Clementine and Campari Marmalade

A fresh marmalade recipe using the full clementine, from pulp to rind, to spice up your larder this festive season.

Photography by Kirstie Young.

YIELD ROUGHLY 3 JARS


INGREDIENTS 

8 Clementines [with peel on] (approx 650g)

2 tsp citric acid

Caster sugar

Knob of butter

50ml Campari

1. Wash the clementines well, place in a pan, add 1500ml cold water, and cover with a disc of greaseproof paper and a lid.
   

2. Gently simmer until they are very soft (soft enough to pierce with a skewer without any resistance… roughly 20 minutes. Leave covered and allow to cool.
   

3. Remove the fruit from the water and place it in a bowl. Cut the clementines in half, scoop out the pulp and finely slice the rind. Return the rind and pulp to the water and tie the pips in some muslin.
   

4. Measure the liquid and pulp into a preserving pan. Add 900g of sugar to every litre of liquid.
   

5. Gently heat to dissolve the sugar, add the secured muslin and 2 teaspoons of citric acid, and cook to the setting point (roughly 10-15 minutes). To test whether it’s done, put half a teaspoon full onto a plate and into the fridge for a minute – run your finger over it and if there’s a skin, then it’s ready.
   

6. Stir in a knob of butter to disperse the foam. Allow it to cool for 5 minutes before adding the Campari. Stir well and put immediately into sterilised jars.