How to Make Mandarin Orange Marmalade

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]

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.

How to make natural orange marmalade

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.

A bag of Halos on a cutting board

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.

orange zest in a pot

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]

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]

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.

Making 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.

a row of jams on a shelf

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:

Mandarin orange chicken in a bowl

More recipes like my mandarin marmalade

So, if you want a few mandarin orange recipes, why not try one of these:

Related Reading

Yield: 2

Mandarin Orange Marmalade

How to Make Mandarin Orange Marmalade

You will love this easy Mandarin orange marmalade recipe that makes a small batch.

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes


  • 1/4 cup chopped dried cranberries
  • 1 Meyer lemon
  • 3 Halo mandarin oranges
  • 1 cup of water
  • 1 1/4 cups sugar


  1. Peel the Halo Mandarin oranges and Meyer lemons.
  2. Remove as much of the white pith from the peel as possible.
  3. Slice the peels very thinly in small strips with a sharp knife.
  4. Place the peels in a small pan with the water and bring it to a boil.
  5. Reduce heat, cover and simmer on low heat for about 20 minutes.
  6. Chop the Halo Mandarin oranges and Meyer lemon very finely. Make sure to remove any seeds if there are any in the Meyer lemon.
  7. Add it to the pan with the sugar and bring it back to a boil.
  8. Boil rapidly, uncovered until it gels which usually takes me about 10 minutes.
  9. A few minutes before it gels, add the chopped dried cranberries.
  10. Remove it from the heat.
  11. 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 126Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 33gFiber: 1gSugar: 31gProtein: 0g

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42 thoughts on “How to Make Mandarin Orange Marmalade”

  1. 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.
  2. 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.
  3. Pingback: 10 Creative Ways to Use Your Mandarin Oranges | HealthWorks Malaysia
  4. 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.
  5. 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!  
  6. 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. 
  7. 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.
  8. 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.
  9. 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!
  10. 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.
  11. 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. 
  12. 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!
  13. 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. 
  14. 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?

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