This delicious clementine and limoncello marmalade is a simple and quick way to brighten your breakfast table! With its sweet and tangy flavor, it’s perfect for spreading on toast or pancakes. You can easily adapt the recipe using common ingredients, and the addition of limoncello gives it a delightful twist!
Ingredients Needed:
- 1 kg (2.2 lbs) clementines
- 750 g (3.3 cups) granulated sugar
- 250 ml (1 cup) limoncello
- 500 ml (2 cups) water
How To Make Clementine Marmalade?
- Prepare the Fruit: Peel the clementines and coarsely chop the fruit, discarding any seeds. Thinly slice the peel into matchstick strips. Place the fruit and peel in a large pan with 500 ml (2 cups) of water. Leave overnight to soak (this step reduces simmering time but can be omitted if preferred).
- Cook the Marmalade: The next day, bring the clementines to a simmer and cook for 1-2 hours until the peel is tender. To check, take a piece of peel out, cool it slightly, and rub it between your fingers; if it breaks easily, it’s ready.
- Add Sugar and Limoncello: Stir in the 750 g (3.3 cups) of sugar and add the 250 ml (1 cup) of limoncello. Stir until the sugar dissolves.
- Boil Rapidly: Increase the heat and boil rapidly, stirring frequently with a wooden spoon. This should take about 10-30 minutes.
- Test for Setting: To check if it’s set, place a plate in the fridge. Drop a tablespoon of marmalade onto the cold plate. After a minute, tip the plate; if the surface wrinkles, it’s ready.
- Jar the Marmalade: Pour the hot marmalade into sterilized jars.
Recipe Tips:
- Soak the Fruit Overnight: Let the clementines soak in water overnight to make the peel softer and shorten the cooking time. This helps with better flavor and texture.
- Check Peel Early: After about an hour of simmering, check if the peel is soft enough. It should break easily when you rub it but not be too mushy.
- Stir While Boiling: Stir the marmalade often while boiling to stop it from burning or sticking to the pan. This helps it cook evenly.
- Test with a Cold Plate: Use a cold plate from the fridge to test if the marmalade is ready. This way, you can see if it’s thick enough before putting it in jars.
- Sterilize Your Jars: Make sure your jars are cleaned and sterilized well. This keeps the marmalade fresh and stops mold from growing.
How To Store Leftovers?
First, let the leftover clementine and limoncello marmalade cool until it reaches room temperature. Once cooled, transfer it to sterilized jars and seal them tightly. Store the jars in the fridge, where the marmalade will last for up to 1 month.
Nutrition Facts:
- Calories: 52 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 1mg
- Potassium: 30mg
- Total Carbohydrate: 13g
- Dietary Fiber: 0g
- Sugars: 12g
- Protein: 0g
Try More Nigella Lawson Recipes:
Nigella Clementine Marmalade Recipe
Description
This delicious clementine and limoncello marmalade is a simple and quick way to brighten your breakfast table! With its sweet and tangy flavor, it’s perfect for spreading on toast or pancakes. You can easily adapt the recipe using common ingredients, and the addition of limoncello gives it a delightful twist!
Ingredients
Instructions
- Prepare the Fruit: Peel the clementines and coarsely chop the fruit, discarding any seeds. Thinly slice the peel into matchstick strips. Place the fruit and peel in a large pan with 500 ml (2 cups) of water. Leave overnight to soak (this step reduces simmering time but can be omitted if preferred).
- Cook the Marmalade: The next day, bring the clementines to a simmer and cook for 1-2 hours until the peel is tender. To check, take a piece of peel out, cool it slightly, and rub it between your fingers; if it breaks easily, it’s ready.
- Add Sugar and Limoncello: Stir in the 750 g (3.3 cups) of sugar and add the 250 ml (1 cup) of limoncello. Stir until the sugar dissolves.
- Boil Rapidly: Increase the heat and boil rapidly, stirring frequently with a wooden spoon. This should take about 10-30 minutes.
- Test for Setting: To check if it’s set, place a plate in the fridge. Drop a tablespoon of marmalade onto the cold plate. After a minute, tip the plate; if the surface wrinkles, it’s ready.
- Jar the Marmalade: Pour the hot marmalade into sterilized jars.
Notes
- Soak the Fruit Overnight: Let the clementines soak in water overnight to make the peel softer and shorten the cooking time. This helps with better flavor and texture.
- Check Peel Early: After about an hour of simmering, check if the peel is soft enough. It should break easily when you rub it but not be too mushy.
- Stir While Boiling: Stir the marmalade often while boiling to stop it from burning or sticking to the pan. This helps it cook evenly.
- Test with a Cold Plate: Use a cold plate from the fridge to test if the marmalade is ready. This way, you can see if it’s thick enough before putting it in jars.
- Sterilize Your Jars: Make sure your jars are cleaned and sterilized well. This keeps the marmalade fresh and stops mold from growing.
Nigella Clementine Marmalade