Are you wondering how to make mandarin orange marmalade? Try this easy small batch mandarin marmalade recipe today.
I have always made homemade 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 store-bought kind.
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![How to Make Mandarin Orange Marmalade [Small Batch]](https://confessionsofanover-workedmom.com/wp-content/uploads/2013/12/how-to-make-mandarin-orange-marmalade.jpg)
How to Make Mandarin Orange Marmalade
I’ve made several different jams and jellies throughout the years. I make raspberry and rhubarb jams many times throughout the year since we have them growing in our yard. And since my parents have grapes and apples in their yard, those are popular choices as well. Here is a blog post on everything you need to get started making jam no matter what type of fruit you choose.
I see some jams and jellies as special treats, and orange marmalade is one of them. I have made orange marmalade several times, but I had never tried making mandarin orange marmalade.
The mandarin orange is smaller and a bit sweeter than a traditional orange. I find them much easier to peel, and since I enjoy snacking on them so much, I decided it was time to learn how to make mandarin orange marmalade.
Mandarin Marmalade vs. Orange Marmalade
Mandarin orange marmalade has a milder taste than the traditional version, which is great if you’re looking for something a little different. This recipe makes a perfect amount of marmalade for a family since it’s a small batch. We generally only put marmalade on toast, so I don’t need as many jars as I typically would.
If you’re wondering what the heck the difference is between jam, jelly, and marmalade, I should probably explain:
- Jelly – Jelly is clear and free of fruit pieces because it uses strained fruit juice.
- Jam – Jam is thicker than jelly and contains the fruit’s pulp and seeds. It typically doesn’t include large pieces of fruit.
- Preserves – Preserves are thicker than jam. They contain the fruit’s seeds, pulp, and large pieces.
- Marmalade – Marmalade is a citrus fruit preserve and includes the fruit’s peel.
![How to Make Mandarin Orange Marmalade [Small Batch]](https://confessionsofanover-workedmom.com/wp-content/uploads/2013/12/small-batch-mandarin-orange-marmalade.jpg)
A great gift idea
Mandarin orange marmalade is a pretty gift to give. It looks festive from the red from the cranberries and orange and yellow from the citrus. If you need a pretty handmade present, put a jar of mandarin orange marmalade and homemade bread in a gift basket. It’s the perfect gift that anyone will enjoy!
How to Make Orange Marmalade
To start, peel the Halo mandarin oranges and Meyer lemons, then remove as much white pith from the peel as possible. Don’t throw away the peels because you’ll be using them in the marmalade! Instead, slice the peels into thin strips with a sharp knife.
Once you slice the peels, place them in a small pan with one cup of water and bring it to a boil. Once the mixture starts boiling, reduce the heat, cover the pan, and simmer on low for about 20 minutes. While the peels are cooking, chop the Halo mandarin oranges and Meyer lemon very finely. If there are any seeds, remove them.
Next, add your chopped lemon and mandarin orange to the pan along with the sugar, and bring the mixture back to a boil. Let it boil uncovered until it gels (it usually takes about 10 minutes), and add the cranberry a few minutes before it gels. Next, remove it from the heat and ladle it into hot crystal jelly jars. You’ll want to process it for 10 minutes in a boiling water bath canner.
![How to Make Mandarin Orange Marmalade [Small Batch]](https://confessionsofanover-workedmom.com/wp-content/uploads/2013/12/mandarin-orange-marmalade-recipe.jpg)
How do you know when marmalade is done?
If you let the marmalade sit for a moment and push the edge with a wooden spoon, it should hold its shape slightly before filling the space again. I’ve never had a problem following the steps for this mandarin orange marmalade.
How do you thicken homemade Marmalade?
If the marmalade is having a hard time thickening, you can mix a little bit of pectin with warm water, then add it to the marmalade and stir until it thickens. If you add the pectin directly to the marmalade, it might cause lumps.
This post from Kitchn is full of tips for helping your jam set up as well. And if you still cannot get your marmalade to thicken, don’t worry – you can still enjoy it as an ice cream topping. It still tastes great.
Jams, jellies, and marmalades are great for any occasion. Whether you need a gift idea or you want to enjoy a delicious treat, it’s one of the best things you can make – plus it’s quick and easy. Here are a few other recipes you’ll want to try if you liked this mandarin orange marmalade:
More recipes like my mandarin marmalade
So, if you want a few mandarin orange recipes, why not try one of these:
Related Reading
Mandarin Orange Marmalade
You will love this easy Mandarin orange marmalade recipe that makes a small batch.
Ingredients
- 1/4 cup chopped dried cranberries
- 1 Meyer lemon
- 3 Halo mandarin oranges
- 1 cup of water
- 1 1/4 cups sugar
Instructions
- 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.
