Home-preserved clementines
- Preparation and cooking time
- Total time
- + preserving
- Easy
- Makes a 1-litre jar
Skip to ingredients
- 250g sea salt flakes
- 5 clementinesscrubbed clean in warm water to remove any wax
- 3 sprigs thyme
- 2 bay leaves
- 5 whole black peppercorns
- 1 small cinnamon stick
- 3 whole cloves
- 1 star anise
- 1 lemonjuiced (about 2 tbsp)
Nutrition:
- kcal50
- fat0.2g
- carbs10.3g
- sugars9.2g
- fibre1.7g
- protein0.9g
- salt1.4g
Method
step 1
To sterilise the jar, heat the oven to 140C/fan 120C/gas 1. Wash the jar and lid in warm, soapy water and rinse thoroughly. Put upside-down on an oven shelf and bake for 20 minutes. Cool completely in the oven with the door shut to prevent the glass from cracking.
step 2
Tip enough of the salt into the sterilised jar to just cover the base. Make five slashes, evenly spaced apart, down the length of each clementine using a sharp knife, ensuring you cut through the peel and into the flesh. Pack a little of the salt into each slash, then layer the clementines into the prepared jar along with the herbs, spices and any remaining salt.
step 3
Pour over the lemon juice, then push the ingredients down into the jar using a clean metal spoon so everything is well packed in. Seal and store in a cool, dark place for four to six weeks.
