Yield 1 Jar (1½ CUPS (375 ML))
This colorful Clementine Jelly is perfect over toast, croissants, and waffles--or even in between layers of sponge cake to create a very special 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
Courses snack, spread
Recipe by Food Nouveau at https://foodnouveau.com/recipes/breakfast-brunch/clementine-jelly/