Clementine marmelade from Josée di Stasio
- Peel clementines and remove as much pith as possible. Set aside.
- Place the peels in a saucepan and cover with cold water. Bring to a boil, reduce heat, and simmer for 30 minutes or until tender.
- Drain and cool peels on a cutting board. Cut into very thin strips.
- Chop the clementine segments, save the juice, and remove the seeds.
- Combine the citrus juice, flesh, and peel, the lemon juice, sugar, and ginger in a large saucepan.
- Bring to a boil over medium-high and then reduce heat and simmer, stirring regularly, until the temperature reaches 105°C (220°F).
- Remove from heat, stir, and pour into sterilized jars leaving ½ cm (¼ in.) at the top.
- Wipe the jar rims, put on the lids, and twist on the rings just until there's slight resistance, nothing more.
- Place jars in the bottom of a large pot lined with a cloth or a metal rack. Fill with hot water 5 cm (2 in.) above the lids. Bring to a boil and heat for 5 minutes.
- Remove pot from heat and leave jars in hot water 5 more minutes before removing. Well sterilized jars make a popping sound when the lid is properly sealed, a sign that they're airtight. Store jars in a cool, dark place. Refrigerate any jar whose airtight seal is doubtful.
- Serve with English muffins, toast, pancakes, or yogurt.