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Ingredients
- 450 grams clementines (reserve some or the rind and pips if any)
- 850 ml water
- 700 grams sugar warmed
- 1 fresh lemon juice
- 1 tbsp licqueour
Method
- Slice fruit very thinly.
- Chop part of the rind finely and put the rest with pips in muslin bag.
- Leave everything to soak in the water over night.
- Simmer until everything soft.
- For about 1hour or 1 1/2 hours
- Add warmed sugar and lemon juice bring to a boil to the marmalade setting point.
- Helps having sugar thermometer but you can check with a drop of the mixture in a cold plate.
- If it creases when pushed it's ready.
- Just before potting in esterilised glass jars add a spoonful of your favourite spirit.
