Mandarin Orange Marmalade Recipe

Ingredients

4-5 mandarin oranges
1 lemon
1 ⅓ cups water
2 cups sugar

Instructions

Step 1: Prepare the Citrus Fruits

Wash and Peel Oranges: Thoroughly wash the mandarin oranges and lemon. Peel the mandarin oranges, removing as much of the white pith as possible. Reserve the peels.
Slice and De-seed: Thinly slice the peeled mandarin oranges and remove any seeds. Do the same with the lemon.

Step 2: Prepare the Peels

Julienne Peels: Julienne (thinly slice) the reserved mandarin orange peels and lemon peel. This adds texture and extra citrus flavor to the marmalade.

Step 3: Cook the Marmalade

Combine Ingredients: In a large pot, combine the sliced mandarin oranges, lemon slices, julienned peels, and water. Bring to a boil over medium-high heat.
Simmer: Reduce the heat to low and let the mixture simmer for about 20 minutes, or until the citrus peels are tender.
Add Sugar: Gradually add the sugar, stirring constantly until it dissolves completely.
Cook Until Thickened: Increase the heat slightly and continue to cook the mixture, stirring frequently, until it thickens and reaches the desired consistency. This can take about 20-30 minutes. The marmalade should reach 220°F (104°C) on a candy thermometer or pass the gel test (see Cook Notes).

Step 4: Jar the Marmalade

Sterilize Jars: While the marmalade is cooking, sterilize your jars and lids by boiling them in water for 10 minutes.
Fill Jars: Carefully ladle the hot marmalade into the sterilized jars, leaving about 1/4 inch of headspace at the top.
Seal Jars: Wipe the rims of the jars with a clean, damp cloth and place the lids on top. Screw on the bands until fingertip-tight.
Process Jars: Process the filled jars in a boiling water bath for 10 minutes to ensure a proper seal.

Cook Notes and Variations

Gel Test: To check if the marmalade is set, place a small plate in the freezer. Spoon a small amount of the marmalade onto the plate and return it to the freezer for 1-2 minutes. Push the marmalade with your finger; if it wrinkles, it’s ready. If not, continue cooking and test again.
Flavor Variations: Add a cinnamon stick or a few cloves during cooking for a spiced variation. Remove them before jarring.
Low-Sugar Option: Use a low-sugar pectin and adjust the sugar to your taste.

Homemade Mandarin Orange Marmalade is a delightful way to enjoy the fresh, vibrant taste of mandarin oranges year-round. It’s perfect for spreading on toast, adding to yogurt, or using as a glaze for meats. Making your own marmalade is a rewarding process that results in a delicious, homemade preserve that’s far superior to store-bought versions.

Frequently Asked Questions (FAQs)

Q: Can I use other types of oranges for this recipe?

A: Yes, you can use other varieties of oranges, such as navel or Valencia, but the cooking time may vary slightly.

Q: How long does the marmalade last?

A: Properly sealed and processed jars of marmalade can last up to a year in a cool, dark place. Once opened, refrigerate and use within a month.

Q: Do I need to use a candy thermometer?

A: While a candy thermometer helps ensure accuracy, you can use the gel test method to check the set of your marmalade.

Q: Can I reduce the amount of sugar?

A: Reducing the sugar may affect the setting and preservation of the marmalade. Consider using a low-sugar pectin if you prefer a less sweet marmalade.

Q: What can I do if my marmalade doesn’t set?

A: If your marmalade doesn’t set, you can re-cook it. Bring it back to a boil and cook for a few more minutes, then perform the gel test again.

Enjoy creating and savoring this delightful Mandarin Orange Marmalade, and share a jar with loved ones to spread the citrusy joy!