Thanks to Ann of Anncoo Journal for sharing this timely preserve recipe. I believe most Chinese households would have ample leftover of Mandarin Oranges after Chinese New Year. There isn't any leftovers in my home but there was ample at my mother and mother in-law's place.
I managed to gather enough from these to homes to make this preserve. In a way helping them to clear their stock and I get to enjoy this marmalade.
Recipe adapted from Anncoo Journal with slight modifications. Ann's post has many lovely step by step photos on the making of this marmalade.
Ingredients
[makes 500 gm x 3 bottles]
2.2 kg Mandarin oranges
700-800 gm caster sugar
1 litre water [Ann uses 1375 ml]
4 tbsp fresh lemon juice
Peels from 2 mandarin oranges [optional] - I omit
Ingredients
[makes 500 gm x 3 bottles]
2.2 kg Mandarin oranges
700-800 gm caster sugar
1 litre water [Ann uses 1375 ml]
4 tbsp fresh lemon juice
Peels from 2 mandarin oranges [optional] - I omit
- Soak the oranges for about 15 minutes, then wash and scrub the oranges well.
- Cut into half, crosswise, break out the segments and discard the peel. Remove the seeds* into a bowl. Finish doing the same for all the oranges.
- Place the seeds in a small herb bag or tea bag, secure the string well.
- Put all the ingredients [except the sugar] in a heavy based pot, bring to boil for about 30 minutes or until the orange segments are soft. Add in the sugar and continue to boil over medium low heat for about an hour or longer. Let it bubble until gel point.
- Ladle the hot jam into the sterilized jars, cover and invert the bottles to cool before storing them in the refrigerator. *The seeds are good source of pectin which is needed for jam setting.
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