Name: Clementine & Cointreau marmalade
Total time: 1 h 25 min
Yield: Makes 3 x 450g/1lb jars marmalade, plus 1 x 100g/3½oz jar
Cuisine: British
Ingredients: 4 large clementines (500g/1lb total weight); juice of 3 large lemons (about 200ml/7fl oz); 1.3l water; 1kg granulated sugar; 4 tbsp Cointreau

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Clementine & Cointreau marmalade

Clementine & Cointreau marmalade

Good Food team

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Makes 3 x 450g/1lb jars marmalade, plus 1 x 100g/3½oz jar

A challenge

Prep: 25 mins

Cook: 1 hr

A star rating of 4.5 out of 5.8 ratingsRate

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Give your marmalade a boozy twang by adding a dash of Cointreau

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

4 large clementines

(500g/1lb total weight)
juice of 3 large lemons

(about 200ml/7fl oz)
1.3l water
1kg granulated sugar
4 tbsp Cointreau

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Scrub clementines in warm soapy water, rinse, then halve and squeeze juice into a large pan. Scoop out the pulp and any seeds, then tie in the muslin, as before. Shred the peel. Add both to the pan with the lemon juice and water, then leave to steep overnight.
step 2

Put the pan over a medium heat and bring up to a simmer. Cook, uncovered, until the peel is soft, about 30-45 mins. Squeeze as much liquid from the muslin bag as possible. Discard the bag. Weigh the mixture – you should have around 1.15kg.
step 3

Put the pan over a low heat, then add the sugar. Heat gently until sugar has dissolved, stirring occasionally, then bring up to a good rolling boil. Cook for 15 mins, then check for a set (see Step 5). If not at setting point, boil (see Know how) for a further 2 mins and check again. Repeat until setting point has been reached.
step 4

Add Cointreau, taking care, as marmalade will bubble up. Allow to stand for 15 mins or until beginning to thicken. Transfer to sterilised jars, then seal.
step 5

To test the setting point: take the pan off the heat and allow the bubbles to subside. Take a plate from the freezer and spoon a little liquid onto the plate, then return to the freezer for 1 min. Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won’t run back straight away. If it’s not at setting point, return to the heat and boil again for 2 mins before re-testing. Repeat until setting point is reached. If you have a sugar thermometer, setting point is reached at 105C, but it’s good to do the plate test as well.

RECIPE TIPS

STERILISING JARS

To sterilise jars, wash them in hot soapy water, rinse with hot water, then dry with a clean tea towel. Place on a baking tray, then put in a low oven at 100C/fan 80C/gas ½ for 10 mins. The jars will be hot; so don’t put them directly on to a cold surface as they could crack. Alternatively, put them through the hot cycle of a dishwasher.

PASSION FRUIT & ORANGE MARMALADE

Follow the method for making Seville orange marmalade, but increase the sugar by 100g and add the juice 6-7 large, ripe passionfruit (you should have about 200ml/7fl oz pulp). It will take about 2-3 mins longer to reach setting point and will be a softer set than the Seville marmalade. Put into sterilised jars, then seal.

GINGER & ORANGE MARMALADE

A note of warming ginger makes this recipe ideal for chilly mornings. Follow the method for making Seville orange marmalade, adding 85g peeled, finely grated fresh ginger to the muslin bag. Once the marmalade has reached setting point, stir in 4 finely chopped balls of preserved ginger, then leave to stand. Put into sterilised jars, then seal.

Recipe from Good Food magazine, February 2007

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