Sticky and bittersweet, marmalade on toast is a time tested, old-fashioned breakfast... and we love it! With sweet imperial mandarins in abundance, now's the time to give this recipe a try.
Imperial Mandarin Marmalade
- 2 kg mandarins
- 6 cups white sugar (granulated)
- 6 cups water
- 3 tablespoons lemon juice
- Group the mandarins into two equal quantities. Peel the first group, slice the skins thinly, and set aside. Peel the second batch and discard the skins.
- Remove as much of the pith from the peeled mandarin, setting them aside, then cut the mandarins horizontally in half. Remove the seeds and set aside along with the pith.
- Use a clean and thin cloth (handkerchief will do) as a pouch and wrap the seeds and pith tightly.
- Place a large pot with 6 cups of water over medium heat and add the mandarins, sliced skins, sugar, lemon juice, and the pouch containing pith and seeds. Constantly stir until sugar is dissolved.
- Increase heat to high and bring to the boil. Reduce heat back to medium and simmer for about 50-60 minutes, uncovered. Occasionally stir until setting point reached. See tip below.
- If it passes the test, remove from heat and stand for 10 minutes. Take the pouch out and discard the seeds and the pith. Pour into hot sterilised jars and seal when jars become cool enough to hold.
(TIP: Do the wrinkle test to find out if your marmalade is ready. Have a small plate in the freezer while you are cooking the marmalade. To test, place a small amount on the plate and return the plate to the freezer for 1 minute. If it wrinkles when you push it with your finger, it is done.)
This recipe will make for about 1 L mandarin marmalade. Can be enjoyed with toast as pictured or as home-made gifts to families and friends.