Clementine jelly with clove, star anise and cinnamon

  • Petit four
  • 6
  • 1 hour 10 minutes
Not yet rated

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




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


  • Square cake tin measuring 20-22cm
  • Silicone paper


Bring the clementine purée to boil
  • 500g of clementine
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
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
Cool and leave to set. Do not refrigerate
Make the spiced sugar in a spice blender; blend the spices until very fine. Mix with the granulated sugar
To finish, once the jelly has set, cut it into cubes toss them in the spiced sugar
First published in 2016

Robert Thompson's cooking is full of character and classical skill.

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