Preserved Clementines

Preserved Clementines
Yield: 1 Jar

Preserved Clementines


  • Enough clementines, quartered, to fill the jar you’re using
  • Salt
  • Sugar
  • Juice of 1–2 lemons


  1. Season the clementines with a good sprinkle of salt. In a separate bowl, mix together 2 parts salt to one part sugar, by weight.
  2. Place enough salt-sugar mixture in the bottom of the jar to generously cover it, then add the seasoned clementines and salt mixture, in layers, until the jar is full. Pour lemon juice into the jar and press down the clementines until they are covered. Seal with a lid and place in a cool, dark place for 4 weeks. The clementines are ready when the skins are lovely and soft.

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