Clementine Confit


8 to 10 clementines
1 cup corn syrup, glucose or honey (if you use honey it will change the flavor and deepen the color of your final product, it all depends on what you prefer)
water to cover
2 cups granulated sugar, initially
1/2 cup additions of sugar every 2 days
1 pot that will comfortably hold the fruit and allow you to cover the fruit with approximately 1 inch of water


Wash and dry the clementines.
Prick the clementines all over with a very thin knife or a very thin skewer. Make sure the skewer goes all the way into the fruit.
Add the clementines to the pot and cover the fruit with approximately 1 inch of water. How much water you need will depend on the size of the pot.
Bring the clementines to a boil then lower the heat to keep them simmering until tender. This should only take about 10 mins or so.
Add the 1 cup of corn syrup or glucose and 2 cups of the sugar.
Continue simmering until sugar is completely dissolved.
Pour the syrup and the clementines in a large pot or bowl and cover for 2 days.
After 2 days, remove the clementines, add 1/2 cup of sugar to the syrup and bring the syrup to a boil until sugar is dissolved but do not allow syrup to darken.
Pour the boiling syrup over the clementines and cover for 2 more days.
Repeat this process boiling the syrup with 1/2 cup of sugar for approximately 14 to 18 days. The time to actually candy the clementines will depend on the size of the clementines.
When complete they will be translucent.
They can be dried and rolled in granulated sugar or dried and covered with dark chocolate.


I read about them and simply had to try to make these beauties. They take lots of time and patience but are worth the wait. I've made candied citrus pith and peel but this was my first attempt at a whole fruit.

Other Names:

confit, candied fruits, candied citrus


Wednesday, February 20, 2013 - 6:08pm


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