Recipe Clementine jam
Preparation time:
1h
Shelf life:
12 mois dans un endroit sec et frais (<6 C°)
Ingredients
Number of persons: PlusieursPreparation
- Rinse clementines. Peel them and eliminate small white skins.
- Blanch a few barks for 5 minutes at the boiling water and then refresh them, drain them and cut them into thin sticks.
- Detach the neighborhoods and remove the seeds, weigh. Depending on the tastes, you can make a new seed that will be added during cooking.
- Weigh the same weight in sugar. Put the sugar in a bassine with a bonfit with 20 cl of water and the split vanilla pod. Then add the bark, the districts and the new seed.
- Cook for about 20 min to boil by mixing often.
- Check the cooking by testing the jam. Pour a few drops on a cold plate then tip the plate. The jam must flow slowly.
- Remove the vanilla and nouet, skim if necessary and immediately pour into the jams Le Parfait, Close and turn over the pots for 1 minute, then put them back to let them cool.
