Mandarin Marmalade
This is a foolproof simple recipe for mandarin marmalade from the Australian Women's Weekly
Equipment
- 1 Saucepan it should be big enough to hold the mandarins and liquid easily
- 1 Bowl big enough to hold the mandarins and liquid easily
- 1 Knife
- 1 scooping spoon
- 1 Measuring jug
- 1 Set of scales
- 1 lemon juicer
- sterilised jars for the final product You can serialise them by putting them in a hot oven for 15 minutes
Ingredients
- 1 kg mandarins
- 1/4 cup lemon juice
- 1 litre water (equivalent to four cups)
- 5 cups white sugar - you may need less but it's good to have plenty
Instructions
- Combine the whole mandarins, juice and water in the saucepan. Bring to the boil. Reduce heat, simmer, covered about 45 minutes or until the fruit is soft
- Remove mandarins from liquid; reserve the liquid. Coarsely chop mandarins including rind; discard the seeds. Or slice the mandarins thinly. Return the chopped mandarins to the saucepan.
- Measure the fruit mixture, allow 1 cup of sugar for each cup of fruit mixture. Return the fruit mixture to the saucepan; stir till the sugar is dissolved. Bring back to the boil and boil uncovered for 30 minutes or until the mixture reaches jam density. Don't stir during this stage.
- Pour the jam into the sterilised jars; seal immediately.
Notes
