Skip to content
Jams and Preserves

Mandarin Marmalade

Mandarin Marmalade is a fragrant winter preserve to serve at breakfast, to fill desserts or alongside cheeses.
Recipe Mandarin Marmalade
  • Difficulty Easy
  • Preparation 30 minutes
  • Cooking 45 minutes
  • Servings for 3 jars

Mandarin Marmalade is a really simple homemade preserve that lets you capture the aromas and flavors of this fruit, typical of winter and linked above all to the Christmas holidays.

Making Homemade Marmalade is the best and most wholesome way to enjoy seasonal fruit for as long as possible, adding to breakfast or using it to fill simple desserts for an afternoon snack, such as the Jam Roll or the Sweet Puff Pastry Pinwheels.

Thanks to the citrusy flavor of the fruit, this Mandarin Preserve is also perfect alongside a good cheese board, especially aged cheeses, because the essential oils in the mandarin peel soften their bold notes.

That’s right, for this Mandarin Marmalade Recipe we’ll also use the peel, which is first blanched in boiling water to lose its slightly bitter aftertaste while keeping all its aromatic notes and fragrance.

The last addition to our recipe: lemon juice, which tempers the overall sweetness of the preserve. But if you like, you can also flavor your Mandarin Marmalade with spices with a Christmassy flavor: that way it will make a perfect holiday gift.

If, like us, you love fragrant Citrus Marmalades, we suggest you also try the recipe for Orange Marmalade and the recipe for Lemon Marmalade: a boost of vitamin C, packed with flavor.

Now get your fruit ready and turn on the stove: let’s make this creamy, flavorful Mandarin Marmalade together.

Ingredients for 3 jars

Copy Ingredients List
Open in App

Method

  1. To make the Mandarin Marmalade, first wash and peel the mandarins. Put the peels in a pot, cover them with water and bring to a boil. Let them cook for 1 minute, then drain them and repeat the process a second time. This removes the slightly bitter aftertaste from the peels.
  2. Now turn to the mandarin segments: cut into them and remove the seeds, then transfer them to a pot together with the cooked peels. Blend everything with an immersion blender until you get the texture you want (smooth or chunkier).
  3. At this point, add the sugar and lemon juice and turn on the heat. Cook the mixture over low heat for about 45 minutes and, once it’s ready, transfer it into the Sterilized Jars.
  4. Close the jars with new lids and turn them upside down on a kitchen towel to help create a natural vacuum seal.
  5. When they are completely cool, make sure the lid no longer makes the classic “click-clack” sound when pressed in the center, which confirms the seal, and store your jars of Mandarin Marmalade in the pantry. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can flavor the Mandarin Marmalade with various spices such as cinnamon, cloves or a Vanilla Bean. And if the marmalade won’t be eaten by children, you can also add a splash of liqueur.

Tips

To tell whether your Mandarin Marmalade is ready, do the cold plate test: put a small plate in the freezer for about ten minutes, then pour a teaspoon of marmalade into the center and tilt the plate. If the marmalade sets quickly as it cools, it’s ready; if it is still runny, it needs more cooking.

Storage

Vacuum-sealed Mandarin Marmalade keeps in the pantry for up to 3 months after making it. Once opened, store it in the fridge and eat it within 3-4 days.

Comments