Clementine & Cointreau marmalade

Clementine & Cointreau marmalade

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

Difficulty and servings

For the keen cook

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

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr

Method

  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.
  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.
  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.
  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. 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.
Try

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.

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.

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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Latest comments and suggestions

  • Binder photo John

    24 October 2008

    John commented on this recipe

    great loved by all the family

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  • Binder photo janet

    26 July 2009

    janet rated and commented on this recipe

    5 stars

    A neighbour gave me a carrier bag full of clementines so when i found this recipe I decided to make the marmalade. I then gave her a few jars. It was beautiful and my neighbour loved it too. i will now make some more and give as presents! i live in Brisbane by the way hence being able to grow them in the garden. Just need to look for soem more recipes!!

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  • Binder photo Tony

    06 December 2009

    Tony rated and commented on this recipe

    5 stars

    Made exactly to recipe , it did howver take a little longer than stated in the method to reach setting point. It tastes delicious and I will definately be making again

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  • Binder photo Katie

    07 February 2010

    Katie rated this recipe

    5 stars

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  • Binder photo ChelleGarvey

    22 November 2011

    ChelleGarvey commented on this recipe

    Does 1,3l water mean 1.3 litres of water?

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  • Binder photo ChelleGarvey

    22 November 2011

    ChelleGarvey commented on this recipe

    Odd, just refreshed the page and it now says 1.3 not 1,3

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  • Binder photo MVF

    05 December 2012

    MVF commented on this recipe

    Do you leave the peel in or take it out.

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  • Binder photo seasidesarah

    13 December 2012

    seasidesarah commented on this recipe

    Success. Good set, used preserving sugar and sugar thermometer. Already to give as christmas presents.

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  • Binder photo LouWeeza

    17 December 2012

    LouWeeza rated and commented on this recipe

    1 stars

    I boiled and boiled and boiled this until the sugar was dangerously frothing right out of the pot and caremelising itself onto my hob but it just would not reach setting point (couldn't get it over 102*C). It tastes good enough, maybe we'll use it as sauce on ice cream or bread and butter pudding, I'd tend to say that it is very sweet for a marmalade though, not sure my Dad would have fancied it on his toast! Maybe it was because I found some of the instructions a bit unclear: "...tie in the muslin, as before." ?? When before? I would advise anyone making this to keep some pectin handy and/or to use pectin/preserving sugar instead of granulated.

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Difficulty and servings

For the keen cook

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

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 1 hr

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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