Ingredients for Small Batch Mandarin Orange Or Clementine Marmalade
- Mandarin Oranges
- Lemon
- 1 cup water
- Granulated Sugar
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How to Make Small Batch Mandarin Orange Or Clementine Marmalade
- Remove the zest (colored part only) from 1 lemon using a zester or vegetable peeler. Finely slice the zest using scissors or a sharp knife.
- Combine the lemon zest and 1 cup of water in a small, non-reactive saucepan. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Remove the zest from the saucepan. Remove the white pith and seeds from the lemon. Discard pith and seeds.
- Finely chop 1 cup of mandarin orange segments and 1 cup of clementine segments. You can use a food processor or a sharp knife.
- Add the chopped citrus pulp to the saucepan with the lemon zest cooking liquid. Return to a boil, reduce heat, cover, and simmer for 20 minutes.
- Add 1 ½ cups of granulated sugar to the mixture. Return to a boil and boil rapidly, uncovered, stirring frequently, until the mixture reaches setting point (about 10 minutes). Use the freezer test: spoon a small amount onto a chilled plate; if it wrinkles when tilted, it's ready.
- Remove from heat immediately. Avoid overcooking.
- Ladle the hot marmalade into sterilized half-pint jars, leaving ¼ inch headspace. Process in a boiling water bath for 10 minutes.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
557g
Fat
0g
Carbs
48g
