For the best marmalade with attractive shreds, look for fruit with thick skins. Members of the sweet mandarin family include clementines, satsuma, honey, royal and any others under the tangerine name.
- Portion size 3 servings
- Credits : Canadian Living Magazine: February 2004
Cut 8-inch (20 cm) square of double thickness fine cheesecloth; set aside.
Scrub mandarins and lemons. Cut out stem and blossom ends and any blemishes. Cut lemons in half; squeeze out juice, dislodging seeds. Strain into large Dutch oven. Place seeds in centre of prepared cheesecloth.
Peel tangerines; chop flesh and add to Dutch oven, reserving seeds. Add seeds to cheesecloth; bring up sides and tie top with string. Add to pan.
Cut lemon and tangerine peel into paper-thin strips. Add lemon peel to pan; set tangerine peel aside.
Add 8 cups (2 L) water; bring to simmer over medium heat and simmer, stirring occasionally, for 1-1/2 hours.
Add tangerine peel; simmer until peel turns to mush when pressed between fingers, about 30 minutes. Remove bag and let cool; squeeze juice into pan. Mixture should measure 10 cups (2.5 L); if not, add water to make up difference or boil until reduced to this amount.
For each batch, in clean Dutch oven, bring 5 cups (1.25 L) each of the sugar and fruit mixture to full rolling boil, stirring. Boil vigorously, stirring constantly, until free of foam, thickened and setting point is reached, about 8 minutes.
Pour into sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 1 mg
- Protein 0 g
- Calories 44.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 12 g
- Vitamin A 1.0
- Vitamin C 10.0