Clementine jam with a twist, this is totally uncooked whole fruit jam, a variation of mario batali’s Savory Lemon Jam with herbs.
About 10 oz. of fruit is puréed with sugar, a little olive oil and a drop of orange flower water. This is soft and pourable initially, can be used as a sauce for ice cream, berries. It firms up in the fridge enough to be used as a filling. Meyer lemon is equally delicious. I would only suggest very thin skinned citrus. This has such a bright citrus taste , a veritable pop on your taste buds 
. I had forgotten about until recently , the savory version is delicious with a variety of proteins, I’ve also added it to vinaigrettes.
8 Likes
I followed @nannybakes’ lead to make an citrus jam.
This is a cooked mixed orange freezer jam, with mandarins, navel oranges and blood oranges. I used roughly 2 parts fruit to 1 part sugar, and reduced the mixture until it was coating the back of my spoon. I pulled out some pithy parts for this jar. The other jar I made has a lot more cooked pith, because what I took out of this jar went into that one .
9 Likes
Now I need to preserve a couple of lemons!
1 Like
