Mandarin Orange Marmalade



Peel oranges. Cut peel into fine or coarse julienned strips ... your preference. The amount of peel also depends on whether you'd like more or less of it. I used about 2 cups of cut peel.
Place cut peel into a large pot and add the 2 cups of water. (If you're using more peel, add enough water to cover the contents of the pot)
Boil peel until slightly translucent, about 5 minutes.
Measure out the liquid that's left and replace with the same amount of fresh water. (I do this to lessen the bitterness, You can always omit this step if you like your marmalade more bitter).
While the peel is boiling, pick out as much of the white pith and the stringy stuff ... ok, ok, proper word .... the membranes. And also remove the seeds.
Place fruit and lemon juice in a food processor and puree til an almost smooth consistency.
Add this mixture together with peel and water into a large stainless steel pot and bring to a boil.
Add sugar. Stir often until consistency thickens and a candy thermometer reaches 220˚F (104˚C), that's the gelling stage.
Fill into sterilized jars and seal with their lids and allow the jars to sit in a hot water bath for 10 mins. Remove and let cool at room temperature until you hear the "pop" of the button on the lid or when you notice the button has gone down. That means it's sealed properly and those jars will keep on the shelves unrefrigerated for months. Those that don't seal properly can be kept in the fridge.


There is a different kind of citrus taste that isn't as sharp and tangy as regular orange marmalade, and the color .....oh my! ... Sunshine in a bottle!


10 servings


Wednesday, February 16, 2011 - 7:19am


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