Last Updated on June 6, 2020 by Ellen Christian
Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.
Are you wondering how to make mandarin orange marmalade? 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.
How to Make Mandarin Orange Marmalade
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.
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 vs orange
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 a jam that the kids put on peanut butter and jam sandwiches.
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.
A great gift idea
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.
How do you know when marmalade is done?
If you let the marmalade sit for a moment and push back 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 you follow the simple directions below, it should thicken up just fine. But, if you’re having problems, you can add a bit of pectin to a small amount of warm water and mix. Then slowly add the pectin and water mixture to the marmalade and stir until it thickens. Do not add the pectin directly to the mandarin orange marmalade as it may lump up.
Here are some tips in this post from Kitchnn for helping your jam set up. If you still cannot get your jam or marmalade to thicken, don’t worry. You can still enjoy it on top of ice cream as an ice cream topping. It tastes just as good.
If you like homemade jams and jellies like this easy orange marmalade, you may also like these. Remember that homemade jams, jellies, and marmalades make wonderful gift ideas over the holidays. You can add a loaf of freshly baked bread and a kitchen towel along with the jam to a basket. It makes a wonderful homemade gift.
So, if you want a few mandarin orange recipes, why not try one of these:
- 1/4 cup chopped dried cranberries
- 1 Meyer lemon
- 3 Halo mandarin oranges
- 1 cup of water
- 1 1/4 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.
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.
Amount 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 22-year-old son and 27-year-old daughter. She owns 5 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 email@example.com to chat.