- 10-15 mandarins
- 1 organic orange
- 1-2 tablespoons maple syrup or brown sugar
Juice the mandarins. You need a little more than 2 cups (500 ml) of juice for 1 jar of marmalade. Collect the pulp in your juicer. Add the juice and the pulp to a saucepan.
Wash 1 organic orange and peel it with a knife or vegetable peeler. Flip the orange peels over. Using a small and sharp knife, delicately remove the white part (see step-by-step pictures in post above). Slice the peels into thin strips*.
Add the orange peels and maple syrup to the saucepan. Simmer for at least 45 minutes over medium-high heat. Stir occasionally. It can take up to 75 minutes for the marmalade to thicken depending on the heat, amount of juice and pulp you used.
Transfer the marmalade to a clean glass jar (or sterilized jar, see notes below). The jam will thicken even more while cooling down and after a night in the fridge.
- Feel free not to add the orange peels if you prefer a marmalade without peel.
- Storage tips: you can fill the marmalade into a clean, air-tight container and keep it in the fridge for a maximum of 1 week. You can also sterilize marmalade jars (see below) and store the marmalade for up to 1 year in a dark and cool place.
- To sterilize jam jars, follow these 6 steps:
- Wash the jam jars with dish soap and water.
- Fill a large, deep pot (e.g., stockpot) with water and bring it to a boil.
- Add your marmalade jars and lids to the pot and make sure they fill up with water and sink to the bottom.
- Boil them for 10 to 15 minutes.
- Remove them from the pot with tongs. Place them on a CLEAN paper towel. Hold the hot jars with potholders and start filling them with the hot marmalade right away. Be careful not to touch the rim of the jars. Leave about ¼ inch (0,5 cm) of headroom at the top of each jar.
- Close the jars thoroughly (make sure they are air-tight). Flip them upside down and let them cool. This creates a vacuum.
Calories: 532kcal | Carbohydrates: 134g | Protein: 7g | Fat: 3g | Fiber: 17g | Sugar: 105g