Notes
If you are having problems getting the marmalade to thicken, you can add a bit of pectin to warm water and stir. Then add the mixture to the marmalade.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 126Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 33gFiber: 1gSugar: 31gProtein: 0g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
Can this be made with a sugar substitute like splenda?
I’ve never tried it that way so I am not sure. You would probably need to add some sort of pectin to it in order for it to thicken.
About the processing of getting at the peel.
Have you tried using a potato peeler to remove the outer skin and a bit of the white part? Seems that would save time rather than peeling and then attempting to remove the white part from the inside of the peel with a knife, slice by slice.
I haven’t tried it but that would be a great idea! Thank you!
I just bought a four pack of jam jars. Do I just double the recipe?
Yes, you can double or triple the recipe if you like.
How much does this recipe actually make? The 2 servings doesn’t really tell me much. Also, how easy is it to increase this recipe? I was thinking this would be a nice one to make for gifts? Do the ingredients increase exponentially, the same percentage of increase for each doubling, etc? Sometimes when recipes are doubled, etc. not everything in the recipe should also be doubled.
thanks
Hi, Pamela – It made 2 jelly jars for me. I’ve never tried making any more than 2 jars at a time, but I would think that doubling at least should be OK.
The recipe looks great! Would it be possible for you to provide more detail on the last instruction item (#11)?
Hi Heather – Sure. Basically you put the cans in a water bath canner and boil for 10 minutes until the jars seal. Does that help?
Don’t forget to take altitude into consideration. I live at 5500′ ASL and the water bath time is longer.
Thanks for the reminder and thank you for stopping by!
Yum! I made it today. Didn’t have dried cranberries, so I left them out. Didn’t have Meyer lemons (or any lemons at all) so I used a lime. It’s a little thin, I don’t think I let it boil long enough, but it is delicious! Thanks for the recipe.
So glad you liked it! Lime sounds really good!
I can’t believe I don’t make jam – this recipe is sooo wonderful I must try it. I just used mandarin oranges in a stir fry. I hadn’t had mandarin orange in a long time, and I was newly aware of how delish they are, jam would be perfect. And since I like to make use of the peels, this is got me thinking must do this soon!
Definitely try it. It’s really easy & good too!
will try; have 3 dozen mandarin oranges to work with!! guess i will have to increase the water and the sugar proportionately. sorry but i simply could not find, in your recipe, at what stage the sugar is to be added or whether the sugar needs to be first dissolved in the water before the peels are added.
My apologies. I updated the sugar. it actually goes in with the chopped mandarins.
What is the difference between removing as much of the white off the peel and using just the zest? If it is different, how do you most effectively remove the white stuff?
The zest is only the very top of the skin. You want some of the white but only a very little bit. I use a very sharp knife.
Wowww this looks soooo good! Thank you! 🙂
I’ve never made my own jam. When I taste other people’s, I always think that I should try it! Thanks for the easy halo jam recipe!
I really like orange marmalade. I have never made my own, but I would like to try.
This looks awesome! Of course, I want to make it today but have no Meyer lemons & it’s snowing out…could I substitute a regular lemon?
I’m sure you could. I would use less of the peel since a regular lemon is larger than a Meyer and make absolutely sure that all the white pith is removed so it doesn’t taste bitter.
I’ve never made my own marmalade before, but this looks too good not to try! Seriously, I’m drooling thinking about a thick slice of sourdough with this spread on top!
I’ve never tried making something like this before but it looks really good! And I love Halos!
I’ve never made the marmalade before. However, we do love to eat a ton of mandarin oranges in our household, so I bet I’d like it.
YUM! This looks so good. We love Halos and always have some around so I may try and make this. My husband and I would love it for sure.
Yum! This sounds great for toast…and even in recipes.
I’ve got a bunch of mandarin oranges around here.
This looks so tasty! I love orange marmalade!
I have never had any flavor of marmalade. I do love mandarin oranges though, so I am interested in trying this!
Wow that Mandarin Orange Marmalade looks amazing! My girls saw it and now they want to make some!
Oh, it really IS pretty in the jar and on the bread. Wonderful gift idea and treat to eat!
I like marmalade and did not know that it was this easy to make. I like this recipe and it looks so delicious. I will have to try to make this!
I dont like orange marmalde so I will share it. This does make a great gift idea.
Thanks for the jam/jelly/marmalade breakdown – that had gotten by me all these years. I agree, there’s nothing like homemade. We get ours from the farmers market.
this sounds good! pinning!
We eat a ton of mandarin oranges in my house but I have never tried making homemade marmalade. Looks delicious!
OOh. I’ll have to try that recipe. My dad loves orange marmalade, so I’ll have to make him some. How many jars does your recipe make?
Hi Ashley – It only makes two jars so it’s perfect for gift giving for one person!