Mandarin Marmalade Recipe
Marmalade. Love it or hate it?
Big D lives in Yarramalong Valley where citrus trees are growing particularly well in this area. Almost every single home in the neighbourhood will have at least one citrus tree, whether is lemon, orange or mandarin. When Big D bought the house 3 years ago, there was already a mandarin tree in his backyard and we were so excited to see hundreds of mandarins hanging on the tree because it was fruiting during winter when he moved in. The mandies were average size, but sweet and juicy. We also had to pick them fast as the birds were already started pecking on the fruit.
Since Big D couldn’t eat all by himself, I managed to score a whole green grocer bag full of the mandies and returned his favor by turning them into marmalade and also gave some to friends. Everyone seems to like the marmalade so I decided to make them every year, we even branded our little marmalade production line as “Un Arbre” – the marmalade that sourced from that humble “One Tree” in his backyard.
Unfortunately the tree was severely attacked by ants, pests and birds last year, so we didn’t get a healthy crop which also means no mandarins to make marmalade with. So Big D pretty much spent this year trying to revive the tree by keeping the ants away. I also tried to grow an extension from the branch so that I can have a mandarin tree of my own, but sadly it died within weeks. I definitely will try again when comes to spring time.
A little bit of TLC on the tree seems to work this year, and this year we see a much healthier crop, despite the fruit is still a little small. Small is better than nothing I say. Hence, the One Tree Mandarin Marmalade is back in production!
First thing first, do you know what’s the difference between jam and marmalade?
Jam is usually made with crushed or chopped fruit and can be any type of fruit, whereas marmalade is usually citrus based, that usually include flesh, skin and rind. The bitterness of the peel offset the sweetness of the jelly, which also the main reason why so many people dislike marmalade. Well, I am used to the taste of mandarin peel as I sometimes also add them into red bean soup. I love the rind in the jam, which adds texture and something to bite on. Give it a try, you might find them not so bad after all.
Jam or marmalade is very easy to make, so long you get the ratio of citrus and sugar right, the jelly will set nicely. There are tons of recipes out there on how to make marmalade, but I prefer to stick to the one that I am familiar with. It is a very reliable recipe which uses every single part of the mandarin including the pips and the pith. Most of the recipes I found asked to discard the seeds but little did they know that the seeds are actually full of pectin, and pectin is what you need for jam setting.
So make sure you keep all the pith and the seeds when you make marmalade. If you are the lazy kind, you can roughly chop the mandarins together with the seeds still inside, then just boil it with sugar. The end result is the same but you will find yourself standing in front of the stove most of the time fishing out all the seeds that floating on the surface.
Or like me, clean all the pith and seeds out first then simply wrap them up in a clean handkerchief or in muslin cloth and add it to the mixture. Once the jam is ready, then you can just take the parcel out and discard it, no fuss at all.
Marmalade is a funny thing, I don’t hate it but is also not something I will pick up in a supermarket. I guess I am still haunted by the idea of boring jam on white bread. During school days, my mum always made me jam on bread before school and I used to hate it. (Kaya toast with soft boiled egg will be a different story…) And my mum also think jam is too sweet for your health, so she would only allow a very thin layer of the jam just enough to make two layers of white bread stick together.
But now and as cliche as it may sound, I tend to appreciate it more especially when I am making my own marmalade. Go and get some mandies at the markets this weekend when is still cheap, start making your own marmalade and give them to friends, I can guarantee you that it will bring smiles to many faces and a nice gesture will bring happiness in return.
Mandarin Marmalade Recipe (yield 6-7 150ml jars) Ingredients 16 mandarins (2kg) 1.2kg sugar 6 cups of water Juice of 1 lemon Method 1. Peel mandarins carefully, try keeping peels in one piece if possible. Then cut half of the peels (about 8 mandarins) into thin strips (julienne strips) and set aside. 2. Remove as much of the pith as possible and set aside. 3. Cut the mandarins half crosswise, remove the seeds and set aside too. Use a clean handkerchief or muslin cloth, wrap the seeds and pith together tightly. 4. Add mandarins, peel strips, the parcel of pith and seeds, lemon juice, sugar, water into a large pot. Stir constantly over medium heat, without boiling, until sugar is dissolved. 5. Bring to the boil, then reduce heat down to medium and let it bubble away for about 1 hour, stir occasionally until jell point is reached. Jell point Testing: Put a saucer in the freezer and chill it. Take it out when ready to test, add a dollop of jam onto saucer. Draw a line on the jam with a knife, if it wrinkles, then the jam is ready. If not, keep boiling the mixture for another 10 minutes and test again. 6. Once ready, remove the parcel and discard the pith and seeds. Pour the marmalade into hot sterilised jars. Seal 15 mins later, or when the jars are cool enough to handle. How to sterilise jars: Preheat oven to 160C. Wash jar with water and dish washing liquid, shake well but no need to pat dry, leave on a baking tray and put in the oven. Let it sterilised for at least 20 minutes. Time it well so you take the jars out of the oven when your marmalade is ready. DO NOT add cold food into hot jar, it will shatter. Seal the jar when is cool enough to handle.
