Best 5 Clementine Cointreau Marmalade Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary experience with our collection of Clementine Cointreau Marmalade recipes, a perfect blend of citrusy zest and sweet orange liqueur. Discover the art of crafting this classic preserve, capturing the vibrant flavors of fresh clementines and the aromatic essence of Cointreau. Explore variations that cater to different dietary preferences, including a no-pectin recipe for a naturally set marmalade and a low-sugar option for a healthier twist. Each recipe is meticulously explained with step-by-step instructions, ensuring a successful marmalade-making journey. Whether you're a seasoned canner or a novice cook, our recipes will guide you in creating a delicious and versatile spread that elevates your breakfast toast, pastries, and culinary creations.

Check out the recipes below so you can choose the best recipe for yourself!

CLEMENTINE MARMALADE



Clementine Marmalade image

Makes about 6 jars.

Provided by Domestic Gothess

Number Of Ingredients 4

1 kg clementines
3 large lemons, juice and pips
2 litres water
1 kg granulated sugar

Steps:

  • Scrub the clementines clean, remove the stalks and use a sharp knife to chop them into thin slices, no more than a couple of mm thick; then cut the slices into small pieces - the size of the pieces of zest will be the size of the pieces of shred in the marmalade so you can slice them really finely if you like small bits, or thicker if you prefer a chunkier marmalade. Reserve the pips then tip the sliced clementines and any juice into a large, heavy bottomed saucepan.
  • Juice the lemons into the pan, reserving the pips; then place the reserved lemon and clementine pips into a piece of muslin cloth, tie it tightly and place in the pan. Alternatively you can use a tea infuser.
  • Add the water to the pan then bring to the boil. Turn down to a gentle simmer and cook for 2 hours, until the peel is tender. At this point you can remove the pan from the heat, cover, and set aside overnight before proceeding; or you can proceed straight away.
  • Remove the bag of pips from the pan and allow to cool until you can safely handle it. Squeeze the bag over the pan making sure that you extract as much juice as possible.
  • Sterilise about 6 jam jars and lids by washing them in hot soapy water, rinsing well, then placing in a low oven until dry. I just leave them in the oven until needed. Place a couple of saucers in the freezer.
  • Add the sugar to the pan and place over a gentle heat. Stir until the sugar has completely dissolved then turn up the heat. Cook at a rapid boil until the marmalade reaches 105C/221F, about 10-15 minutes.
  • To check if the marmalade has reached setting point, remove the pan from the heat and place a teaspoonful on one of the frozen saucers, place in the fridge for a minute then push at it with a fingertip; if the surface wrinkles when pushed then it is ready. If not, bring it back up to a rapid boil for another five minutes then test for a set again.
  • Once the marmalade has reached setting point, remove from the heat and leave to settle for 15 minutes before ladling it into the warm sterilised jars (never pour hot jam into cold jars). Place the lids on and set aside until cool. Store in a cool, dry place.

CLEMENTINE MARMALADE RECIPE



Clementine Marmalade Recipe image

If you're enjoying the citrus season and find yourself overly blessed with clementines, this Clementine Marmalade Recipe is a great way to use them up!

Provided by Marie Porter

Categories     Breakfast     Condiment

Time 1h30m

Number Of Ingredients 4

2 lbs seedless Christmas oranges
2 lemons
6 cups water
4 lbs sugar

Steps:

  • Wash the oranges and lemons, discarding any stickers before doing so.
  • Slice the oranges thinly - about 1/8 inch. You can do this with a knife or a mandoline, or - as I did - cut the oranges in half, then put them through the food processor slicing disk.
  • Once sliced, cut each round into 4-5 pieces, place in a large pot.
  • Zest and juice the lemon. Add juices and zests to the pot, along with the water. Bring to a boil over high heat.
  • Once water comes to a hard boil, reduce heat and simmer for around 45 minutes, or until the orange rinds are very tender.
  • Add sugar, stir well to dissolve.
  • Turn the temperature back up, bring the mixture up to a boil.
  • Continue to boil, stirring constantly until it reaches between 220-224 F on a candy thermometer - about 15-20 minutes.
  • Ladle into hot, sterilized canning jars - have about 10 jam jars ready.
  • Use a clean, wet paper towel to wipe down the top of each jar.
  • Affix sterilized lids and rims, and process in a hot water bath for 10 minutes. (Add 5 minutes for altitudes above 1,000 feet; add 10 minutes for altitudes over 6,000 feet.)
  • Allow to cool overnight.
  • Check all lids for a proper seal: they should have sucked down into a vacuum seal as the jars cooled.
  • Store properly sealed jars for later use; refrigerate any that did not seal for use in the coming weeks.

Nutrition Facts : Calories 59 kcal, Carbohydrate 15 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

CLEMENTINE MARMALADE



Clementine Marmalade image

Make and share this Clementine Marmalade recipe from Food.com.

