Clementine and Cardamom Jam (French Small-Batch Recipe)

Clementine & Cardamom is for those who think they don’t like marmalade. Clementines make an exceptionally bright clementine jam, softer and sweeter than traditional marmalade.

Clementines bring softness and natural sweetness, while cardamom adds warmth rather than spice — a depth that lifts the citrus without overpowering it. Made the French way, the fruit is allowed to rest and release its juices before cooking, reducing bitterness and preserving clarity of flavour.

This is not a sharp, breakfast-only marmalade. It’s gentle, aromatic, and balanced — equally at home on toast, spooned into yoghurt, or served with porridge.

Like all good citrus jams, it rewards patience. The waiting is part of what makes it different.

Ingredients

(makes about 5-6 jars)

Ingredients

(makes about 5-6 jars)

1 kg (2 lb 4 oz / 8 cups) clementines, peeled,

pith removed where thick, and chopped

650 g (1 lb 7 oz / about 3¼ cups) golden caster sugar

150 ml (⅔ cup) water

Juice and finely grated zest of 2 lemons

6 cardamom pods, lightly crushed and tied in muslin

Method

• Place the chopped clementines in a large ceramic bowl with the sugar. Toss well to coat the fruit, then cover and leave to macerate overnight at room temperature. The sugar will dissolve, drawing plenty of juice from the fruit.
• Transfer the fruit and all the syrup to a preserving pan. Add the water, lemon zest and juice, and the muslin bag of cardamom.
• Bring slowly to a gentle simmer, stirring until any remaining sugar has dissolved. Cook gently for 30 minutes, or until the fruit is completely soft and translucent. If the mixture becomes too thick before the fruit is tender, add a little more water.
• Increase the heat and boil rapidly until the jam reaches setting point (104°C / 220°F), or until a spoonful wrinkles when tested on a chilled plate.
• Remove from the heat and allow the jam to stand for 10–15 minutes so the fruit is evenly suspended.
• Remove the muslin bag, then ladle into warm, sterilised jars and seal immediately.

Serving suggestion: A golden, delicately spiced jam that captures the warmth of winter sunshine. Fragrant with citrus and cardamom, it’s delicious on crêpes or porridge, or spooned through creamy yoghurt for breakfast.

If this felt like your kind of pace, you may enjoy Notes from the Jam Kitchen — seasonal notes and small observations, written in step with the year.

Joining includes The Five Principles of French Jam Making, a 10-page downloadable PDF.