Mandarin Marmalade

My mum’s mandarin tree has been fabulous this year and produced buckets full of mandarins.
The kids have eaten so many they seem to smell like a mandarin.

So what do you do when your mum turns up with a bag full of mandarins…well make jam of course!

Just made it up as I went along and it turned out great, I put less sugar than the equal part fruit to sugar ratio, but you can add as much as you want.

a few tips

  • you can peel the mandarins and take out the pips if you like
  • if you do take out the pips, wrap them in muslin to add back to the saucepan as pips contain pectin which helps set the jam
  • the pips will eventually rise to the top so you can spoon them out whilst the jam is cooking
  • the skins will give the jam a marmalade taste
  • to sterilise jars and lids, wash in hot soapy water and place on an oven tray, put in the oven on 120C for about 30 minutes
  • pour jam into hot jars, holding the jar with an oven mitt or tea towel, close jar and turn upside down to create a seal


Mandarin Marmalade
Prep time
Cook time
Total time
Recipe type: Marmalade
  • mandarins
  • sugar
  • lemon juice
  1. wash mandarins and cut in half
  2. put in a large heavy based saucepan and cover with water and simmer on low till mandarins are tender
  3. take mandarins out and weigh them, then put them in a food processor and pulse a few times
  4. put back in the saucepan of water and return to a low heat
  5. add sugar, you can add equal amount as the fruit or slightly less to get more of a marmalade taste, add the juice of one lemon
  6. remove any pips that are floating whilst stirring occasionally
  7. allow to simmer for another 25 minutes
  8. test by placing a little bit of jam on a chilled saucer, pop it in the fridge for a minute, to check if it has thickened




and there you have jam for your toast in the morning!