Mandarin marmalade, full of the irresistible charm of this wonderful citrus fruit, has earned a special place among my favorite marmalades. Make it, put nature's bounty in a jar, and let the unique aroma and refreshing flavor of mandarin accompany your tastes all year long...
DIFFICULTY LEVEL
Medium
Medium
BOILING TIME
Total: Arpox. 40 min
Total: Arpox. 40 min
QUANTITY
A big jar
A big jar
Ingredients
- 2 kg mandarins, without peel and seeds
- Peels from 5 - 6 mandarins
- 1 kg sugar
- Juice of 1 large lemon
How to
- Cut the mandarin peels into thin strips.
- Put them in a pot of water, boil for 5 min, drain and repeat the process one more time.
- Place the peeled mandarins in a wide, low - sided pot.
- Close the seeds of the mandarins in a tulle and pour them into the pot with the mandarins.
- Add the sugar and boil over medium heat for 15 min, removing the foam and stirring occasionally.
- Remove from the heat, remove the tulle with the seeds and when the jam is lukewarm, blend it.
- Put the pot of jam back over medium heat and add the mandarin peels.
- Boil for another 15-20 min or until the jam thickens.
- Add the lemon juice just before the last boil.
- Canning: Pour immediately into hot sterile jars, turn upside down and store in a cool, dark, dry place when cool. Once opened, store in the refrigerator. Without canning: Transfer to sterile jars and store in the refrigerator when cool.
Note from Greek jar:
Homemade jams and marmalades do not contain preservatives and they should ideally be consumed within a year or even earlier for the best quality and safety.
If you find mandarins from Chios island, go for them! They taste great and have an unforgettable aroma!!!
