My parents have a Mandarin tree that is abundant with fruit and we have been given loads of sweet mandarins. For some reason, I am the only person in my family who eats mandarins. I don’t want to waste the fruit so made up a batch of Mandarin Marmalade so I can enjoy the taste of mandarins throughout the year.
1 kg (2.2 lbs) mandarins
750 g ( 1.65 lbs) sugar
3 cups water
juice of one lemon
(makes 4 cups marmalade)
1. Peel mandarins, remove the pith and set aside. Cut the peel of half the mandarins into thin strips.
2. Chop the mandarin segments and remove the seeds.
3. Using a square of muslin, wrap the seeds and pith, and tie with baking twine.(the seeds and pith have a high pectin content and will help marmalade to gel).
4. Place mandarin, peel strips, sugar, lemon juice, water, and bundle of seeds into a large saucepan. Stir constantly over medium heat until sugar is dissolved.
5. Bring the mixture to the boil, then reduce the heat and let it simmer for 1-2 hours until marmalade gels. Test the jam for gel point by putting a little on a chilled saucer. If you can run your finger though a pool of jam without it running back together, it is ready.
When marmalade is ready, discard seed bundle and pour hot marmalade into hot sterilised jars.
Delicious on hot buttered toast!