This year, at our new house, we have collected an abundance of mandarins, so I have decided to use some to make marmalade.
This is how I did it.
I peeled a couple of kilos of mandarins. Threw out half the peels and sliced the rest with a knife into fine strips.
Cut the mandarins in half and remove all the pips. Reserve a couple of tablespoons of the pips to use in the jam. Place batches of cut up mandarins in a food processor or cut by hand roughly. Place pips in a muslin cloth, tie and add to mixture. Add enough water to cover and mix well. Place in a bowl and leave in fridge until the next day.
Next day, using a cup, measure out the pulp and place in a heavy saucepan. Measure the same amount of sugar and keep aside. Cook on medium heat until peels are soft. Remove any excess scum that forms on top and any remaining pips. Add the sugar, stir till dissolved. Cook uncovered on steady heat until jam sets on a cold plate or when it reaches 220 degrees on sugar thermometer.
Bottle in clean jars and label.
Enjoy knowing that no fruit has gone to waste, it’s delicious and will last throughout the year to share with family and friends!
Italian Masterclass 