Provided by Debber

Categories     Oranges

Time 12h45m

Yield 5 one-pint jars, 16 serving(s)

Number Of Ingredients 4

16 clementines, whole
4 cups water
1 lemon, halved
7 cups sugar

Steps:

  • Scrub & rinse clementines, place in water in a large soup pot (NOT aluminum).
  • Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot.
  • Cover the pot and simmer for 2-3 hours until fruit is soft.
  • Remove pot from heat, cool overnight; discard bundle of lemon seeds, do not strain liquid.
  • Scoop fruit out of the liquid into a large bowl. Halve the clementines, scoop pulp and seeds (if any) into a strainer set over the pot that was used to boil the fruit. Save all peels. Rub pulp through strainer.
  • Add sugar and lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes.
  • Meanwhile, finely slice clementine peel then stir into boiling sugar-lemon syrup. Continue boiling until marmalade reaches setting point (220*F at sea level) then remove pot from heat, skim foam, and let pot sit for 10-15 minutes to distribute peel evenly.
  • Fill hot, sterilized jars; seal with two-part lids; process in boiling-water bath for 15 minutes (sea level).
  • Label jars; store in cool, dark place.
  • SUGGESTION: Use small decorative jars and make Gift Baskets (along with other kitchen preserves or mixes).

CLEMENTINE & COINTREAU MARMALADE



Clementine & Cointreau marmalade image

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

Provided by Good Food team

Time 1h25m

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

Number Of Ingredients 5

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

BEST CLEMENTINE MARMALADE



Best Clementine Marmalade image

I got this recipe off of Debber here at Food.com but I have clarified the directions and tweaked it slightly. I love this recipe and you will too, especially if you're like me and can never finish those Costco clementine flats! The cooking time does not include the 2-3 hours boiling the clementines nor the cooling period. I suggest you cook them 3 hours before going to bed and then letting them cool overnight.

Provided by Sweet Tortellini

Categories     Jellies

Time 40m

Yield 4-5 pint jars

Number Of Ingredients 4

16 seedless clementines, whole
9 cups water
1 lemon, halved
7 cups sugar

Steps:

  • Scrub & rinse clementines, place in enough water (about 5 cups) to cover in a large non-aluminum soup pot.
  • Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot.
  • Cover the pot and simmer for 2-3 hours until fruit is soft. Keep checking to make sure the water does not completely evaporate, add more if needed as the bottom will scorch and ruin the recipe.
  • Remove pot from heat, cool overnight; discard bundle of lemon seeds, strain liquid.
  • Halve the clementines, scoop pulp into a blender or food processor. Set aside peels.
  • In a blender or food processor, blend clementine pulp on medium-high for 40 seconds or until smooth.
  • Add sugar, blended pulp, remaining four cups of water and the reserved lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes.
  • Meanwhile, finely slice clementine peel then stir into boiling marmalade mixture. Continue boiling until marmalade reaches setting point (220°F at sea level) then remove pot from heat, skim foam, and let pot sit for 10-15 minutes to distribute peel evenly. SEE NOTES.
  • Fill hot, sterilized jars; seal tightly with two-part lids; process in boiling-water bath for 15 minutes (sea level). You should hear occasional popping as the filled jars cool and the lids invert.
  • Label jars; store in cool, dark place.
  • Note: Reaching the setting point may take some time, often 20min or more. To test the marmalade, put a drop on a plate and set in freezer until it's at room temperature (only a minute or so) and take it out, if it's jelly-like and not runny you've got it, this is especially helpful if you're not at sea level plus or minus 2,000ft.
  • Note Note: While boiling the marmalade mixture, use the longest spoon you have, stir very often but gently because you don't want hot sugary mix to burn you. Sugary mixtures retain heat longer and the burn can be quite intense.

Nutrition Facts : Calories 1497.8, Fat 0.5, Sodium 22.8, Carbohydrate 386.9, Fiber 5.4, Sugar 376.8, Protein 2.7

Tips:

  • Use a sharp knife to remove the zest from the clementines. This will help prevent the pith from getting into the marmalade.
  • If you don't have a candy thermometer, you can test the marmalade for doneness by dropping a small amount onto a cold plate. If it wrinkles when you push it with your finger, it is done.
  • Store the marmalade in a cool, dark place for up to 6 months. You can also freeze the marmalade for up to a year.
  • To make a sugar syrup, combine equal parts sugar and water in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until the sugar has dissolved.
  • If you are using a copper pot to make the marmalade, be sure to line it with a piece of parchment paper. This will prevent the copper from reacting with the fruit and causing the marmalade to turn a dark color.

Conclusion:

Clementine Cointreau Marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or pancakes. It can also be used as a glaze for chicken or fish, or as a filling for tarts and pies. With its bright citrus flavor and hint of Cointreau, this marmalade is sure to please everyone at your table.

Related Topics