Honestly, there is not much that is more joyful than the scent of mandarins!
- 1 kg of mandarins
- 30 ml fresh lemon juice
- 30ml of fresh lime juice
- 1 litre of water
- Allow for 1 kg of white sugar (see method)
- Place washed, whole mandarins in a heavy saucepan with the lemon juice and water and bring to the boil. Simmer, uncovered for approximately 45 minutes or until the mandarins are soft.
- Remove the mandarins from the liquid and reserve the liquid. Coarsely chop the mandarins, including the rind, sizing the pieces to your own satisfaction. This can be quite rustic, with large pieces if you like it that way. Discard the seeds, then return the fruit and rind back to the liquid in the pot.
- Measure your fruit and liquid mixture. For each cup of fruit/liquid mixture, measure out 1 cup of sugar, then minus one cup. (That is, if you have 5.5 cups of fruit/liquid mixture, add 4.5 cups of sugar.) Return the fruit/liquid mixture to the saucepan and add the sugar.
- Bring the mixture to the boil and continue to let it boil uncovered and without stirring for approximately half an hour, or until you deem the jam is set.
- Pour your hot marmalade into your hot, sterilised jars and seal immediately.