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Here are the ingridients that are required to produce a heavenly My clementine disaster marmalade:
- You need 450 grams of clementines (reserve some or the rind and pips if any).
- Provide 850 ml of water.
- Get 700 grams of sugar warmed.
- Prepare of Fresh lemon juice.
- Provide 1 tbsp of licqueur.
Done with the ingridients? Here are the steps on cooking My clementine disaster marmalade:
- 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 sterilised glass jars add a spoonful of your favourite spirit..
Give your marmalade a boozy twang by adding a dash of Cointreau. Plus see how to vary the taste with ginger and passion fruit. The clementine marmalade is lovely, especially with the earthy touch of saffron, but you can serve these with whatever jam you like." To make the marmalade, peel the fruit and finely slice the peel. My Darling Clementine continues to be a solid movie where the Western acquires a curious perspective of the ordinary. This fruity conserve is best served atop hot buttered toast or crumpets.
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