Man­darin mar­malade

Friday - - Leisure -

(makes 500ml)

Cam­era Press

Prep time: 30 mins

Cook­ing time: 1 hour 45 mins


550g man­darin or­anges

1 tbsp lemon juice

1.4 litres wa­ter

1.1 kg gran­u­lated sugar


1. Peel man­darins, re­serv­ing peel, and scoop flesh out of seg­ments.

2. Blend flesh, along with any pips and juice, in a food pro­ces­sor un­til smooth. Place in a heavy-based pan.

3. Scrape as much pith from man­darin peel as pos­si­ble then slice peel into thin strips. Add th­ese to pan. Add lemon juice and wa­ter and bring to a boil.

4. Re­duce heat and sim­mer for 1 hour 30 min­utes or un­til peel is soft and mix­ture has re­duce by half.

5. Add sugar and stir over low heat un­til it has dis­solved. Bring to boil again and cook for 10 min­utes, skim­ming and dis­card­ing any froth from sur­face.

6. To test con­sis­tency, place a tea­spoon of mar­malade on a saucer then re­frig­er­ate for a few min­utes. It should set to a jelly-like tex­ture. If it does not, con­tinue to cook mar­malade for a fur­ther 5-10 min­utes.

7. Al­low mar­malade to cool slightly, then spoon into 2 ster­ilised 250ml jars and re­frig­er­ate.

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