Steve’s Mandarin Marmalade
Sweet and tangy marmalade made with mandys! Add more spices for a grown-up preserve that suits cheeses.
Wash and place whole mandarins in a pot with lemon juice, barely cover with water and bring to the boil.
Boil for 15 – 20 mins until skin is soft and breaking apart.
Strain off mandarins, keeping the liquid.
Allow mandarins to cool and (laboriously) remove seeds, returning skins and pulp to the pot with the liquid.
Blitz with a hand-held stick mixer or blender, leaving some chunks is okay.
Measure the weight of the mixture. Add the exact weight of white sugar to the mixture (don’t skimp or try to cut down, it won’t work!) Add pectin.
Return all to boil and stir constantly until the sugar is dissolved (5 mins) then leave on a high simmer for 15 mins (it should lightly foam when stirred).
The mix should now slide off a cold spoon in a lump or ripple when dragged across a cold plate.
Pour into hot boiled and sterile jars with pop tops, leaving 10% head space.
5 or 6 Mandarins (400 – 500g)
Sugar (have 1 kg ready)
Juice from 2 or 3 lemons (100 - 150ml)