Home-preserved clementines

A glass jar filled with clementines and star anise

Make these preserved clementines, then check out our Christmas gin, preserved lemons, Christmas chutney and more edible Christmas gifts.

This is a great way to use up a glut of festive citrus fruits that might be starting to shrivel up, as it greatly prolongs their shelf life. These clementines make a beautiful gift – store in recycled jam jars and decorate with string and homemade labels made from old newspaper, if you like. As they take up to six weeks to preserve, gift them alongside a note that states when they’ll be ready to use and how best to cook with them.

For example: “Rinse off the excess salt and use in a similar way to preserved lemons – chopped into a fresh salsa served over roast pork, or in a zingy salad dressing for something a little different. Once opened, store in the fridge for up to a month.”

  • 15128
  • Total time 20 minutes
  • Note + preserving
  • Difficulty Easy


  • sea salt flakes 250g
  • clementines 5, scrubbed clean in warm water to remove any wax
  • thyme 3 sprigs
  • bay leaves 2
  • whole black peppercorns 5
  • cinnamon stick 1 small
  • whole cloves 3
  • star anise 1
  • lemon 1, juiced (about 2 tbsp)


  • 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.

Nutritional data

  • kcals 50
  • fat 0.2g
  • carbs 10.3g
  • sugars 9.2g
  • fibre 1.7g
  • protein 0.9g
  • salt 1.4g

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