Clementine Cointreau Marmalade Recipes

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

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

More about "clementine cointreau marmalade recipes"

THE EASIEST CLEMENTINE MARMALADE RECIPE - IN LOVE …
the-easiest-clementine-marmalade-recipe-in-love image
2020-11-24 This Clementine Marmalade Recipe will not create a mess in the kitchen and it will be ready before you can even believe it. And apart of having …
From inlovewiththemed.com
4.7/5 (3)
Total Time 1 hr
Category Recipes
Calories 7 per serving


ORANGE CLEMENTINE MARMALADE | CRAFTYBAKING
orange-clementine-marmalade-craftybaking image
Split the clementines in half, and remove as much of the lose membrane as you can. 5. Cut each half in half again. 6. Cut the peel into thin strips, then stack the strips and dice the peel. 7. Put the clementines and lemon juice in a large …
From craftybaking.com


12 CLEMENTINE RECIPES YOU MUST TRY | MARTHA STEWART
12-clementine-recipes-you-must-try-martha-stewart image
2017-02-01 Citrus, Pomegranate, and Honey with Toasted Coconut. Credit: Johnny Miller. View Recipe. Arrange juicy slices of clementines, grapefruits, and Cara Cara oranges on a platter, then top with jewel-like pomegranate seeds, …
From marthastewart.com


COINTREAU ORANGE MARMALADE RECIPE - LIFE'S BOUNTY
cointreau-orange-marmalade-recipe-lifes-bounty image
2017-05-26 Slice oranges finely. Cover with water and leave overnight. Put into large pot. Boil covered for about an hour. Measure fruit mixture, allow one cup of sugar to each cup of fruit mixture. Put fruit mixture and sugar in a preserving …
From lifesbounty.co.nz


CLEMENTINE MARMALADE & BISCUITS à LA ROOST - GREEN …
clementine-marmalade-biscuits-la-roost-green image
2011-01-13 Remove from heat and stir in vanilla seeds. Allow to cool before adding to clean jars for storage. Combine almond flour (2 1/2 cups), salt, rosemary and baking soda in a bowl. Mix together the oil, eggs and honey in a …
From greenkitchenstories.com


SMALL BATCH CLEMENTINE GINGER MARMALADE | THE MAKER …
small-batch-clementine-ginger-marmalade-the-maker image
2020-03-11 Small Batch Clementine Ginger Marmalade. I store mine in the fridge, but they can be stored in the freezer if you have the space, as long as they are in a freezer-safe container, and you leave at least an inch of space for the …
From themakermakes.com


CAPTCHA - DOMESTIC GOTHESS
captcha-domestic-gothess image
2017-01-09 We have noticed an unusual activity from your IP 207.46.13.102 and blocked access to this website.. Please confirm that you are not a robot
From domesticgothess.com


CLEMENTINE MARMALADE – 1840 FARM
clementine-marmalade-1840-farm image
2011-06-04 Wash clementines and place in the refrigerator for at least 30 minutes. Chilling the clementines will make it easier to slice them. Using mandoline, slice seven of the clementines on the 1/8″ setting. Remove any …
From 1840farm.com


CLEMENTINE MARMALADE - BELL' ALIMENTO
clementine-marmalade-bell-alimento image
2014-10-08 Slather it on a bagel, over a piece of toast with mascarpone (y’all should know by now that I’m a fan of toast, mascarpone and jellies, jams and/or marmalades together). Or spread it between layers of cakes or as a topping …
From bellalimento.com


CLEMENTINE MARMALADE - THE CHARMED KITCHEN
2022-04-22 Place the prepared fruits and peels in a large saucepan with the water. Bring to a boil, then simmer 5-10 minutes. Cool and place in the fridge overnight. You want this mixture to sit 12-18 hours. The next day place the fruit and water mixture in a pot and bring to a boil. Simmer until the peel get tender.
From thecharmedkitchen.com


MAPLE-VANILLA CLEMENTINE MARMALADE | MAPLE FROM CANADA
Ingredients. 10 clementines, seeds removed with skin on and stalk removed; 1 cup orange juice; 2 cups maple syrup (Golden); 2 vanilla pods, sliced in half; Method. Make a few incisions on each clementine. Place in large saucepan and cover with water. …
From maplefromcanada.ca


