This bitter and boozy marmalade recipe is the perfect way to use the waste pulp from your Clementine Martini and/or Clementine & Clove Chaplin (and any leftover orange dust from the Martini garnish).
As well as your pulp, you’ll just need water, caster sugar and some London Dry Gin.
Method
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Weigh the total amount of leftover pulp you have.
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Put the pulp in a pan and add double the weight in water (for example, if you had 100g of pulp, add 200ml water)
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Bring the pulp and water to the boil then reduce to a simmer.
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To the mix, add the same weight of sugar as there was fruit pulp (as per above example 100g pulp = 100 g sugar).
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Simmer on a low heat for an hour or two, stirring occasionally until it becomes thick.
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Once thickened, take off the heat and add a splash of gin. You don’t want too much, but it’s to your taste. (If following the guide quantities above, about 20ml gin would do it.)
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Decant your marmalade into a sterilised jar and leave to cool.
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Enjoy on a piece of hot buttered toast - or it makes the perfect homemade gift!
Created for 58 and CO by Jade Rose as a part of our Autumn/Winter Cocktail Collection.