A Table For Two (ATFT) is Billy Law's food blog that features best eats in Sydney and around the world with drool-worthy food photography to salivate your appetite. I also throw in a smidgen of my food and travel photography for good measure. Billy Law also happened to be a contestant on MasterChef Australia 2011. 
I reallyhave to be in the right mood for any sort of jam, not just marmelade.
Love the jars! I’m not usually a jam/marmalade person, but I always admire people who make such beautiful creations. well done!
Prettyyy! I love marmalade and I love mandarins, I have to make some of this! Interesting about the pectin being in the seeds as well, I never knew that!
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Really stunning post Billy! I love home made marmalade
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I’m not really a fan of sweet foods Billy, but your photography just gets better and better ..keep it up!
Gorgeous shots! I quite like marmalade, and all the crunch from the rind too! But never actually buy it at the supermarket… I just don’t ever think about it! Hmm but I think will consider making my own cause this looks so good
This story is like a walk down memory lane. My childhood was spent in the country, we too had inherited lots of citrus trees and several amazing mandarin trees that each year Mum turned into marmalades and jellies. At the time I remember being a bit of a pain during ‘picking the fruit’ time; but making jams & bottling is still a love, although I hardly ever get to do it now. Something wonderful about having a pantry (in our house it was a cellar) filled with preserves. Yum. Thanks for the memories…… Oh.., and great pics too. Cheers Anna
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Aww bless, this would have been nice with your scones in the Highlands. Don’t mind a bit of marmalade now & then!
I generally don’t like Mandarin or marmalade, but your photos makes it look irrisistable. Thank Goodness Mr D was able to revive his orchard.
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Great colour in the marmalade billy! I tried making lemon marmalade but boiled it too long so it came out a yucky brown colour. So I called it lemon toffee! Will have to try your jel point test next time.
Lobo@yayas´s last [type] ..well i just blog the way i feel
Oh definitely a marmalade fan, I find most jams too sweet for my taste so I love the slight bitterness of any of the citrus peels, never tried mandarin marmalade before, might be time to give it a go, lovely photos!
Bad memories……..
Hated marmalade as a child more for the texture of the rind than the bitter notes. Now neither here nor there, I guess much like you.
In the recipe, what do you mean by wrinkles? As in the line wrinkles or the surface of the marmalade does?
Simon @ the heart of food´s last [type] ..Recipe- Mussels Calabrian
Oooh, I love nice homemade marmalade.
Your jars look very stylish. When I make jam with my mum we use a random collection of jars we’ve saved during the year. Great jam, but very irregular!
Richard Elliot´s last [type] ..City2Surf
i LOVE marmalade… but your amazing photographs are what really caught my eye… so so stunning. think i might look at them again whilst eating a mandarin and not worry about the cooking afterall…. ps loved the course few weeks back! many thanks sam@thecookslarder
Loved it, we had a glut of mandarines on a meter high mandarine bush and your recipe came in very handy. (only got 1 mandarine bush also.
PS. tie some copper shim (available in craft stores) around the base of the tree, it’ll keep ants, snails and other crawling insects away. Also I found they are very heavy feeders, I fertilize every 3 month to keep my citrus bushes in top form.
I am in love with your marmalade! I’m not a huge jam/marmalade person because like you, that thinly spread commercially produced stuff was not all that great. But I have tasted some quality made jams and spreads so have always wanted to make my own knowing how good it will taste =)
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Great tip on using the seeds. I too have grown up eating and getting sick of jam sandwiches mom packed for me in school..hehehe…but now..I love a great marmalade, with butter on toast..mmmm…been thinking of making marmalade..will consult your recipe when I do make em…I have 6 kg of oranges at the moment….thank ye thank ye…
I love Mandarin Marmalade and make it every year. You just can’t beat it. loved your pics too
You weave a good story and the pictures are stunning. It reminded me of our first “Peachalade” event a few years ago when we decided to turn 2 trays of unexpected, ripe peaches into jam
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I’ve just found your blog through Souvalaki for the Soul. Beautiful work – I’ll be back!
