This is a lovely marmalade where the sweetness of the clementines is tempered by the sharpness of the Limoncello
Recipe posted by LittleAlex
CLEMENTINE &LIMONCELLO MARMALADE
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Ingredients
Switch to Cup Measures- 1 kilogram clementines
- 750 grams granulated sugar
- 250 ml limoncello
Method
- Peel the clementines and coarsely chop the fruit, discarding any seeds as you go. Thinly slice the peel into matchstick strips. Put the fruit and peel in a large pan with 1/2 litre of water and leave overnight. This step reduces the subsequent simmering time, but if you prefer you can omit it.
- When ready, bring the clementines to simmering point and simmer for 1-2 hours until the peel is tender. To test the peel, remove a piece from the pan, let it cool, then rub it between your fingers; if it breaks easily and rubs away, it is ready. Stir in the sugar. Add the Limoncello. When the sugar has dissolved, increase the heat as high as possible and boil rapidly, stirring frequently with a wooden spoon, until set.
- The time varies from around 10 to 25 or 30 minutes. To test for setting, put a plate in the fridge. Drop a tablespoon of the marmalade onto the cold plate and let it cool for a minute. Tip the plate or push the marmalade with your finger; if the surface wrinkles slightly, it is ready. Pour into sterilized jars.
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This is a really brilliant recipe. I didn't actually add the limoncello, as I don't have any. However, the clementines on their own produce a marmalade with amazing citrus depth, as light bitterness, which I love, and a lingering sweetness. Have been eating this on toast every day since I made it.
Posted by Kahryn on 13th Dec 2012 at 10.15