Description
Homemade mandarin marmalade, bursting with citrus flavor. A simple recipe for a delicious, homemade treat.
Ingredients
Units
Scale
- 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