A Campari Marmalade

by Thyme Recipes 1 Dec 15

Toasted sourdough, a good quality unsalted butter and Thyme's Campari Marmalade makes for a very special way to start your day over the Christmas period; sweet clementines, fragrant with campari and the kick of bitters and so very easy to make.



  1. Wash the clementines well, place in a pan followed by 1 of the lemons, add 1500ml cold water, and cover with greaseproof paper and a lid.
  2. Gently simmer until they are very soft. Soft enough to pierce with a skewer without any resistance. Leave covered and allow to cool.
  3. Remove the fruit, and place in a bowl. Cut the clementines in half and finely slice. Return to the water, followed by the lemon, finely sliced, pips reserved.
  4. Squeeze the juice from the remaining lemon, strain and add to the pan, reserving flesh and pips combined with the pips from the cooked lemon to be placed and tied in muslin.
  5. Measure the liquid and pulp into a preserving pan. Add 900g of sugar to every litre of liquid/ pulp.
  6. Gently heat to dissolve the sugar, add the muslin and 2 tsp of citric acid, and cook to setting point.
  7. Stir in a knob of butter to disperse the foam. Allow to cool for 5 minutes before adding the Campari and orange bitters.
  8. Jar immediately.