I usually associate canning and preserving with summer — when all those gorgeous tomatoes, stone fruit, and berries are in season — but it’s absolutely a year-round activity. Case in point? This clementine-hibiscus marmalade.

The best part about this recipe is that it only requires the following five ingredients: clementines, dried hibiscus, sugar, fresh lime juice, and salt. Unlike some preserving methods, this marmalade is also super straightforward and unfussy. In the words of the author, Wit and Vinegar’s Billy Green, “You just hot tub the citrus for a little bit then blitz it all in a food processor and cook it down with enough sugar to power a small cruise ship.” Awesome.

If you see those crates or bags of clementines on sale at the grocery store, stock up now. Once you have your marmalade, you can swirl it into cocktails, spread it on toast, or spoon it over yogurt. You won’t be sorry!

Get the Recipe: Clementine Hibiscus Marmalade from Wit and Vinegar

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