Tuesday, June 19, 2012

Mandarine and strawberry marmalade recipe

Tastes so, so very nice.

  • 2kg mandarines
  • 1.2kg sugar
  • 6 cups of water
  • Juice of 1 lemon
  • 1/2 cup organic strawberry sauce (organic, meaning made from real strawberries not strawberry flavour)
  • 1-2 tbsp pectin or jam setter to recommended dosage.

  • Peel the mandarines carefully. Keeping as many peels as possible in large pieces.
  • Cut half of the peels into thin strips and set aside.
  • Divide the mandarines in half and juice using a juicer that catches seeds (I used a juice press).
  • Add the mandarine juice, peel strips, lemon juice, strawberry sauce, sugar, water and pectin into a large pot.
  • Stir constantly over a medium heat, without boiling, until the sugar is dissolved.
  • Bring to the boil, then reduce the heat down to medium and let it bubble away for about 1 hour.
  • Stir occasionally until the jell point is reached.
  • Lift away and discard as much of the froth from the surface as possible using a spoon.
  • Once ready pour the marmalade into hot sterilised jars.
  • Seal 15 mins later, or when the jars are cool enough to handle.

  • 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. 
  • How to sterilise jars: Half fill jars with water and microwave each for 6-10 minutes.

No comments:

Post a Comment