This sweet and spicy ginger and mandarin marmalade is deliciously easy to make. It’s a perfect spread for toast or your favourite baked goods.
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Place mandarins, lemon juice and 4 cups (1 litre) boiling water in a large saucepan. Bring to a boil. Reduce heat and simmer, covered, for 30 mins, stirring halfway through. Remove from heat.
Use a slotted spoon to transfer the mandarins to a bowl. Add the sugar to poaching liquid to start dissolving.
When cool enough to handle, finely chop mandarins, discarding any seeds. Return chopped mandarins to poaching liquid. Add ginger and place pan over medium-high heat.
Bring to a boil, stirring, for 5 mins or until the sugar dissolves.
Boil gently for 35-40 mins or until marmalade is thick and reaches setting point. Stir in liqueur.
Meanwhile, to sterilise preserving jars, place jars and lids in a deep saucepan. Cover with cold water. Place over medium heat. Bring to the boil. Cover and reduce heat to low. Boil gently for 10 mins. Use tongs to carefully remove sterilised jars and lids. Place upside down on a clean tea towel.
Carefully divide hot marmalade among warm, sterilised jars and seal. Turn upside down for 2 mins. Turn upright. Set aside to cool completely. Store in a coo,l dark place for up to 6 months. Refrigerate once open.
To test if the marmalade is set, place a saucer in the freezer for 10-15 mins to chill. Place a small spoonful of marmalade on the chilled saucer. Return saucer to the freezer for 1 min. Run your finger through the marmalade to test if it wrinkles and gels. If it doesn’t, return the marmalade to the heat for 5 mins, then repeat the test.
Making fresh marmalade from scratch is not only a fun and satisfying process, but the stunning flavour and vibrance of the end result is definitely worth the effort! This mandarin and ginger marmalade recipe has a juicy citrus tang and light sweetness, perfect for adding a little magic to everything from toast to scones, pancakes, and crumpets. Homemade marmalade is also a terrific way to make the most of gorgeous seasonal produce, such as the mandarins we have used here. You can make up a big batch so you always have some on hand in the cupboard, or package the marmalade up in sweet little jars, tied with a ribbon, to give as a thoughtful gift.
Making your own marmalade also allows you to adapt the recipe based on what you prefer, using less sugar if you like, or trying new flavour combinations based on whatever fruit you have on hand.
In this mandarin marmalade recipe, we have paired juicy mandarins with ginger. The punch of this crystallised root herb is the perfect contrast for sweet mandarins. We’ve also added a generous splash of liqueur, which further enhances both the colour and flavour (you can leave this out, if you prefer).
In our recipe, you boil the mixture for up to 40 minutes or until the marmalade reaches ‘setting point’. This means the marmalade is ready to spoon into sterilised jars. A handy trick to test whether a jam has reached setting point is to place a saucer in the freezer when you start cooking. When you have finished cooking the marmalade, place a spoonful of the mixture onto the saucer, then return the saucer to the freezer for 1 minute. Run your finger through the marmalade to test if it wrinkles and gels. If it doesn’t, return the marmalade to the heat for 5 mins, then repeat the test – once the line remains, it’s ready!
To make mandarin and ginger marmalade, you obviously need a large batch of mandarins (preferably seedless to make your life a little easier), and it’s best to make this recipe when the mandarins are in season and at their juiciest. In Australia, mandarin season is predominantly from April to October, when you can buy different varieties such as Imperial, Afourer and Honey Murcott.
Once you’ve become a dab hand at making marmalade, you’ll be ready to give some of our other delicious jam and preserve recipes a try! Give mixed berry jam, peach melba jam or mixed berry and rhubarb jam a whirl.