Day 27: Mandarin Marmalade

Mandarin Marmalade

Day Twenty-Seven (16.06.2012)
Processing: Hot Water Bath Canner 10mins
Yield: 4 x half-pints (2 cups)

There are several recipes available in books and online for mandarin marmalade - for most recipes I found I would have to soak them overnight then cook the marmalade the next day. This one is much quicker! A small-batch was perfect, one pound of the mandarins I was given by my sister from her tree was enough to make four half-pints of delicious, sweet yet tarty marmalade. Yum!
simmer marmalades first
drain and cool
To begin the marmalade, wash the mandarins and remove the stems and any blemishes on the skins. Place them in your jam-making stock pot with the water and lemon juice. Cover and bring to a boil then simmer for 45 minutes - they will become very soft. Pull the mandarins out of the water with a slotted spoon (so the liquid stays in the pot), rest your colander over the pot so any excess juice drips back into the pot. Leave them to cool enough to handle.
add 1 cup sugar per 1 cup of fruit
simmer until set
Slice the mandarin in circles (2-3 circles per mandarin), removing seeds and retaining juice. Chop skin and flesh into 1/4 inch (0.5cm) pieces. Place back in pot with retained liquid. Measure the amount of fruit mixture, adding 1 cup of sugar per 1 cup of fruit. Bring pot (uncovered) to a boil, then simmer for 20-30 minutes or until it reaches setting point. Halfway through the simmer, prepare your jars by sterilising the jars in boiling water and the rings/seals in simmering water. Place a saucer in the freezer, adding a teaspoon of marmalade to the cold saucer to check set has occurred (will wrinkle after 30 seconds on the plate). If not, check after another 5 minutes. Once set has occurred, ladle hot marmalade into hot sterilised half-pint jars to 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct (if low add extra marmalade) then wipe rims, apply seals and twist bands on to fingertip-tight. Process in hot water bath canner for 10 minutes. Turn off the heat and remove jars after 5 more minutes to a teatowel-covered bench to rest overnight. The next day remove bands, label and store in a cool, dark place for up to 12 months. I made 4 x half-pints using this recipe.

1 pound (500g) mandarins
2 tablespoons (30ml) bottled lemon juice
2 cups (500ml) water
2 1/2 - 3 cups white sugar (I ended up with 3 cups of fruit mixture, so used 3 cups of sugar)

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
Copyright © 2024 Megan Radaich. All rights reserved.
Permission for sharing links from this website is given for non-commercial use only.  
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer