Mandarin marmalade
Winter is the perfect time to make mandarin marmalade as beautiful in-season produce hits the shelves.
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 mandarin marmalade into hot sterilised jars; seal immediately. Label and date jars when cold.
Mandarin marmalade tips
Choosing mandarins
Mandarins should be brightly coloured and glossy. While some varieties are naturally loose-skinned, avoid any that are puffy or have soft spots.
Storing mandarins
Mandarins will keep in good condition in a bowl at room temperature for up to a week, but keep an eye on them. To store for longer, keep mandarins in the refrigerator for up to 2 weeks.
Storing your mandarin marmalade
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