CLEMENTINE MARMALADE WITH COINTREAU | A JAR OF
Clementine Marmalade with Cointreau £ 3.25. Categories: Christmas, Sweet Stuff. A sweeter marmalade than Seville, Clementine marmalade makes a lovely, rich breakfast treat. Lovely on toast in the morning, or smothered over English muffins for supper. The Cointreau adds a roundness of flavour to this marmalade. Quantity . Add to cart. You may also like… Five Fruit …
From ajar-of.co.uk


CLEMENTINE & COINTREAU MARMALADE | MARMALADE RECIPE, BBC GOOD …
Sep 29, 2019 - Give your marmalade a boozy twang by adding a dash of Cointreau. Plus see how to vary the taste with ginger and passion fruit. From BBC Good Food.
From pinterest.ca


MANDARIN MARMALADE - A FAMILY FEAST®
2018-08-18 Wash the mandarin oranges and lemons very well in warm water. Cut the mandarin oranges and lemons in half and squeeze out all of the juices in a bowl. Place any seeds in a small bowl with about ½ a cup of the water (you will be soaking the seeds overnight to release their natural pectins). Place the peels in another bowl.
From afamilyfeast.com


COINTREAU SPIKED TANGELO MARMALADE - SEASONAL SUNDAY LUNCH
2013-08-07 1 ½ kilo sugar. 1 ½ tsp Cointreau or other orange liquor. Instructions. Add the fruit, water and cloves to a large pan and simmer over low heat for 1 ½ hours. Add the sugar and stir until it dissolves. Bring to a fast boil for 12-15 minutes – stirring a few times to prevent peel from sticking to the bottom of the pan and burning.
From seasonalsundaylunch.com


CLEMENTINE MARMELADE FROM JOSéE DI STASIO | IGA RECIPE
Chop the clementine segments, save the juice, and remove the seeds. Combine the citrus juice, flesh, and peel, the lemon juice, sugar, and ginger in a large saucepan. Bring to a boil over medium-high and then reduce heat and simmer, stirring regularly, until …
From iga.net


CAKEBOLE ORCHARD’S CLEMENTINE, RASPBERRY & COINTREAU MARMALADE
This delicious marmalade combines delicious flavours for an incredible flavour hit. Sweet, fresh and zingy, the cointreau and raspberry are the perfect addition to the sweet clementine, making this an incredible summer marmalade. Ideal on ice …
From dalemain.com


CLEMENTINE & COINTREAU MARMALADE - BBC GOOD FOOD …
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.
From bbcgoodfoodme.com


CLEMENTINE COINTREAU CURD | RECIPES | EDIBLE ASHEVILLE
Place the egg bowl on top of the pan to form a double boiler, and add the sugar, butter, Cointreau, juice, and zest. Whisk gently until the sugar dissolves and the butter melts. Stir the mixture with a wooden spoon until it thickens and coats the …
From edibleasheville.com


SMALL BATCH INSTANT POT CLEMENTINE MARMALADE RECIPE
Jan 3, 2019 - Learn how to use your Instant Pot to make this delicious, tangy clementine marmalade recipe. It's prefect for those who do small batch preserving. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up ...
From pinterest.ca


HAND-CUT CLEMENTINE & COINTREAU MARMALADE | RADNOR PRESERVES
Just a drop of this bitter-sweet orange liqueur transforms this Marmalade into something rather sensational – a perfect treat. The judges at the World Marmalade Festival 2014 and 2012 thought so too! Ingredients: Sugar, clementines (45%), lemons, filtered water, Cointreau (0.5%). 240g Gluten free and suitable for vegetarians & vegans.
From radnorpreserves.com


CLEMENTINE COINTREAU MINCEMEAT - COCONUT MERCHANT
Whether you’re a real home-maker or just a food-lover, it’s a widely accepted fact that nothing quite shouts Christmas as much as the smell of freshly baked mince pies being, mmm! Our mouths are watering just thinking about it! Cue Vicki(@freefromfairy), combining Clementines and Cointreau for an absolute delight. These may be gluten, dairy, egg, nut, soya, and sugar free, …
From coconut-merchant.com


