| Prep: 20 mins | Cook: 1 hour 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 267 | 0g | 0g | 68g |
| sugars | fibre | protein | salt |
| 65g | 6g | 2g | 0.01g |
On chilly Midwestern mornings, nothing warms me up quite like a spoonful of homemade Mandarine Marmalade laying beautifully atop a hot buttered scone or piled high on a fresh slice of toast. A vibrant taste of sun-soaked mandarines turned into a sweet, delectable spread never fails to remind me of my strong connection back to the fields of Nebraska.
Memories and Mandarines
My love for this recipe stems from a deeper place. Each spoonful I make feels like a personal salute to the countryside where I was born, and where the sweetest and juiciest mandarines seemed to always be in abundant supply. However, the joy of this Mandarine Marmalade is not solely rooted in nostalgia. It also carries a wonderful balance of taste and nutritional benefits.
Choosing to add mandarines to your diet can contribute significantly to your overall health. They are known to be packed with potent antioxidants and vitamins, especially vitamin C, which strengthens the immune system and promotes healthy skin. Not to forget the optional kick of ginger highlighted in our ingredient list, a renowned superfood that has a multitude of health benefits, including anti-inflammatory and antioxidant effects.
Sweet Versatility
Additionally, I appreciate the versatility of this marmalade. While it stands perfectly on its own, smeared on a morning toast or incorporated into a dessert like a Victoria sponge cake, it also pairs surprisingly well in savory dishes. How about a glossy drizzle on grilled chicken or added as a secret ingredient to sweet and sour stir-fry sauces? Its uses are only limited by your culinary imagination.
So whether you’re looking for a healthier alternative to store-bought jams, nurturing an affinity for home cooking and canning, or you’re simply captivated by the taste of sweet, juicy mandarines, the fact remains the same: this recipe deserves a place in your kitchen, and the result will surely evoke a sense of home and comfort synonymous to Nebraska’s heartland style.
What You’ll Need
- 2 1/2 pounds of mandarines
- 1 1/2 cups of sugar
- 1/4 cup of lemon juice
- 2 cups of water
- 1 tablespoon of grated ginger (optional)
Method
Step One
Start by thoroughly washing the mandarines. Remove the peels and set them aside. Then, separate the mandarines into segments, remove the seeds and the white pith as they could make the marmalade bitter.
Step Two
Roughly chop the saved peels into narrow strips. Take a saucepan, add the peel strips and cover them with water. Bring to a boil and cook for about 15 minutes or until the peels are soft.
Step Three
Drain the boiled peels and return them to the saucepan. Add mandarine segments, sugar, lemon juice and 2 cups of water. If you wish, you can add a tablespoon of grated ginger for an extra tang.
Step Four
Stir the mixture until the sugar dissolves completely. Then, bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, for 1.5 – 2 hours or until the marmalade has slightly thickened and the peels are tender.
Step Five
Pour the hot marmalade into sterilized jars, leaving a quarter inch at the top for expansion. Seal the jars while still hot.
Step Six
Allow the jars to cool at room temperature. The marmalade will thicken as it cools. Store in a cool, dark place for up to one year. Refrigerate after opening.
Now, your homemade Mandarine Marmalade is ready to be enjoyed!
