Recipe Clementine jam

Extend the flavour of winter with this jam, which is less expected than orange jam. You'll be able to enjoy it on toast, in yoghurt or much more if you like! It's perfect when it's easy to treat yourself.

Confiture de clémentines
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Preparation time:
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Number of persons: Several
  • 1 kg clementine flesh
  • 850g sugar
  • 1 vanilla pod

Recommended products

We recommend: Jam jars Le Parfait > Jam jar - 324 ml (Diameter : 82)


1. Rinse the clementines. Peel them and remove the small white skins.
2. Blanch some peels for 5 minutes in boiling water, then refresh, drain and cut into thin sticks.
3. Remove the quarters and seeds and weigh. Depending on taste, you may wish to add the seeds to the mixture during cooking.
4. Weigh out the same amount of sugar. Place the sugar in a jam pan with 20 cl of water and the split vanilla pod. Add the peel, quarters and seeds.
5. Cook for about 20 mins from boiling, stirring frequently.
6. Check for doneness by performing the jam test. Pour a few drops onto a cold plate, then tilt the plate. The jam should run gently.
7. Remove the vanilla and the knot, skim if necessary and pour immediately into the Le Parfait jam jars, close and turn the jars upside down for 1 minute, then put them back to cool.

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