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Homemade mandarin jam, the recipe with whole fruit

Mandarine marmalade

Mandarin marmalade is a tasty, aromatic and delicious Sicilian recipe: the preparation and secrets of this preserve are revealed!

Mandarin jam is perhaps one of the most laborious jams to make because of the seeds, but also one of the most satisfying in taste. As soon as you taste it you will see that the long work will pay off: I promise! With its not too sweet and aromatic flavor, you can use it for cakes, biscuits, brioches or simply on rusks.

It is the perfect jam if you have many ripe tangerines to be consumed soon and you don't know what to do with them. The riper they are, the sweeter they are: keep this in mind when measuring the sugar.

For this recipe you can choose the variety of this fruit you prefer. It is also delicious with kumquats: Chinese mandarin jam has the same indications and doses. The same goes for late tangerines too, in case you choose those.

Mandarine marmalade
Mandarine marmalade

How to make homemade mandarin jam

With these doses you will get about 6 jars .

  1. To prepare the mandarin jam, start by washing the fruit (with the peel) and removing the leaves and stem.
  2. Then blanch them for 25-30 minutes in a pot of boiling water with enough water to cover them.
  3. Drain them, let them cool and cut them in half. Cut them into wedges and remove all the seeds ( without removing the peel ).
  4. Blend in a mixer for a handful of seconds: you don't need to get a super homogeneous mixture.
  5. Transfer this puree to the pot, adding the sugar.
  6. Cook over low heat for about 45 minutes , then blend one last time. The jam is ready when it seems thick enough and passes the classic " saucer test ".
  7. Pour the mixture into sterilized jars and leave them upside down.
  8. Once cold, put them in the pantry .

And here is a video to prepare the recipe at home and prepare many delicious preserves:

Conservation and variants

Before enjoying it, it would be better to wait a few weeks so that the flavors have time to "settle". Always keep it in a cool, dry place for about six months .

Once you open a jar, keep it in the fridge and eat it within a week . If you see that the consistency or smell have changed, don't risk it: throw it all away immediately because you could get sick.

If you wish, you can make sugar-free mandarin jam by simply adding an apple to the mixture . It must be well ripe and you don't have to peel it: in this way the taste of the jam will be more neutral and sour and the calories and sugars are much less.

Read also
Bitter orange marmalade: the perfect recipe

You can flavor the mandarin jam with rum, cinnamon or vanilla according to your taste.

Instead of granulated sugar, you can also use brown sugar or honey, which replace it perfectly.

Also try all our jams : there is one for all tastes !

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