What do you eat for breakfast? Do you even take a few minutes to eat in the morning? I’m an advocate for the importance of having breakfast every morning, and I make a habit of reprimanding my friends who don’t. Maybe I should give them a jar of this bright jelly to talk them into sitting down for a minute and eating a piece of toast before they start their day. Surely, this would convince them, wouldn’t it?
I first made this stunning clementine jelly to fill macarons. After one bite, though, I realized it would become one of my favorite breakfast sidekicks. It’s amazing on croissants, brioche, crêpes, and waffles, but I have to admit I also spread it over my daily peanut butter toast in place of marmalade, my usual favorite jam. Other delightful ways to enjoy this seasonal jelly would be to spread it in between layers of sponge cake to create a special-occasion dessert, spoon it over jelly cookies, or even use it in savory contexts such as glaze for a ham or the base of a dressing for grilled scallops.
It’s the kind of small thing that takes just a few minutes to make but creates a big impact, especially in the heart of winter. What are you waiting for?
Makes Makes one jar (about 1½ cups [375 ml])
A seasonal jelly that you could use to fill macarons, spread on a piece of toast, croissants, waffles, brioche and even in between layers of sponge cake for that special occasion dessert.
Mix clementine juice and calcium water in a medium pan. Measure the sugar and thoroughly mix pectin into the sugar.
Bring the clementine juice and calcium water mixture to a boil. Add sugar-pectin mixture, stir vigorously 1 to 2 minutes while the mixture comes back to a boil. Remove from the heat and immediately pour into a clean glass jar. Cover and refrigerate until the jelly is set.
If you intend to use the jelly quickly, say within a week or two, you can store the jelly in a regular clean jar. However, if you wanted to make this jelly as a preserve, don’t forget to sterilize the jar before pouring the jelly into it for longer storage.
Recipe Credit: Marie Asselin