I bought too many mandarins last week, and needed to do something while they were still fresh. So marmalade was a perfect solution. I wasn't sure what method of marmalade I wanted to do. I had checked out many recipes and decided to go with the simple one--whole mandarins were being boiled before combined with an equal part of sugar and water. However, I did reduced the amount of sugar a bit.
This method used up every part of the fruit, included the water from the boiling step. If you like bittersweet marmalade, this is it!
makes 6 jars (8 oz.)
- 3 lbs mandarins
- 4 lbs. water
- 2 lbs. sugar
- 1 vanilla bean
- 2 lemons juice
- 1 tbsp. Cointreau
1. Place the whole mandarins with water to cover in a large pot. Cover and simmer for 1.5 hours. Then lift out the fruit, reserve 3 lbs. of the cooking water. Add lemon juice to the cooking water.
2. Halve the mandarins crosswise. Remove the seeds and scoop out the center. Reserve. Thinly slice the peel.
3. Put the sliced mandarin peel, reserved mandarin pulp, reserved cooking water, vanilla bean and sugar in a shallow pot. Bring the mixture to 220 degrees over medium high heat, stirring to prevent sticking.
4. Skim off any scum, stir in Cointreau.
5. Let stand for 5 minutes before ladling into sterilized canning jars. Leaving 1/4" of head space. Wipe rim and seal.
6. Process the jars in a boiling water for 5 minutes.