CLEMENTINE PRESERVES

PG tested

Oh my darling, this is luscious. No pectin or special equipment needed. The preserves aren’t processed, instead once jarred and cooled they’re refrigerated. This makes just two jars, but it’s best to do the recipe twice instead of doubling it.

1 pound firm clementines, scrubbed 1 ½ cups granulated sugar 1 cinnamon stick 2 tablespoons fresh lemon juice Put clementines in large bowl. Cover with cold water. Let soak overnight.

The next day, trim ends off fruits. Cut fruits in half along the equator, then into ¼-inch (or thinner) halfmoons. Put in a large nonreactive bowl; add sugar and 1¼ cups water. Stir well, cover and let stand overnight at room temperature.

The next day, scrape into large, deep, heavy skillet or Dutch oven. Add cinnamon stick. Bring to boil over medium heat, stirring often. Reduce heat to low and cook, stirring often, until clementines begin to look translucent and syrup thickens, 35 to 45 minutes. Add lemon juice and cook 5 more minutes. Preserves will become stiffer on cooling. Discard cinnamon stick.

Spoon into hot, clean jars, cover and let cool. Store in refrigerator.

Makes about 2 half-pint jars. — Adapted from “Kaukasis A Cookbook: A culinary Journey through Georgia, Azerbaijan & Beyond” by Olia Hercules. (Weldon Owen; October 24, 2017; $35)