This mandarin marmalade is spiced with cinnamon and has a unique, bittersweet flavor! The hint of brandy adds a balance to the sweet and tangy fruit. It’s great on toast for breakfast or over Greek yogurt!
I love making jams and marmalades when the fruit is in season! That way I have different jams and marmalades all throughout the year!
My neighbors gave me a huge bag of mandarin oranges from their organic citrus farm in Sparta, which is in the Peloponnese. Sparta is well-known for its citrus fruit, so I couldn’t wait to make this marmalade!
TOP TIPS BEFORE MAKING MANDARIN MARMALADE
- I have to be upfront with you – this is not a very quick recipe and it tends to be a bit messy, BUT, believe me, it’s easy and totally worth it!
- This recipe uses the peels from all the mandarin oranges because my family loves peels in every spoonful! However, if you prefer a less bitter marmalde, feel free to use half the amount of peels or even less. You can also slice the peels however you like - thick or thin strips or even tiny pieces. You could also omit the peels altogether.
- Like all my jams and marmalades, this recipe does not use commercial pectin. I always avoid it because you need a lot of sugar when using pectin, sometimes up to 80% more! So I avoid commercial pectin like the plague!
WHAT YOU NEED TO MAKE MANDARIN MARMALADE WITHOUT PECTIN
INGREDIENTS
This marmalade is made with only 5 ingredients, each with its own purpose and importance.
Mandarins: I used seedless mandarins for this recipe, but you could use tangerines or clementines.
Sugar: I always use regular, granulated sugar because it dissolves easily. You could use dark brown sugar as long as you don’t mind the marmalade turning dark in color.
Cinnamon Sticks: They really give an amazing mild flavor.
Lemon Juice: It has lots of pectin, which is needed to thicken the marmalade naturally.
Brandy or Cognac: This pairs well with citrus fruit and cinnamon! I really love the combination!
2 small plates: I always put 2 small plates in the refrigerator when I start making the marmalade. They are needed to test if the marmalade has set.
HOW TO MAKE MANDARIN MARMALADE
STEP 1: PREP THE MANDARINS AND LEMON JUICE
Juice 2 lemons and set aside. Wash the mandarins well and pat dry. Juice half of them and set the juice aside. Put the peels in a heavy pot. Peel the remaining mandarins, discard the pith, and put all the peels in the pot if you like a lot of peels in the marmalade, otherwise discard them. Chop the fruit into small pieces, removing any seeds. If you don’t like chunky pieces of fruit in the marmalade, you can put the fruit in a food processor and pulse until smooth.
STEP 2: PREP THE PEELS TO REMOVE THE BITTERNESS
Cover the peels in the pot with water. Boil for about 15 minutes and then drain the water. Stack a few peels one on top of the other, and cut into strips or small pieces, as thick as you like. Put them back into the pot.
STEP 3: MAKE THE MARMALADE (OR PREP IT FOR THE NEXT DAY)
Add the fruit, the lemon juice and mandarin juice to the pot with the peels. Weigh this mixture and add the same amount of sugar (for example, if the fruit mixture weighs 1 kilo (2.2 pounds), add 1 kilo (2.2 pounds) of sugar). Add the cinnamon sticks.
(Note: At this point, if you’re pressed for time, you could cover the pot now, put it in the refrigerator overnight, and continue making the marmalade the next day.)
Put the pot on medium heat and stir until the sugar has dissolved completely. Then turn up the heat to high and bring to a rapid boil, uncovered. Remove any foam from the top. Stir often to prevent the fruit from sticking to the bottom of the pot.
STEP 4: TEST THE MARMALADE AND SEAL
After about 30 minutes, take the pot off the heat to test if the marmalade has set. The mixture will have reduced and become thick. Spoon some of the mixture onto a cold plate and put it back into the refrigerator for about 1-2 minutes. Then take it back out and push the mixture with the back of a teaspoon. If it crinkles while you’re pushing, the marmalade is set. Let it cool for about 10 minutes and then stir in the cognac/brandy. Pour into sterilized jars, leaving about 1 cm (½ inch) headspace. Clean the rim of the jars with damp paper towels and seal.
For a simple method of testing the marmalade, check out the photo tutorial in this post . It's what I use to test all my jams and marmalades.
TIPS FOR SUCCESS
- For a less bitter marmalade, use half the amount of peels.
- Always use sterilized jars and utensils.
- Make sure the sugar is completely dissolved before bringing everything to a rolling boil.
- While you’re testing the marmalade to see if it has set, take the pot off the heat or you might overcook it and make it too thick and dry.
- Allow about ½ an inch (1 cm) headspace when filling the jars.
I spoon some of the cooked, thickened marmalade on a cold plate and put it in the refrigerator for 1-2 minutes. Then I take it out of the fridge and use the back of the spoon to push it to see if it crinkles. If you see crinkles and wrinkles, it's ready!
This marmalade will last in the refrigerator for up to about 2 months. I always keep it in a clean, sterilized jar.
