Friday, 28 July 2017


“Some fragrance lingers on the hands of those that give gifts of roses.” – Chinese Proverb.

We picked some ripe, juicy mandarins for the tree yesterday and as well as gorging ourselves on the tangy, fragrant, luscious fresh fruit we decided to make some mandarin marmalade. This is a delicious marmalade that makes morning toast zing with flavour. Friends that we’ve given jars to as presents always remark that it has a unique aroma and taste, and it is a pity that it is not available commercially for sale. Indeed, I wonder why...

Mandarin Marmalade

800g mandarins, whole and cleaned
Water, to cover mandarins in the saucepan
600g caster sugar

A squeeze of lemon juice 

Ensure mandarins are free from blemishes and also if any stalks are present, remove them. Wash and lightly brush peel clean. Simmer whole mandarins in a saucepan of boiling water for 45 minutes. Drain, quarter, remove any tough fibres and de-seed. Chop up into small pieces. You may use a food processor if you desire a finer textured marmalade.
Return chopped mandarins to saucepan and add the sugar. Cook, stirring, over low heat until the sugar dissolves. Simmer, stirring, for 35 minutes, squeezing some lemon juice into the marmalade just as you are finishing the cooking.
To test if set, place a saucer in the freezer for 5 minutes. Spoon marmalade onto a saucer. Wait for 1 minute and if marmalade wrinkles when touched, it’s set.

This post is part of the Food Friday meme.

1 comment:

  1. You are a genius! My husband makes squillions of marmalade bottles every year, but never with mandarins (so far). We have plenty of oranges, lemons and grapefruits in our own backyard, so perhaps he never thought about the citrus fruit with the extra zing.