Clementine & star anise jam
Boiling the clementines whole eliminates some of their bitterness while simultaneously softening the rind in this warmly spiced jam recipe by Honey & Co. It makes a winner of a Christmas gift.
- Prepare10 mins
- Cook1 hr 20 mins
- Total time1 hr 30 mins
- 600g clementines (scrubbed)
- 2 star anise
- 250g caster sugar
Sterilise a 650g jar (or a few smaller jars) according to the instructions online at waitrose.com/howtosterilisejars. Meanwhile, score a small cross in the top of the clementines with a sharp knife. Remove the top green stem and, if possible, pull out the interior long white pith from the middle.
Put the clementines in a saucepan that can hold them comfortably in one layer, scored-side down, then add the star anise and 1 litre cold water. Slowly bring to the boil; simmer steadily for 40 minutes-1 hour, until almost all the water has evaporated.
Carefully lift the fruit out using tongs or a slotted spoon and roughly chop into 1-2cm chunks (including the skins). Return them to the pan with any juice and the star anise. Mix in the sugar, then return to the heat and bring back to the boil, stirring. Reduce the heat to medium-low and simmer, stirring occasionally, for 15-20 minutes, until the liquid around the fruit thickens. Transfer to the sterilised jar(s) and seal while still hot.
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