Waitrose and Partners
Clementine & ginger conserve

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." 

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Gluten freeVeganVegetarian
  • Makes1
  • CourseSnack
  • 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


  1. 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.

Cook’s tip

To sterilise jars

Find instructions online at waitrose.com/howtosterilisejars


Typical values per item when made using specific products in recipe


96kJ/ 23kcals





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