“My first time every making something like this and it came out incredible!”
This recipe yields a bright and flavorful mandarin orange marmalade, perfect for spreading on toast, scones, or using as a glaze. The combination of mandarin oranges and lemon provides a balanced sweet and tart flavor.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Mandarin Oranges | 4-5 |
| Lemon | 1 |
| Water | 1 1/3 cups |
| Sugar | 2 cups |
Instructions:
- Prepare the Citrus Peels: Peel the mandarin oranges and lemon, reserving the peels and setting aside the fruit.
- Remove Pith and Slice: Using a small spoon, scrape off the white pith from the inside of the peels. Then, slice the peels into very thin segments, about 1 inch or shorter.
- Boil the Peels: Add the sliced peels and water to a small saucepan. Bring to a rolling boil.
- Simmer the Peels: Reduce the heat to a simmer and continue cooking for 20 minutes, until the peels are tender.
- Dice the Fruit: While the peels are simmering, finely dice the peeled mandarin oranges and lemon, removing any seeds.
- Add Fruit and Sugar: Stir the sugar and diced fruit into the saucepan with the cooked peels. Increase the heat to medium-high.
- Boil the Marmalade: Boil the mixture for 10-14 minutes, or until it thickens. The marmalade will continue to thicken as it cools.
- Cool and Store: Transfer the hot marmalade to jars or containers of your choice. Allow it to cool completely.
- Mature and Enjoy: For best flavor, let the marmalade mature for 1-2 weeks before consuming. Alternatively, freeze for later use.
