I’ve got extra dozen of Mandarin Oranges from new year.. If this is also your problem.. come and lets turn it into a Marmalade. It is so yummy.. I love it. Just make sure you have enough jars for storage. Enjoy!
Update 1/11/2021: After 3 days.. the very slight bitterness of the peel upon biting was gone. The sugar absorbed all that was left on the peel. So hang on, just let it sit a few more days before serving it. 🙂 Let it sit and soak longer before serving it. Super yummy!
Yield: 1.1 liter
- 11 pcs medium mandarin oranges
- 1kg refined sugar
- 300 ml water
- Wash the skins of the oranges well. Peel off the skin and transfer the flesh into a bowl.
- Fill a medium pot with tap water just enough to cover the orange zest. Bring the water to a boil, and pour it away, draining the orange zest with a colander. Repeat this process three times. This is to remove the bitterness that the zest contains.
- Once the peel is soft, it’s easier to remove the pith with a small knife. I used just half of the total orange peel, I’m impatient. You may use all the peel to get the maximum yield. Discard the pith and and chop the peel (free style). It will easily break apart from boiling so the shape won’t really matter. Do a taste test of the peel before you add it to make sure the peel will not add bitterness to your marmalade
- Chop up the flesh of the mandarin oranges by group in the center and remove the seeds by squeezing it out. Make sure there are no hidden seeds in the flesh.
- In a medium pot, add 1 bowl of orange peel, flesh of the oranges, sugar and water. Bring to a rapid boil under medium heat, stirring occasionally.
- Turn it down to a medium-low heat and continue to cook the jam until it thickens and gels. It took me about an about 45mins to an hour.
- Pour your hot jam into hot sterilised glass or mason jars and seal while still hot. Store the jams in a cool, dry place. Refrigerate once opened.