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.
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