Clementine Jelly

Clementine

A clementine is a tangor, a citrus fruit hybrid between a willowleaf mandarin orange and a sweet orange, named in honor of Clément Rodier, a French missionary who first discovered and propagated the cultivar in Algeria. The exterior is a deep orange colour with a smooth, glossy appearance. Clementines can be separated into 7 to 14 segments. Similar to tangerines, they tend to be easy to peel. They are typically juicy and sweet, with less acid than oranges. Their oils, like other citrus fruits, contain mostly limonene as well as myrcene, linalool, α-pinene and many complex aromatics.

clementine

Noun

1. A type of small, sweet-tasting orange, the result of a hybrid cross between the willowleaf variety of mandarin orange (Citrus × aurantium f. deliciosa) and a sweet orange (Citrus sinensis). Scientific name: Citrus × clementina.

jelly

Noun

1. A dessert made by boiling gelatine (or a plant-based alternative such as agar or carrageenan), sugar and some flavouring (often derived from fruit) and allowing it to set.
2. A clear or translucent fruit preserve, made from fruit juice and set using either naturally occurring, or added, pectin.

Verb

1. To make into jelly.
2. To preserve in jelly.