines. These citrus fruits are the stars of the show. You want them to be fragrant and ripe as that’s where the flavor really comes from. Make sure to pick clementines that are still firm but give off a lovely citrus scent when you give them a little sniff.
- Water – This helps the fruit soften and break down. You’ll use it to cook the clementines before turning them into marmalade.
- Sugar – About 900g (which is 2 pounds). This is where the sweetness comes from and since clementines are already quite sweet, you don’t need an overwhelming amount. Just enough to balance out the citrus notes and preserve the marmalade.
- Lemon – One large lemon and yes, this is important! The lemon helps bring in that acidic punch you want in marmalade as well as helping it set with its natural pectin.
- Pectin (optional) – If you’re into the science of it, pectin is the magic ingredient that helps the marmalade set. Sometimes it’s necessary but with clementines, the lemon usually does the job on its own. If you want to be absolutely sure, though, a bit of store-bought pectin might just help things along.
Equipment Needed
Before diving into making this sweet concoction, you’ll need a few things on hand. It’s all basic stuff but having everything ready makes the process so much smoother.
- A large, heavy-based pan or preserving pan. A wide, heavy pan is essential because you want enough surface area for the liquid to reduce without everything splashing up and making a mess. The heavier the base, the better for even heat distribution.
- A sharp knife – To slice up the clementines and lemon, you’ll want a good, sharp knife. You’ll be removing seeds and chopping up peel, so something that makes the job quick and easy is ideal.
- A chopping board – To keep everything neat and tidy. You don’t want citrus juice splashing everywhere.
- A wooden spoon – To stir things up as the marmalade thickens.
- A fine sieve or muslin cloth (optional). If you prefer a smooth marmalade with no peel bits, you can strain out the pulp and peel. But if you’re like me, you’ll want to keep the peel for texture and that signature marmalade bite.
- Jars – You’ll need sterilized jars to store your marmalade. I usually opt for a mix of smaller and larger jars so I can give a few away.
- A thermometer (optional) – Nigella doesn’t always mention this but I find it really helpful when it comes to knowing when the marmalade has reached its setting point. The marmalade should hit about 220°F (105°C) for the perfect set.
Instructions To Make Nigella Lawson’s Clementine Marmalade
Making Nigella’s clementine marmalade is a bit of a labor of love but trust me, it’s worth every minute. The first time I made it, I couldn’t help but smile when I tasted the final product. Here’s how to do it:
- Prepare the clementines – Begin by giving the clementines a good wash. Slice them into thin rounds, discarding any seeds along the way. You can keep the peel on (in fact, it’s part of the magic) but you’ll want to remove any large pith that might give the marmalade an unpleasant bitterness.
- Cook the clementines – Place your clementine slices into a large pan and add enough water to just cover them. Bring the mixture to a boil and then lower the heat and let it simmer for around 45 minutes. You’ll want the clementines to soften and break down. don’t rush this part.
- Add sugar – Once the fruit is soft and the water has reduced, add the sugar and stir until it has completely dissolved. Let the mixture boil again, stirring occasionally, for another 15-20 minutes.
- Add the lemon – After the sugar has dissolved and the marmalade starts thickening, juice your lemon and add both the juice and zest to the pan. This brings in that zesty freshness and natural pectin.
- Test for setting point. This is where the magic happens. Use a spoon to drop a small amount of marmalade onto a chilled plate. Push it with your finger; if it wrinkles and holds its shape, you’ve reached the setting point. If not, keep simmering and testing every few minutes.
- Jarring – Once you’ve reached the setting point, remove the pan from the heat and let it cool slightly. Skim off any scum that has formed, then carefully ladle the hot marmalade into sterilized jars. Seal them while still hot and let the marmalade cool to room temperature before storing.
What I Learnt
The first time I made this marmalade, I didn’t realize just how satisfying the process would be. The way the clementines slowly break down and release their sweet, fragrant juices. it’s like watching a transformation unfold. And when you finally spoon that shimmering marmalade into a jar, it feels like you’re bottling up a little moment of warmth, a little bit of sunshine, just for yourself.
The other thing I learned? Patience is key. The setting point can be tricky if you’re not sure when to stop. You might be tempted to rush it but this marmalade rewards you for giving it the time it needs to thicken and come together. The texture should be just right. not too runny but not overly stiff either. If you overcook it, it can become too firm and you’ll lose that delightful, spreadable quality. So, take your time and when it’s right, you’ll know.
FAQs
Can I Use Regular Oranges Instead Of Clementines?
You totally can! While Nigella’s recipe calls for clementines, using regular oranges will still give you that gorgeous marmalade flavor, though it might be a bit more bitter. I actually tried it once with a mix of oranges and grapefruits when clementines weren’t in season-and it turned out pretty great!
How Long Does It Take For The Marmalade To Set?
It usually takes about 15 minutes of boiling time, but the real test is the ’wrinkle test’-drop a little of the hot marmalade on a cold plate, let it cool for a second, and then push it with your finger. If it wrinkles, it’s set! I learned this trick from my grandmother, and it always feels like a little victory.
Can I Make Nigella’s Clementine Marmalade In Advance And Store It?
Yes, you can! In fact, the flavors tend to deepen and get even better over time. Just make sure to store the marmalade in sterilized jars, and it should last for months. I usually make a big batch during citrus season, and then I’m set for weeks of delicious toast mornings!
