Mandarin marmalade

Make the most of juicy in season produce.

  • 1 hr 15 mins cooking
  • Makes 4 cups
  • Print
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.
Looking for more preserve recipes or more mandarin recipes?


  • 1 kilogram (2 pounds) mandarins
  • 1/4 cup (60ml) lemon juice
  • 1 litre (4 cups) water
  • 5 cups (1.1kg) white (granulated) sugar, approximately


  • 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.

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