'What a sight to behold!'
I just love assembling a jar of Clementines in Syrup. After about 2 months, just 2 of them with a good brand of vanilla ice cream, make such a simple and lazy after supper dessert.
For a step by step visual guide, follow the link for my episode, 'In a Pickle!.'
Ingredients (makes about 1.3kg)
5cm/2in piece of fresh root ginger, sliced
6 whole cloves, plus extra for the jars
5ml/1 tsp juniper berries, crushed plus extra for the jars
900g/2lb granulated sugar
1.2 litres/2pints water
1.3kg/3lbs clementines, peeled
Tie the ginger, cloves and juniper berries together in a small cheesecloth bag. (I used a metal tea strainer, as an alternative)
Put the sugar and water in a large pan and heat gently, stirring until the sugar has dissolved. Add the spice bag, bring to the boil and cook for 5 minutes.
Add the clementines to the pan and simmer for 8-10 minutes, or until tender. Using a slotted spoon, remove the fruit from the syrup and drain well.
Pack the hot fruit into warmed sterilised jars and add a few cloves and juniper berries to each jar.
Return the syrup to the bowl and boil rapidly for 10 minutes. Leave the syrup to cool slightly, then pour over the fruit to cover completely. Twist and gently tap the jars to release any trapped air bubbles, then seal and store in a cool, dark place.
Recipe taken from 'The Complete Book of Preserves & Pickles' by Catherine Atkinson and Maggie Mayhew