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Satsuma and Honey Mandarin Marmalade
Recipe Summary
Yield: Makes about 2 quarts
Ingredients
Ingredient Checklist
4 small Satsuma mandarins, peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped
4 honey mandarins, peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped
4 Minneola tangelos, peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped
2 lemons, thinly sliced, seeded, slices quartered
1 1/2 quarts cold water
Sugar
Cook's Notes
Marmalade will keep, covered and refrigerated, for up to 1 month.
Gallery
Satsuma and Honey Mandarin Marmalade
Recipe Summary
Yield: Makes about 2 quarts
Gallery
Satsuma and Honey Mandarin Marmalade
Satsuma and Honey Mandarin Marmalade
Satsuma and Honey Mandarin Marmalade
Recipe Summary
Yield: Makes about 2 quarts
Recipe Summary
Yield: Makes about 2 quarts
Yield: Makes about 2 quarts
Makes about 2 quarts
Ingredients
Ingredients
- 4 small Satsuma mandarins, peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped
- 4 honey mandarins, peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped
- 4 Minneola tangelos, peeled, peels cut into 1/3-inch pieces, flesh seeded and coarsely chopped
- 2 lemons, thinly sliced, seeded, slices quartered
- 1 1/2 quarts cold water
- Sugar
Directions
Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.
Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it’s done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving.
Cook's Notes
Marmalade will keep, covered and refrigerated, for up to 1 month.
Cook’s Notes
Marmalade will keep, covered and refrigerated, for up to 1 month.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Satsuma and Honey Mandarin Marmalade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Satsuma and Honey Mandarin Marmalade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
