Honey-Preserved Clementine recipe (Fine Cooking) - need help

I'm trying to make the Honey-Preserved Clementines recipe (http://www.finecooking.com/recipes/honey-preserved-clementines.aspx) and since I've never done anything like this I'm not exactly sure what I'm doing.

First, this isn't canning, right? Also, most of the recipes I've found for preserving use salt, which this recipe does not. So, exactly what am I doing? Curing?

Secondly, how important is it that the liquid covers the fruit? They kind of float and there wasn't enough liquid to fill to the top of the container to keep them submerged.

Thanks,
Jay

Hi,

You are making a preserve. You have (almost) whole fruits in a (sugar) honey syrup.

While it could potentially be canned, it is a small batch kept in the refrigerator for use in a short period of time.

Your preserve will be a better quality product with the fruit submerged. Do you have one of those plastic pieces used for delivery pizza? You use it (or something else) to push down your fruit below the syrup.

I will be interested to know if you thought this was a worthwhile recipe.

Regards,

shadesofjay, thanks for posting this. I just bought a box of clementines and have never finished a box in my life. This is a good use for them.

What Cathy2 said is right on. You can use a lot of things to preserve food, including salt, sugar, alcohol, and vinegar. Curing generally implies salt. Jams, jellies, conserved, and preserves generally use sugar (as you are in this recipe).

If part of the fruit remains above the liquid, you risk that it will begin to rot. If you can't keep the fruit submerged, I would recommend trying these ideas: first, try to find a smaller vessel so that you can pack everything in there. Second, as Cathy said, try to find something that can push the fruit down. Third, if all else fails, mix the fruit every couple of days so the same little bit isn't above the liquid.

Thanks for the replies! I just finished the part of the recipe that has me close it up and begin the week waiting period. Can I reopen and add more sugar syrup or consolidate containers at this point?

Hi,

Consolidate or add more syrup, whichever is easier.

Regards,