Winter is the perfect time to make mandarin marmalade as beautiful in-season produce hits the shelves.
Before making your marmalade marmalade, remember to check out our guide to sterilising jars.
Looking for more preserve recipes or more mandarin recipes?
Ingredients
Method
Combine whole mandarins, juice and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 45 minutes or until fruit is soft.
Remove mandarins from liquid; reserve liquid. Coarsely chop mandarins, including rind; discard seeds. Return the chopped mandarin to reserved liquid.
Measure fruit mixture, allow 1 cup sugar for each cup of fruit mixture. Return fruit mixture and sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 30 minutes or until jam jells when tested.
Pour hot mandarin marmalade into hot sterilised jars; seal immediately. Label and date jars when cold.
Mandarin marmalade tips
Choosing mandarins
Mandarins should be brightly coloured and glossy. While some varieties are naturally loose-skinned, avoid any that are puffy or have soft spots.
Storing mandarins
Mandarins will keep in good condition in a bowl at room temperature for up to a week, but keep an eye on them. To store for longer, keep mandarins in the refrigerator for up to 2 weeks.
Storing your mandarin marmalade
In addition to how to sterilise jars, this Test Kitchen article covers the best way to store preserves safely.
