Mandarin Marmalade



  • 1kg mandarins
  • 1/4 cup lemon juice
  • 4 cups water
  • 5 cups white (granulated) sugar, approximately


    1. Combine whole mandarins, juice, and water in large saucepan; bring to the boil. Reduce heat; simmer covered, for about 45 minutes or until fruit is soft.
    2. Remove mandarins from liquid, reserve liquid. Coarsely chop mandarins, including rind and discard seeds. Return the chopped mandarin to reserved liquid.
    3. Measure fruit mixture, allow 1 cup sugar for each cup of fruit mixture. Return fruit mixture and sugar to pan and stir over high heat without boiling, until sugar dissolves. Bring to the boil. Boil, uncovered, without stirring, for about 30 minutes or until jam jells when tested.
    4. Pour hot jam into hot sterilised jars and seal immediately. Label and date jars when cold.

    (Recipe sourced & adapted from