Candied Clementine Peels

After making clementine marmalade I still had a lot of clementines, so I decided to try candying the peels for use in baking. Here is what I did:

Ingredients:
4 clementine skins, cut into 12 slices.
salt
1 cup Sugar
1cup Water
Sugar to coat candied clementines
Drying rack
Oil

First halve the clementines and take off the skin, cut into slices. Put into a pot with water and 1 tsp of salt. Boil for 10 minutes, wash, and repeat.

Boiling the peels in salt water helps to take off the bitter edge. After boiling twice wash well.
Bring 1 cup water and 1 cup sugar to a boil, and add peels. Continue boiling for 45 minutes to an hour. Or until the peels turn clear.

After they turn translucent, take out and put on an oiled drying rack and let dry for 30 minutes.
Next, toss in sugar to coat.

These peels can be kept in an airtight container for about 6 months.

They can be eaten as is, but they are still a bit bitter. They will taste good when used for baking. I hope to make a chocolate tart and use these peels.

Clementine Marmalade

I got a big bag of Clementines that were left over from school lunch. I have been trying to think of interesting things to make with them, so I decided to make some simple marmalade. It came out really well, but it should be noted that clementines are VERY strong in flavor, some people may find it over powering.

Ingredients:
8 Clementines, washed.
2 cups Clementine Peel
1/3 Lemon Juice
3 cups Sugar
Water

First wash the clementines and remove the peel. Slice thinly. You should have about 2 cups peels. Boil this for about 30 minutes or until soft. Strain and set aside.

Put the clementine fruit in a blender and blend until smooth.

Combine:
2 cups Boiled Peels
2 cups of blended clementine pulp
2 cups Water
3 cups Sugar
1/3 cup Lemon Juice

Bring to a boil and cook until the marmalade hits 220 degrees, or the pectin activates.
Process in a water bath canner for 10 minutes.

 

This should yield about four jars of marmalade.

This clementine marmalade has a very strong flavor. I think in the future I will boil the skins longer and wash more thoroughly before using.