Honey Mandarin Marmalade

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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.

Mandarin Marmalade

Mandarin Marmalade

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


  1. 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.
  2. Use a vegetable peeler to peel the lemon, trying not to include the bitter white pith layer.
  3. Slice the lemon peels into thin, short strips.
  4. 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.
  5. Meanwhile, remove the white pith from the lemon and chop the fruit coarsely. Remove all of the seeds. Repeat with the mandarins.
  6. Add the chopped fruit, without the seeds and white pith, to the pot. Reduce heat to medium and simmer for 25 minutes.
  7. Stir in the honey and allow to simmer, uncovered, for 5 to 10 minutes, stirring frequently until the marmalade has thickened.
  8. 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:

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

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12 Comments on "Honey Mandarin Marmalade"

  1. Patricia  August 12, 2015

    Just a question, why so much sugar?

    • SkinnyMs  August 13, 2015

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

  2. Virginia  November 28, 2016

    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 ?

    • Gale Compton  November 29, 2016

      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. 🙂

  3. Beverley  June 4, 2017

    We have mandarines that are quiet sweet. Would you still use 1 cup honey. As it seems a lot

    • Gale Compton  June 4, 2017

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

  4. vonny  September 29, 2019

    I presume a lime instead of lemon would work just as well? Would give a little more tarty flavour.

    • Nichole Furlong  September 30, 2019

      Yes, a lime would also be delicious!

  5. Pam  June 28, 2020

    Hi just wondered how the shelf life is affected by using honey?.

    • Gale Compton  June 29, 2020

      Pam, In the fridge, it should be good for a couple of weeks at least.

  6. Kerri  July 25, 2020

    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

    • Gale Compton  July 25, 2020

      Kerri, Try adding 1 tablespoon cornstarch or pectin. Add more as needed.


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