Make use of the bucketloads of fruit during citrus season with this easy marmalade recipe. It makes a wonderful gift, and is as delicious on toast as it is as a glaze for roast chicken or pork.
- 1kg mandarins
- 500g lemons
- 1 - 1.5kg sugar
How to Make It
- Wash fruit well in warm water.
- Just cover fruit with water in a large pot. Bring to the boil, then simmer until the skins are so soft they break apart when you poke them.
- Allow to cool. Overnight is good, otherwise allow a few hours.
- Pull out lemons, then put mandarins in a blender or food processor and chop coarsely. A stick blender works here too.
- Measure the fruit/liquid mixture to your pot. Heat to almost boiling.
- Add 3/4 as much sugar, and stir continuously until it’s dissolved.
- Bring to a rolling boil and keep there until it reaches a ‘set’. You can test this by putting a small blob onto a cold plate. If it gels then it is ready, if it says liquid it needs some more time.
- Pour into hot sterilised jars and seal while hot.
Store in a cool dark cupboard, then in the fridge once you’ve opened the jar.
- This recipe can be made with cumquat replacing the mandarins if you like.
- Adding lemon is important to help this marmalade set, as mandarins don’t have a huge amount of pectin or acid in them. Lemons contain high levels of citric acid, which can help reach a set. There’s also lots of pectin in lemon skin, pith and seeds, which is why we add them too.
- You can add the lemons to the marmalade if you want, but you might want to remove any seeds and scrape off some of the pith from the skins first, as it can turn your preserve bitter.
- It can still be tricky to reach a firm set with mandarin marmalade, so you may like to have some pectin on hand to add if it looks like your batch is struggling to gel enough. You can buy powdered or liquid pectin either on its own or in a mixture called Jam Sugar.
Recipe credit: The Urban Nanna