A quick and easy jam that doesn’t require canning and is delicious spread on toast or as an accompaniment to a honey baked ham!

Clementine Preserves for Imperial Sugar | mountainmamacooks.com

Good morning, everyone! Are you ready for Christmas? I am so relieved to say that I am sitting pretty. With the exception of a trip to the grocery store this morning and a few presents left to wrap, I’m ready to roll. Since I’m not cooking for clients this year, the free time has allowed me to get things done without feeling rushed or resentful. (Who knew the holidays could actually be enjoyable?) The kids and I are going to do some baking today and I’ve got menus planned for both Christmas Eve and Christmas Day. The best part? None of the recipes are for private chef clients or blogging purposes. I get to cook what I want, when I want, how I want. To say I’m excited would be an understatement!!

Clementine Preserves for Imperial Sugar | mountainmamacooks.com

Last month, Imperial Sugar asked me to create some canning recipes for their recipe archive on their website. I wanted to keep things seasonal and these clementine preserves couldn’t come at a better time. I love anything heavy on the citrus and clementines and tangerines are my favorite part of winter produce. The preserves aren’t canned but they will last in the fridge for up to a couple months. They make a perfect neighbor gift and are absolutely delicious slathered on toast or as a filling in a thumbprint cookie.

Clementine Preserves for Imperial Sugar | mountainmamacooks.com

You can find the recipe HERE on their website. While you’re there, check out my recipe for Apricot-Jalapeno Jelly as well.

Have a great day everyone and hope you’re enjoying the last few days before Christmas! Stay safe and warm, everyone!!

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16 Responses to Easy Clementine Preserves

  1. marla says:

    Love these flavorful preserves! Hope you had a wonderful Christmas!

  2. This is a perfect winter preserve!

  3. I would love these in an almond thumbprint cookie! Yum!

  4. Shasta says:

    I am planning to make your Clementine Preserves later this week – I have a quick question. Once you’ve transferred the preserves to the jars, should you wait for them to cool a bit before refrigerating, or should they be placed in the fridge right away? My worries (paranoia, actually) about proper food storage are getting the best of me.
    Thanks very much for your time.

  5. M says:

    Is this recipe safe to waterbath can?

  6. janelle says:

    How long after it was placed in the jars will it take to “set?” Just finished up about one and a half hours ago and it still looks about the same consistency.

  7. Betty says:

    Can this clemintine jam be put in freezer

  8. Lizzy says:

    What do the seeds do for the flavor/process? Is it a necessary piece?

  9. Nicole says:

    I made this last weekend and it was Fantastic!!! I had some clementines that were just going to go bad so I found this recipe and it was perfect! I could not be happier, I made some sweet bread to go with it and YUM! Thank you so much 🙂 I made a half batch and that made about 3 cups.
    I was wondering why the seeds need to go in though?

  10. doriastories says:

    I could not get it to gel, in fact, it wouldn’t even thicken. Very frustrating. After all of that peeling and chopping and simmering and waiting…… I ended up with a whole lot of goopy “sauce”. Especially annoying because I followed the recipe so closely: I used my Dutch oven, put the lemon seeds in a cheesecloth bag, etc. I’ve made jam and preserves before, so I don’t understand why this recipe failed to deliver.

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