CLEMENTINE-VANILLA BEAN MARMALADE | SOUTHERN LIVING
Heat 6 half-pint glass jars in simmering water until ready to use. Do not boil. Wash lids in warm, soapy water, and set bands aside. Step 3. Uncover clementine mixture; bring to a simmer over medium. Stir in ginger and salt. Cook, stirring occasionally, until citrus rinds are very soft, about 30 minutes. Step 4.
From southernliving.com


RADNOR CLEMENTINE & COINTREAU MARMALADE | DISCOVER DELICIOUS
Clementine perfectly married with Cointreau. Just a drop of this bitter-sweet orange liqueur transforms this Marmalade into something rather sensational – a perfect treat. The judges at the World Marmalade Festival 2014 and 2012 thought so too!
From discoverdelicious.wales


CLEMENTINE VANILLA MARMALADE - SEASONS AND SUPPERS
2010-12-07 Slice 7 of the whole, un-peeled clementines as thinly as possible from side to side. Add to a saucepan and cover with cold water. Bring to a boil over high heat then reduce heat to low and simmer for about 10 minutes. Drain water. Again, cover slices with cold water, bring to a boil and simmer for another 10 minutes.
From seasonsandsuppers.ca


CLEMENTINE AND BAY MARMALADE RECIPE | DELICIOUS. MAGAZINE
Put in the pan with the juice and add the bay leaves. Finely slice the peel of 6-8 clementines (it will be visible in the finished marmalade, so take the time to slice it neatly). Add to the pan with 1 litre cold water. Put a small plate in the freezer. Bring the pan to the boil over a high heat. Reduce to a simmer and cook for 45 minutes or ...
From deliciousmagazine.co.uk


CLEMENTINE MARMALADE - MARMALADE RECIPE - COUNTRY LIVING
2016-01-10 Remove the bag of pips and bits and squeeze the liquid out of it back into the pan. Discard the contents of the bag. Add the sugar to the pan, plus the reserved juice and lemon juice. Bring slowly to the boil, stirring until the sugar has dissolved completely. Raise the heat and boil hard until setting point is reached, usually about 10 minutes.
From countryliving.com


25 EASY CLEMENTINE RECIPES - INSANELY GOOD
2022-06-03 3. Clementine Jam. One of the best ways to avoid letting clementines go to waste is turning them into jam. This no-pectin jam doesn’t require much. All you’ll need is some sugar, lemon juice, and clementines of course. I also recommend a food processor and high-speed blender along with super clean jars. 4.
From insanelygoodrecipes.com


CLEMENTINE MARMALADE RECIPE – CLEMENTINE JAM RECIPE - EATWELL101
2011-10-31 Cook for 20 minutes. Remove the cinnamon sticks. To check for doneness of marmalade, place the value of a teaspoon on a plate. If it freezes, it is cooked. Mix marmalade to obtain a smooth mixture. Pour the hot jam into jars with lids. Close and return the pots, cover down. After 15 minutes, place the pots on the right side.
From eatwell101.com


CLEMENTINE COINTREAU-RUM BABA | CALLEBAUT
Dissolve the fresh yeast in warm milk and pour on the mixing tank. Mix the flour to make a Paste, then add salt and sugar. Add the eggs little by little until a smooth and elastic homogeneous dough is obtained.
From callebaut.com


ORANGE MARMALADE RECIPE | LEITE'S CULINARIA
2020-01-11 Remove and discard any seeds. Combine the fruit and 4 cups water in a medium nonreactive saucepan with a lid. Bring to a simmer over low heat, then remove the pan from the heat and cover. Let the mixture sit at room temperature for 24 hours.
From leitesculinaria.com


CLEMENTINE RECIPES - BBC FOOD
Instead cut away their pith and peel and slice or segment into sweet or savoury salads. adding lime juice, chicory and pomegranate seeds to the latter. Use …
From bbc.co.uk


COINTREAU-GLAZED CRANBERRY CLEMENTINE TEA CAKE - THE BOJON …
2012-12-25 Gently fold in the cranberries. Scrape the batter into the prepared pan and smooth the top. Bake the cake until a tester inserted into the center comes out clean, or with a few moist crumbs attached, 1 1/4 - 1 1/2 hours. Let the cake cool for 10 or 15 minutes, then remove it from the pan, and peel away the parchment.
From bojongourmet.com


Related Search