Clementine & Cointreau Marmalade

4.50 (8)
⏱ 85 mins 🍽 Makes 3 x 450g/1lb jars marmalade, plus 1 x 100g/31/2oz jar 🌶 british ✅ A challenge 🏷 Recipes

This British marmalade recipe combines the sweet flavour of clementines with a generous splash of Cointreau liqueur. The process involves steeping the fruit overnight before cooking it with sugar to achieve a perfect set. The result is a fragrant preserve with a delightful orange liqueur twist, yielding enough to fill several jars for your pantry.

Clementine & Cointreau Marmalade

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

Method

  1. Wash the clementines thoroughly in warm, soapy water and rinse them. Halve the fruit and squeeze the juice into a large saucepan. Remove the pulp and seeds, placing them into a muslin cloth and tying it securely. Finely shred the peel and add it to the pan along with the lemon juice and water. Leave this mixture to soak overnight.
  2. Place the pan on the hob and bring the contents to a simmer. Let it cook without a lid until the peel has softened, which should take 30-45 mins. Press the muslin bag to extract all the liquid, then discard the bag. Weigh the resulting mixture. it should be approximately 1.15kg.
  3. Return the pan to a low heat and stir in the sugar. Warm gently while stirring until the sugar dissolves completely. Increase the heat to achieve a strong, rolling boil and cook for 15 mins. Test for a set using the method in step 5. If it hasn't set, boil for another 2 mins and test again. Repeat this process until the setting point is reached.
  4. Carefully stir in the Cointreau, as the hot marmalade will bubble up. Let it stand for 15 mins or until it starts to thicken. Pour the marmalade into sterilised jars and seal them immediately.
  5. To check the setting point: remove the pan from the heat and wait for the bubbles to settle. Place a small spoonful of the liquid onto a chilled plate from the freezer. Put the plate back in the freezer for 1 min. Push the marmalade with your finger. if it wrinkles and doesn't flow back immediately, it is set. If not, return it to the boil for 2 mins and test again. Setting point is also 105C on a sugar thermometer, but the plate test is recommended.

Nutrition (per serving)

Nutrition data not available.

Recipe details

Skill levelA challenge
CategoryRecipes
Cuisinebritish