mandarin marmalade with peel
A marmalade made in winter with a strong and intense flavor much appreciated by citrus lovers. Last year I made mandarin marmalade without peel because the peel was treated, but this year I was gifted with untreated organic mandarins, so I wanted to try the version with peels. The flavor is definitely much more intense in this version because it’s well known that the peel of citrus fruits is used to flavor many desserts. Obviously, the amount of sugar also changes because these organic mandarins were much less sweet compared to the ones I bought, so I had to almost double the amount! If your mandarins are sweeter, you can comfortably reduce the amount of sugar based on the level of sweetness, adjust accordingly.
If you like citrus jams, also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2/3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter
Ingredients for mandarin (tangerine) marmalade with peel:
- 2.2 lbs mandarins (Untreated)
- 2.25 cups sugar
- 2 tsp baking soda
Steps
The preparation of mandarin marmalade with peel is very simple, watch the video HERE.
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First, we need to thoroughly wash the mandarins by applying a bit of baking soda and scrubbing the peel well with a brush or rough sponge. Boil them for about twenty minutes in clean water, then drain and let them cool slightly. Cut them into pieces and remove the seeds if needed.
Add the sugar and cook on the stove for about 40 minutes, stirring occasionally. Blend with an immersion blender.
Once the desired consistency is reached, immediately pour it into sterilized jars, seal the lids tightly, and turn them upside down to create a vacuum seal. If you want to store it for a longer time, boil the jars again for about 20 minutes.
Enjoy your meal!