WHAT TO DO IF YOU OVERCOOK THE MARMALADE
If your marmalade is too stiff and hard, you may have overcooked it. Don't throw it away! Here's what you can do to salvage it!
Reheat it with some water to thin it out. Add about ¼ cup water for every 8 ounces (about 230 g) of marmalade and stir it constantly over very low heat so as not to burn it. Then increase to medium heat and bring it to a full boil, stirring continuously for about 5 minutes. Then pour into sterilized jars.
Keep in mind that by adding water, it may not gel again, but at least it will still be spreadable and delicious!
I hope you enjoy this mandarin marmalade!
~Voula
Let me know how this mandarin marmalade turns out for you in the comments! I would love to hear from you!
MORE JAM & FRUIT RECIPES!
Mandarin Marmalade (Without Pectin + Tips)
Ingredients
- 2 kilos (4.4 lbs) mandarin oranges/tangerines/clementines
- about 2 kilos (4.4 lbs) sugar (depending on the weight of the fruit mixture)
- 2 lemons
- 2 cinnamon sticks
- 2 tablespoons brandy or cognac (optional)
Instructions
- Put 2 small plates in the refrigerator (they'll be needed to test if the marmalade has set).
PREP THE MANDARINS AND LEMON JUICE
- Juice 2 lemons and set aside.
- Wash the mandarins well and pat dry. Juice half of them and set the juice aside.
- Put the peels in a heavy pot. NOTE: If you prefer a less bitter marmalade, use half the amount of peels.
- Peel the remaining mandarins, discard the pith, and put all the peels in the pot (if using).
- Chop the fruit into small pieces, removing any seeds. If you don’t like chunky pieces of fruit in the marmalade, you can put the fruit in a food processor and pulse until smooth.
PREP THE PEELS TO REMOVE THE BITTERNESS
- Cover the peels in the pot with water. Boil for about 15 minutes and then drain the water.
- Stack a few peels one on top of the other, and cut into strips, as thin or thick as you like. Put them back into the pot.
MAKE THE MARMALADE (OR PREP IT FOR THE NEXT DAY)
- Add the fruit, the lemon juice and mandarin juice to the pot with the peels.
- Weigh this mixture and add the same amount of sugar (for example, if the fruit mixture weighs 1 kilo (2.2 pounds), add 1 kilo (2.2 pounds) of sugar).
- Add the cinnamon sticks.
(NOTE: At this point, if you're pressed for time, you could cover the pot now, put it in the refrigerator overnight, and continue making the marmalade the next day.)
- Put the pot on medium heat and stir until the sugar has dissolved completely. Then turn up the heat to high and bring to a rapid boil, uncovered.
- Remove any foam from the top. Stir often to prevent the fruit from sticking to the bottom of the pot.
TEST THE MARMALADE AND SEAL
- After about 30 minutes, take the pot off the heat to test if the marmalade has set. The mixture will have reduced and become thick. Spoon some of the mixture onto a cold plate and put it back into the refrigerator for about 1-2 minutes.
- Then take it back out and push the mixture with the back of a teaspoon. If it crinkles while you’re pushing, the marmalade is set.
- Let it cool for about 10 minutes and then stir in the brandy or cognac.
- Pour into sterilized jars, leaving about 1 cm (½ inch) headspace. Clean the rim of the jars with damp paper towels and seal.
- Enjoy!
Chezi
Hello Voula, and everyone reading. the recipe was a success after several previous marmalade failures. i managed to reach a very good consistency!.
I used some generic mandarins (not of the best quality).
I followed the recipe almost to letter, but also scraped off the white pith after boiling the peels twice. then i had no brandy so i used rum and a tiny bit of rose water. the falvor is great!.
However in my opinion there were too many peels that kind of got in the way of a perfect marmalade, the flavor was a little too bitter (but still good), and texture a bit rough and peely :).i recon if i used half the peels or even less it would be better.
thanks for a good recipe!
Voula
Hello, Chezi! I'm so happy you liked the recipe! You're right about the peels - some people like more or less in their jam. It's definitely a matter of preference and I will make a note of it in the post! Your feedback will be very helpful for others! Thanks so much!
Cheryl
Hi Voula
I take it that this jam cannot be stored in a cool, dry cupboard for any period of time and should be cooled and stored in the fridge for up to 2 months. Short life jam!
I normally make heaps of jam and store in the pantry for up to 2 year’s then use within 3 months.
I am in Western Australia and we have very hot summers.
Cheers
Cheryl
Voula
Hi, Cheryl! You can definitely store the jam in a cool, dry cupboard, as long as home canning techniques are done correctly and safely. We have very hot summers in Athens, Greece, too! That's why I use this excellent guide to home canning to ensure I do it safely! 🙂
Cheryl
Thank you for such a quick response. Windy, cold and wet today - off to pick my mandarins.
Cheers, Cheryl
Voula
Great! Let me know how the jam turns out! 😀