Mandarin Orange Marmalade
There is a different kind of citrus taste that isn't as sharp and tangy as regular orange marmalade, and the color .....oh my! ... Sunshine in a bottle!
Total Steps
9
Ingredients
4
Tools Needed
11
Ingredients
- 7-8 mandarin oranges (medium sized)
- 1 large lemon
- 3 cup coarse granulated sugar
- 2 cup water
Instructions
Step 1
<a href="/RSDQ7YW8">Peel </a>oranges. <a href="/XZBDDD5G">Cut </a><a href="/RSDQ7YW8">peel </a>into fine or coarse <a href="/HPQHLG3Y">julienned </a>strips ... your preference. The amount of<a href="/RSDQ7YW8"> peel</a> also depends on whether you'd like more or less of it. I used about 2 cups of<a href="/XZBDDD5G"> cut</a><a href="/RSDQ7YW8"> peel</a>.
Step 2
Place <a href="/XZBDDD5G">cut </a><a href="/RSDQ7YW8">peel </a>into a large pot and add the 2 cups of water. (If you're using more <a href="/RSDQ7YW8">peel,</a> add enough water to cover the contents of the pot)
Step 3
Boil <a href="/RSDQ7YW8">peel </a>until slightly translucent, about 5 minutes.
Step 4
<a href="/PPPKH5Q4">Measure </a>out the liquid that's left and replace with the same amount of fresh water. (I do this to lessen the bitterness, You <a href="/TPWNYF5L">can </a>always omit this step if you like your marmalade more bitter).
Step 5
While the <a href="/RSDQ7YW8">peel </a>is <a href="/W7VKDJHH">boiling,</a> pick out as much of the white pith and the stringy <a href="/XSQB5XPJ">stuff </a>... ok, ok, proper word .... the membranes. And also remove th<a href="/FYFCQVPR">e seed</a>s.
Step 6
Place fruit and lemon <a href="/QDWRNXYW">juice </a>in a food processor and <a href="/HGX4TB7D">puree </a>til an almost smooth consistency.
Step 7
Add this mixture together with <a href="/RSDQ7YW8">peel </a>and water into a large stainless steel pot and bring to a boil.
Step 8
Add sugar. <a href="/DRM2WPZ4">Stir </a>often until consistency <a href="/LXP6HLBF">thickens </a>and a candy thermometer reaches 220˚F (104˚C), that's the gelling stage.
Step 9
Fill into <a href="/3LXT3C6R">sterilized </a>jars and <a href="/K4VJ7RZ7">seal </a>with their lids and allow the jars to sit in a hot <a href="/Y8FLVD37">water bath </a>for 10 mins. Remove and let <a href="/GZFHJC5K">cool </a>at room temperature until you hear the "pop" of the button on the lid or when you notice the button has gone down. That means it's <a href="/K4VJ7RZ7">sealed </a>properly and those jars will keep on the shelves unrefrigerated for months. Those that don't <a href="/K4VJ7RZ7">seal </a>properly <a href="/TPWNYF5L">can </a>be kept in the fridge.