Clementine & ginger conserve
Ed Smith: "This is not a marmalade. Nor a jam, really. More like the loose apricot conserve you might liberally push onto a still-warm French baguette. It's slightly bitter, but a little sweet too, and the hint of stem ginger makes things interesting. I like it for breakfast – whether with the aforementioned bread, some toasted brioche, or Greek yogurt. Good with vanilla sponge or afternoon scones, too."
- Prepare10 mins
- Cook35 mins
- Total time45 mins
- Plus+ cooling
- 600g clementines, peeled
- 220g caster or granulated sugar
- 5 tsp Pectin
- 1 thumb-size piece stem ginger, very finely diced
- 1 tbsp stem ginger syrup
Sterilise a 400-500ml jam or preserves jar. Put the peeled clementines in a blender or food processor and pulse to a chunky paste. Transfer to a heavy-bottomed saucepan set over a high heat. Add the sugar and pectin; stir to dissolve. Bring to the boil, stirring to ensure no sugar is caught on the bottom. Reduce the heat a little and simmer energetically for 20-25 minutes until the temperature reaches 103¼C (which is just below jam setting point). Decant into the hot sterilised jar, seal and leave to cool. This is a loose conserve, rather than a jam. It will keep for up to 1 month in the fridge.
To sterilise jars
Find instructions online at waitrose.com/howtosterilisejars
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