This mandarin orange marmalade is made from leftover oranges.
After our overseas guests leave, so as not to waste these oranges, I adapted the recipe from Cheah’s blog, No-Frills Recipes with a little adjustment.
I must say, this is a time consuming job that took me about two hours (because I wanted to use up all the oranges) peeling, cutting, and removing the membranes from the oranges – and only managed to get five bottles! 
The mandarin orange marmalade still tastes a little bit bitter as the bitterness comes from the orange peel. Anyway, the feedback that I received was not bad indeed.
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How to Make Mandarin Marmalade
- Total Time: 105 minutes
- Yield: Makes about 8 cups 1x
Description
Homemade mandarin marmalade, bursting with citrus flavor. A simple recipe for a delicious, homemade treat.
Ingredients
- 4 lbs (2 kg) Mandarin oranges
- 2 lbs (800 g) caster sugar
- 5 1/2 cups (1375 ml) water
- 4 tbsp fresh lemon juice
- peels from 2 mandarin oranges
Instructions
- Wash and scrub the oranges well. Peel the oranges and remove the piths; carefully cut the peels of 2 oranges into thin strips.
- Soak the peels with a pinch of salt in hot water for 10 minutes and drain well.
- Cut the orange segments in half crosswise, break out the segments, and remove the seeds with a skewer.
- Wrap the seeds in a muslin cloth.
- Put the orange segments, water, lemon juice, sugar, peels, and the bag of seeds into a large pot.
- Once boiling, reduce heat to medium-low and let it bubble for about an hour, uncovered, stirring occasionally until the liquid is reduced by half and reaches the gel point.
- Ladle the hot jam into the sterilized jars, leaving about ½ inch gap from the top, and twist the lids while the jam is still hot.
- Invert the jars to cool before placing them in the refrigerator for at least 2 weeks.
Notes
- For a smoother marmalade, blend the cooked marmalade with an immersion blender before potting.
- If mandarins are hard to find, substitute oranges or a mix of oranges and grapefruits.
- Ensure jars and lids are sterilized before filling to prevent mold growth. Process jars in a boiling water bath for optimal preservation if canning for long-term storage.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Simmering
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 25
- Sodium: 1
- Carbohydrates: 25
- Fiber: 1
Frequently Asked Questions
How can I reduce the bitterness of the mandarin orange marmalade?
To reduce bitterness, try using less of the orange peel or adding more sugar during the cooking process, as this can help balance the flavors.
What do I do with the membranes and seeds from the mandarins?
Make sure to remove the membranes and seeds before cooking, as they can add unwanted texture and bitterness to the marmalade.
Can I use other types of oranges instead of mandarins for this marmalade?
Yes, you can use other citrus fruits like navel oranges, but keep in mind that the flavor and bitterness may vary based on the type of orange used.
Marmalade is supposed to have a bitter taste, at least a little, if it’s any good in my opinion! That’s what makes it marmalade: the bitter and the sweet.
Can you please give English measurements for the ingredients instead of Metric Thanks
Thanks for idea
I have made mandarin, lemon and ginger marmalade, usin small cut slices of peel. I cooked it with sugar, two cups of water and lemon juice. Stirring all the time until less water in pan. It set very quickly. It did not have smooth consistency, but this was what friend wanted. I tried it, and was pleasantly surprised at nice flavour. I have never made marmalade before. I have made jam to my iwn recipe, which was readily eaten. Carry on the goid work.