Mandarin Marmalade (Without Pectin + Tips)
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!
Servings 2 kilos (4.4 lbs)
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). Keep the peels as intact as possible when boiling, and gently scrape off any remaining pith before chopping.
- 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!
Notes
The marmalade will thicken a bit as it cools.
It can be stored in the refrigerator for up to about 2 months 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!
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
© Pastry Wishes
