Clementine & Cointreau Marmalade

Makes 3 jars
Calories: kcal/serving

Cook It Simply

Ingredients

4 large clementines (500g/1lb)
juice of 3 large lemons (7fl oz)
1.3l water
1kg granulated sugar
4 tbsp Cointreau/Grand Marnier

Method

1. Scrub clementines in warm soapy water, rinse, then halve and juice. Tie pulp and seeds in muslin. Shred the peel. Add all to a pan with the lemon juice and water, then leave to steep overnight.

2. Simmer, uncovered, until the peel is soft, about 30-45 mins. Squeeze all liquid from the bag and discard.

3. Dissolve the sugar in the liquid over a low heat, then bring up to a good rolling boil. Cook until setting point is 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.