Recipe Cointreau Orange Marmalade

Marmelade d'oranges au Cointreau
Preparation time:
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Number of persons: 4-6
  • 1.2 kg oranges, flesh only, no seeds or membranes
  • Orange peel
  • 1 kg jam sugar (with pectin) or 1.2 kg of fine caster sugar
  • 50 ml Cointreau

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  1. Peel oranges and remove the pith. Chop roughly and remove any seeds or membrane. Check to ensure you have 1.2 kg, as required. 
  2. Wash the skins thoroughly and slice some into strips.
  3. Put the oranges, sugar and peel into a preserving pan. Stir and bring to the boil. Once it reaches a rolling boil, cook over a high heat, stirring constantly, for approximately 7 minutes if using jam sugar or 15-20 minutes if using regular sugar.
  4. Once cooked, add the Cointreau and stir in.
  5. Check the set by pouring a few drops onto a cold plate and tilting the plate. The jam should flow slowly.
  6. Skim to remove scum, if necessary. 
  7. Immediately pour jam into Le Parfait Jam Jars. Seal tightly and turn the jars upside down.

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