The snowstorm is making me feel like nesting. Right now, that means cooking up and canning some marmalade. I'm going to start some meyer lemons later today, and I've got some beautiful organic clementines which I'd like to use for a separate batch tomorrow. Two questions:
1. Never having made marmalade from clementines before, is there anything I should be aware of, in terms of its pectin levels, gelling potential, etc.? I'd like to use less sugar, if I can get away with it, as the clementines are quite sweet themselves.
2. What sorts of flavour additions sound good? Something boozy? Something spicy? A mix with another fruit?
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