Festive Clementine & Pomegranate Marmalade

Let family and friends know they can serve this fresh and tangy preserve with whole-grain crackers and cheese during a cocktail party, as a condiment for roasted lamb or poultry (yes, even Thanksgiving turkey!) or stirred into Greek yogurt for a sweet snack anytime.
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Festive Clementine & Pomegranate Marmalade image

Nutrition BonusPomegranates contain polyphenols, tannins, ellagic acid and anthocyanins – all of which are beneficial antioxidants. Pomegranate juice contains higher levels of antioxidants than red wine, green tea and most other fruit juices.

Gift Giving: Pour this seasonal spread into ½-cup jars and decorate with ribbon or raffia. Make decorative labels indicating the recipe name, date canned and serving suggestions.

  • Duration
  • Cook Time
  • Prep Time
  • 4 cupsServings

Ingredients

  • 4 clementines, halved
  • 1 lemon, halved
  • 1 cinnamon stick
  • 4 whole cloves
  • 6 peppercorns
  • 2 cups 100% pomegranate juice
  • 2 cups Sucanat

Preparation

  1. Squeeze out juice from clementines and lemon and strain into a pot to make about 1 cup juice. Cut an 8-inch square of cheesecloth. Pull membrane from skins and place membranes in center of cloth with citrus seeds, cinnamon stick, cloves and peppercorns; tie to secure. Place cheesecloth pouch in pot. Add pomegranate juice and 3 cups water.
  2. Cut clementine and lemon skin halves into thirds then slice thinly; add to pot. Bring to a boil, reduce heat to medium-low, cover and simmer, skimming off any foam that accumulates, until skins are very tender, about 2 hours.
  3. Remove cheesecloth pouch from pot, using 2 spoons to squeeze out any juices. Discard. Measure contents of pot and either cook longer or add more water until liquid measures 4 cups.
  4. Pour in Sucanat and increase heat to bring mixture to a vigorous boil, stirring often, for about 10 minutes or until mixture is thick enough to coat the back of a spoon. Let cool 5 minutes. Skim any foam from surface. Stir to evenly distribute fruit.
  5. Ladle into ½-cup hot canning jars, leaving ¼-inch headspace. Cover with lids; screw on bands until fingertip tight. Process in boiling water bath for 10 minutes. Transfer to a cooling rack to cool for 24 hours.

Nutrition Information

  • Serving Size: 2 Tbsp
  • Calories: 60
  • Carbohydrate Content: 15 g
  • Sodium Content: 10 mg
  • Sugar Content: 14 g