Clementine & Cointreau marmalade

Clementine & Cointreau marmalade

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(6 ratings)

Prep: 25 mins Cook: 1 hr

A challenge

Makes 3 x 450g/1lb jars marmalade, plus 1 x 100g/3½oz jar
Give your marmalade a boozy twang by adding a dash of Cointreau

Nutrition and extra info

  • Easily halved


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-


  • 4 large clementines (500g/1lb total weight)



    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…

  • juice of 3 large lemons (about 200ml/7fl oz)



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1.3l water
  • 1kg granulated sugar
  • 4 tbsp Cointreau


  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.

  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.

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Comments, questions and tips

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skerries's picture
25th Nov, 2018
I followed the instructions to the letter but after simmering with the muslin bag in the pan I only had 1kg to the mixture not 1.5kg As it was less i put less sugar in by 1/3 I also followed the instructions as regards testing to see if it would set and although it seemed exactly as the instructions my marmalade is quite runny It has a lovely flavour and would be nice with some ice cream but far too sweet to be described as a marmalade
Lawrence Atkinson's picture
Lawrence Atkinson
16th Aug, 2018
I've never made jams or marmalade before. I ended up doubling the lemon juice. Kept the pulp in. Added the skin of 3 oranges (parboiled) and about 8 star anise. Also one spoon of ginger. I used the 'plate in a freezer' to test the set point. Worked perfectly. Wow, an adult marmalade with excitement and like nothing available in the shops.
7th Jan, 2016
I have just made this without the Cointreau. But it wouldn't set. I had to boil it for ages - at least an hour. I think next time I will put the bag of pips et cetera in the pan while it is boiling. I added the juice of another lemon eventually and then it set.
26th Nov, 2014
Just had a go, simple enough to do. Will update tonight with how good it tastes. Like said before it took longer to reach 105°c than stated and to set. Recommend using a very high sided pot. Update: it has set beautifully and tastes amazing on toast. Good boozy kick makes it very Christmassy. Recommend making it as presents definitely!
14th Dec, 2013
This is a lovely recipe, perfect for little Christmas gifts. Tastes really festive. It did take a little bit longer to set than the recipe said.
17th Dec, 2012
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.
13th Dec, 2012
Success. Good set, used preserving sugar and sugar thermometer. Already to give as christmas presents.
5th Dec, 2012
Do you leave the peel in or take it out.
Lawrence Atkinson's picture
Lawrence Atkinson
18th Aug, 2018
Marmalade is all about the peel. I added extra peel. Clemengold is all about the oils in the peel, in my opinion.
26th Nov, 2014
Leave it in, it'll soften and gives it a great texture with little hits of orange as you bite through


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