Honey Mandarin Marmalade

4 from 1 vote

Tangy marmalade is versatile and delicious!

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.

4 from 1 vote

Honey Mandarin Marmalade

Sweet and a little tart, this marmalade will soon become a favorite at the breakfast table.
Yield 48 people
Serving Size 1 tablespoon
Course Condiment
Cuisine Universal
Author SkinnyMs.


  • 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 saucepan 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.

Nutrition Information

Serving: 1tablespoon | Calories: 26kcal | Carbohydrates: 7g | Sodium: 1mg | Sugar: 7g |
SmartPoints (Freestyle): 2
Keywords Budget-Friendly, Kid-Friendly, Low-Carb, Vegetarian

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Here are some other citrus recipes you might like:

Citrus and Spinach Salad with Creamy Lemon Dressing
Citrus Quinoa Salad
Foil Wrapped Baked Potatoes with Clementine Butter Compound

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    1. There is no sugar in this recipe. The marmalade is sweetened with honey to help bring down the tartness from the citrus.

  1. Do the peels stay in big chunks in the marmalade or do they break down. As they simmer? This will be my first time making this and every recipe says to cook it with the peels and I’m just having a hard time imagining how that will be texture wise ?

    1. Virgina, I added a note on making a thicker stew. Since the slow cooker doesn’t allow for evaporation, it will be sowmwhat thicker
      on the stovetop. 🙂

    1. Beverley, Try reducing the honey by 1/2 if your mandarines are extra sweet…just add 1/2 more mandarines. 🙂

  2. Hello, this is the third time I have made this and love the flavour but I don’t seem to be able to get a thick marmalade. I am using pure honey and it does not thicken up after the simmering process. I have simmered it for an extra 15 minutes and still does not thicken. Any suggestions you could assist with

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