There is nothing quite like the bittersweet flavor of a classic orange marmalade. Using mandarins makes this jam a bit sweeter, and the lemon adds a little tart flavor to balance it out.
Servings: 48 (Yields 2 pint sized Jars) | Serving Size: 1 tablespoon | Calories: 26 | Total Fat: 0 g | Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 0 mg | Sodium: 1 mg | Carbohydrates: 7 g | Dietary Fiber: 0 g | Sugars: 7 g | Protein: 0 g | SmartPoints: 2
- 5 mandarins
- 1 lemon
- 1 cup honey
Peel the mandarin. Use the edge of a small knife to scrape any white pith from the peel. Slice the peel into thin, short strips.
Use a vegetable peeler to peel the lemon, trying not to include the bitter white pith layer.
Slice the lemon peels into thin, short strips.
Put 1 cup water and peels in a small sauce pan over high heat, covered, and bring to a boil, allowing to boil for 5 minutes.
Meanwhile, remove the white pith from the lemon and chop the fruit coarsely. Remove all of the seeds. Repeat with the mandarins.
Add the chopped fruit, without the seeds and white pith, to the pot. Reduce heat to medium and simmer for 25 minutes.
Stir in the honey and allow to simmer, uncovered, for 5 to 10 minutes, stirring frequently until the marmalade has thickened.
Ladle into airtight containers or jars. It might be easier to grease the ladle with coconut oil/ another oil prior to scooping so the marmalade will not stick to it. Store in the fridge for up to 3 weeks or in the freezer for 6 months.
Here are some other citrus recipes you might like: