Winter is the perfect time to make mandarin marmalade as beautiful in-season produce hits the shelves.
Don’t forget to check out our guide to sterilising jars first.
1.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.
2.Remove mandarins from liquid; reserve liquid. Coarsely chop mandarins, including rind; discard seeds. Return the chopped mandarin to reserved liquid.
3.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.
4.Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.