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?
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 jam into hot sterilised jars; seal immediately. Label and date jars when cold.
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