Mandarin Peel Preserve.
Traditional and Bimby recipe. No added sugars or sweeteners.
It’s an excellent food that accompanies us in all breakfasts, snacks, and dessert preparations like croissants and pies.
You can use mandarins, clementines, or mandarin oranges, which must be strictly organic.
This way, we’ll make a load of vitamin C that will help us fight winter ailments, and also a different way to have these fruits on hand even when they’re out of season.
Easy to make and economical, we’ll make the most of the fruit. We’ll use only 2 ingredients, the fruit and pectin, which is a natural preservative extracted from apples.
We’ll soak the mandarins for 24 hours in plenty of water, changing it several times, and then proceed with the recipe.
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- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 3 jars of 10.6 oz
- Cooking methods: Slow fire
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 177.58 (Kcal)
- Carbohydrates 44.64 (g) of which sugars 35.27 (g)
- Proteins 2.70 (g)
- Fat 1.03 (g) of which saturated 0.13 (g)of which unsaturated 0.42 (g)
- Fibers 6.18 (g)
- Sodium 6.67 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 2.2 lbs mandarins (organic or clementines or mandarin oranges)
- 1 packet pectin (3:1)
Mandarin Peel Preserve
Tools
what we need to make
- 1 Knife
- 1 Bowl
- 1 Pot or the Bimby
- 3 Jars with screw cap 10.6 oz
Steps
Mandarin Peel Preserve
Jar sanitization
Place the jars and lids in a large pot, completely covering them with water. Bring to a boil over medium heat and let boil for 30 minutes.
At the end, turn off the heat and leave them warm by closing the pot with the lid. Carefully remove the jars and lids with tongs and dry them completely with a clean cotton cloth.
Wash the mandarins well, and with the tip of a skewer, pierce all over the surface of the fruit’s peel, this will allow the alcohol and essential oils contained in it to escape, removing the bitterness.
After piercing all the mandarins, transfer them to a large pot full of water, and let them soak for 24 hours, changing the water every 8 hours.
After the time has passed,
cut the fruits in half, removing the central white part and seeds, then cut each half into 2 parts to obtain 4 pieces for each fruit.
Transfer the mandarin pieces into a pot and, using an immersion blender, blend the mixture.
Add the packet of pectin, and place on low heat.
If you don’t want to use pectin, you can add 10.6 oz of apples, which contain pectin.
Stir often and from the moment it boils, cook for about 25 minutes.
Put the chopped mandarins in the bowl with the 3:1 pectin.
Close with the measuring cup and blend turbo 2 seconds twice, if you prefer a creamier preserve you can blend further.
Stir with the spatula, place the basket on the lid and cook 25 min at 212°F counterclockwise speed 1.
This preserve will appear thicker than others due to the peels.
When the preserve is cooked, transfer it into the previously sterilized jars, close the lids, and turn them upside down to create a vacuum seal.
Here is the Mandarin Peel Preserve ready, with an inimitable aroma and flavor
Storage and Warnings
Mandarin Peel Preserve
Storage:
label the jars with the name and date of preparation before storing them in the pantry.
The jam keeps for several months in a cool, dry place away from light.
Warnings:
before using the jam, check that the lid still has the central part pressed down; if not, it’s advisable not to consume it.
Once opened, consume the contents within 15-20 days and keep it closed in the refrigerator.
Variations: to give a different flavor to the preserve, you can add a pinch of cinnamon or ground cloves along with the fruit; I added orange blossom flowers.
