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Clementine jelly with clove, star anise and cinnamon
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This clementine jelly recipe from Robert Thompson provides the perfect finish to a dinner party, the spices complementing the clementine beautifully and lending the dish a distinct and moreish warmth.
First published in 2016
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Ingredients
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Imperial
Clementine jelly
- 500g of clementine, puréed
- 50g of caster sugar
- 6ml of citric acid
- 225ml of glucose syrup
- 550g of granulated sugar
- 25g of pectin jaune
Spiced sugar
- 500g of granulated sugar
- 2 cloves
- 4 star anise
- 1/2 cinnamon stick
SAVE RECIPE
Equipment
- Square cake tin measuring 20-22cm
- Silicone paper
Method
1
Bring the clementine purée to boil
- 500g of clementine
2
Mix the caster sugar with 10g of pectin and stir it into the purée. Add the granulated sugar and glucose. Add the remaining pectin and boil for 4 minutes
- 50g of caster sugar
- 25g of pectin jaune
- 550g of granulated sugar
- 225ml of glucose syrup
3
Remove from the heat, add the citric acid, stir until dissolved then pour into a medium sized tin lined with silicone paper
- 6ml of citric acid
4
Cool and leave to set. Do not refrigerate
5
Make the spiced sugar in a spice blender; blend the spices until very fine. Mix with the granulated sugar
- 500g of granulated sugar
- 2 cloves
- 4 star anise
- 1/2 cinnamon stick
6
To finish, once the jelly has set, cut it into cubes toss them in the spiced sugar
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