Clementine Jam: A Citrus Delight Inspired by Mimosa the Horse
Making jam has become my go-to project for capturing the seasons, and when my bonus mom told me about the newest addition to Rumsar Ranch—a polo horse named Mimosa—I knew I had to come up with something special. With Christmas approaching and my jam collection growing, I wanted something quick, easy, and fitting. Enter Clementine Jam: a bright, citrusy spread that’s perfect for the holidays and beyond.
Why Clementines?
The idea for this jam started with a market trip in November. While walking through the produce section, I spotted piles of Christmas clementines at bargain prices. It got me wondering: could I make a jam (not marmalade) out of citrus? A quick search confirmed it was possible, but most recipes called for pectin or far too much sugar. Borrowing methods from several sources, I leaned on my trusty jam ratio and came up with a recipe that’s simple, bright, and delicious.
And what better match for a horse named Mimosa than a jam inspired by citrus and champagne mornings? Minus the bubbly, of course. Mimosa toast? Endorsed by Mimosa the horse.
The Recipe: Clementine Jam
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: ~1 hour 10 minutes
Ingredients:
1.4 kg clementines
340 g granulated sugar
1 tbsp vanilla bean paste
Instructions:
Prep the Clementines
Peel the clementines and break into segments.
Using a food processor or immersion blender, process the clementines until smooth. Be careful not to over-blend; you want a puree, not liquid.
Cook the Jam
Pour the clementine puree into a heavy-based pot. Add sugar, and vanilla bean paste. Mix well.
Bring to a boil over medium heat, then reduce to a simmer. Cook uncovered for 30-40 minutes, stirring constantly until the jam thickens and reaches 104–105°C or your desired consistency.
Jar the Jam
Carefully transfer the hot jam into sterilized jars. You can store it in the fridge for immediate use or process the jars according to canning best practices for long-term storage.
Lessons from the Kitchen
This jam was deceptively quick to cook down, making it prone to scorching. My first batch turned into tar, but I learned a few things along the way:
Monitor the heat: Start at a higher temperature to bring the mixture to a boil, but lower it as you get closer to the gel point.
Go by visuals: This recipe didn’t reach the typical 104-105°C setting point. Instead, I relied on visual cues and the frozen plate test to judge consistency.
Immersion blender control: I used an immersion blender instead of a traditional blender because it allowed for more control over the texture. Clementines liquify quickly, and you want a puree—not a watery mess.
A Jam Fit for Mimosa
This Clementine Jam turned out to be the perfect match for Mimosa, our polo horse with a name that practically demands a citrusy tribute. The bright, tangy flavours remind me of her lively spirit, and the cheerful orange hue feels just right for the holidays. Plus, it’s a fun nod to the classic mimosa drink—toast, anyone?
Why You Should Try This Recipe
Clementine Jam is a vibrant and versatile addition to your kitchen. Spread it on toast, swirl it into yogurt, or use it as a filling for pastries. It’s a fantastic way to celebrate the citrus season and a quick project for those new to jam-making.
Have you tried making citrus jam before? What’s your favourite way to enjoy it? Let me know in the comments below!