I absolutely love marmalade. It is the perfect topping on toast with butter.
I wonder if the fruits were small this year because your friend left too many on the tree.
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How long will it hold, if sealed in sterilized jars?
It will hold at least 3 to 6 months if a cool temperature, in the shell away from sunlight. Once opened, keep in the fridge and will last another month or so.
Your blog was top of my googling mandarin marmalade recipe and Australian too – oh I love technology and marmalade!
Now I go and pick the mandarins before the flying fruit bats find them!
I did something wrong! I thought it would make 6 – 8 oz.. jars, I made 10! It did not set up, I had one package of pectin left over from my summer harvest so I split the package between my 2 batches (yep I made 2 bad batches) maybe once it sets for a week or so it will pull itself together. This is my first time making any type of citrus jam, lots of work, I hope it will go good over ice cream this summer!
i googled mandarin marmalade and found my way here. i had a
big basket of mandarins left over after everyone gorged themselves
on them to their hearts’ content at christmas and it seemed a shame
to throw them away. i’ve got the pot simmering right now. to my
dismay, there wasn’t a single seed in these, so i used the seeds
from the lemon and saved as much pith as i could – i hope it will
set up, but i guess time will tell! beautiful photos and good
directions, thank you!
Thanks for sharing your lovely recipe. I will try to use kumquats from my tree instead. I am sure it will work. I love all your fantastic photographs. Makes me want to ‘lick’ my PC screen ; ) Good Luck, we enjoy watching you on Masterchef!
Hey M&M – the Stephanie Alexander recipe for cumquat marmalade is unsurpassable. No really.
Hi, I just spent an enjoyable afternoon with my mum making the marmalade but to our dismay it didn’t set. Is there anything we can do or do we just have lots of mandarin sauce??
Try boiling it longer and add some pips from lemons. If not, you can get pectic powder from supermarket. Hope that helps.
Fab – am about to make some right now. With some grapefruit to make up the weight. I made some orange and mandarin marmalade last week and now I’m compelled to make a mandarin version as the most lovely aspect of mine was the mandarin!
Just made this for Dad for Father’s day and it worked out really well.
Mine didn’t break down as much as I wanted so I used a stick blender to break it up some more, it looks pretty good!!
Thank you very much for all this great information! This is the first time I’ve made mandarin jam — from fruit from our own tree — and it’s worked really well, thanks to your detailed info, too. Thank you also for explaining how to sterilise jars in the oven. All worked superbly!
The recipe is great, I have so many mandarins, and did not know what to do with them.
mmmm Marmalade.
We made this recipe yesterday per your instructions, it took more than 3 hours to reach consistency, per haps you need to adjust the amount of liquid in your recipe!
I guess it depends on the acidity and liquid content in the mandarin itself, maybe that’s why yours took longer to set. Also, it will set firmer once it cools down, so you really don’t want it to be too firm until you can’t scoop it out of the jar.
Not having too much of a sweettooth, I have always preferred marmalades to jams. My grandmother was the queen of marmalades and this tastes very close. I halved the recipe and used brown sugar instead of white so it went darker but it set nicely after boiling a bit longer than 1 hour and my husband already finished half of the jar. I will now make a bigger batch for Xmas presents.
The boiling time will depends on how juicy the mandarins are I guess. The juicier will take longer. I think it will be a fantastic gift this christmas!
Beautiful photos! I found your site by doing a search for Mandarin Marmalade recipes. I used satsumi mandarins which are seedless but I did use the pith in a hanky. I found that it took almost 40 minutes longer to get to the jelly stage. The flavor is a beautiful combination of sweet and bitter making the perfect topping for my homemade cinnamon raisin bread. It turned out to be the most beautiful apricot color.
Thank you for sharing.
Lovely marmalade! Thnx.
I just made two adjustments:
1. I added the sugar AFTER removing the bag in order not to discard an amount of sugar.
2. After removing the bag I squeezed it to release the jelling liquid for a better setting of the boiling marmalade.
I love marmalade. I have it on my toast often. It is one of my favorites from childhood. My mother used to make me toast and marmalade at tea time. Thank you for sharing with us. Hugs!