Homemade Mandarin Orange Marmalade
Easy Mandarin Orange Marmalade Recipe Using Seasonal Fruit
I purchased a box of fresh seasonal mandarin oranges, but some started to spoil. To avoid waste, I decided to make a delicious marmalade from the fresh segments. Mandarin oranges, with their appealing sweet and sour flavor, are packed with nutrients and are considered beneficial for dieting. I’m planning to use this marmalade for sandwiches, and I’m so glad I made it! The taste is truly delightful.
Ingredients- Prepared mandarin oranges (peeled, seeded) 1340g
- Sugar 1 + 1/2 cups
- Soju 1/2 cup
Cooking Instructions
Step 1
First, inspect your mandarin oranges. While many might be perfectly ripe, if you find any that are starting to spoil, carefully peel them and prepare the flesh. The peels can be dried and used to make a warming tea in winter. Don’t discard the white pith between the peel and the flesh either, as it’s rich in nutrients. After preparing about 20 oranges, I ended up with approximately 1340g of fruit. Accurate measurement is key to achieving the right jam consistency and flavor.
Step 2
Place the prepared mandarin orange segments into a blender or use a hand blender to process them until smooth. At this stage, you already have a wonderful mandarin orange juice! It’s a delicious treat on its own, with a delightful sweetness that balances the natural tartness, far surpassing store-bought juices.
Step 3
Transfer the pureed mandarin oranges into a jam pot or a heavy-bottomed saucepan. Add the sugar (1 + 1/2 cups) and stir well to ensure it’s evenly distributed and combined with the fruit puree. Sugar plays a crucial role in drawing out moisture from the fruit and helping the marmalade set.
Step 4
Now, add the soju (1/2 cup) to the pot. The soju acts as a natural preservative; its alcohol content will evaporate during cooking, so it won’t affect the taste but will help keep your marmalade fresh for longer. Once everything is mixed, turn the heat to high and begin to boil the mixture.
Step 5
As the mixture starts to boil vigorously, reduce the heat to medium. It’s essential to stir the marmalade continuously with a spatula or wooden spoon from this point onwards to prevent it from sticking to the bottom of the pot and scorching. Patience is key here!
Step 6
During the simmering process, foam may rise to the surface. Skim off this foam using a spoon or ladle. Removing the foam results in a clearer, more refined marmalade with a cleaner flavor.
Step 7
While the marmalade is simmering and reducing over medium heat, prepare your jars. Sterilize clean glass jars by boiling them in water, then ensure they are completely dry. Any residual moisture can lead to premature spoilage of the marmalade, so thorough drying is vital.
Step 8
Simmer the marmalade for about 20 minutes, or until it reaches your desired consistency. Once done, turn off the heat. Allow the marmalade to cool slightly before carefully transferring it into the sterilized, dry jars. Store in the refrigerator and enjoy spreading this delightful homemade marmalade on toast or crackers for a delicious snack!
