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I have always made our own jams and jellies. If you’ve never tasted homemade jam, jelly, preserves or marmalade, you don’t know what you’re missing. There is just no comparison to the type you buy at the store. I’ve made a number of different types of jams and jellies throughout the years. Many times, I put up raspberry and rhubarb jams. We have them growing in our yard so there are lots available each year. Since my parents have grapes and apples in their yard, these are popular choices as well. When we go strawberry and blueberry picking, I use them for jam.
How to Make Mandarin Orange Marmalade
There are a few types of jams and jellies that I see as a special treat. Orange marmalade is one of them. In the past, I have made orange marmalade several times but I have never tried making mandarin orange marmalade. The mandarin orange is smaller than a traditional orange and a bit sweeter. I find mandarin oranges much easier to peel so this is the variety I usually pick up for snacking. Since I enjoy snacking on them so much, I decided it was time to learn how to make mandarin orange marmalade.
Mandarin orange marmalade has a milder taste than traditional orange marmalade. This recipe makes a small batch of marmalade which works perfectly for us. I generally only put marmalade on toast so I don’t need as many jars as I normally make for jam that the kids put on peanut butter and jam sandwiches.
- 3 Halo Mandarin oranges
- ¼ cup chopped dried cranberries
- 1 Meyer lemon
- 1 cup of water
- 1¼ cups sugar
- Peel the Halo Mandarin oranges and Meyer lemons.
- Remove as much of the white pith from the peel as possible.
- Slice the peels very thinly in small strips with a sharp knife.
- Place the peels in a small pan with the water and bring it to a boil.
- Reduce heat, cover and simmer on low heat for about 20 minutes.
- Chop the Halo Mandarin oranges and Meyer lemon very finely. Make sure to remove any seeds if there are any in the Meyer lemon.
- Add it to the pan with the sugar and bring it back to a boil.
- Boil rapidly, uncovered until it gels which usually takes me about 10 minutes.
- A few minutes before it gels, add the chopped dried cranberries.
- Remove it from the heat.
- Ladle it into hot crystal jelly jars and process 10 minutes in a boiling water bath canner.
Just in case you’re wondering what the heck the difference is between jam, jelly, preserves and marmalade, I should probably explain:
- Jelly – Jellies are clear and contain no “pieces” of fruit. Typically, a jelly is made from the strained juice of the fruit.
- Jam – Jams are thicker than jelly and contain the pulp and seeds of the fruit but not generally larger pieces of fruit.
- Preserves – Preserves are thicker than jam and contain the pulp of the fruit, seeds and larger pieces of fruit.
- Marmalade – Marmalade is a fruit preserve that is made from citrus fruit and also has the peel of the fruit added.
Mandarin orange marmalade is such a pretty gift to give and looks very festive with the red from the cranberries along with the orange and yellow from the citrus. Put a jar of mandarin orange marmalade in a gift basket along with a loaf of homemade bread and some cloth napkins and you are all set for a pretty handmade gift.