Mandarine and strawberry marmalade recipe

Tastes so, so very nice.

Ingredients

• 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.

Method

• 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.

Notes

• 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.