Mandarin Marmalade

Name: Mandarin Marmalade
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 28
Ingredients: Mandarin oranges 2.2 lbs; Sugar 2 cups

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Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 48
Carbohydrates g 11.6
of which sugars g 11.6
Protein g 0.2
Fats g 0.1
of which saturated fat g 0.01
Fiber g 0.3

Difficulty: Average
Prep time: 10 min
Cook time: 45 min
Serving: 28
Cost: Low
Note + the time for sterilizing the jars and cooling the marmalade

PRESENTATION

Mandarin marmalade—it's a classic Italian treat that just brings the bright, sweet scent of winter right into your kitchen. And you know what? In many Italian homes, making homemade mandarin marmalade is like, a super beloved seasonal ritual. Families come together, peeling fresh mandarins and filling the house with that tangy citrus aroma—so so good. What makes this mandarin marmalade recipe really special is its simplicity: just ripe mandarins and sugar, no artificial additives at all. Really keeps the flavor pure and intense, so every spoonful bursts with fresh, just-picked fruit taste.

While some folks might experiment with other citrus like lemons, honestly, nothing quite matches the punchy aroma and juicy bite of mandarins, especially when spread over warm, toasted bread or used as a crostata filling. Plus, in Italy, particularly during cooler months, making a batch of mandarin marmalade preserves those winter flavors for later enjoyment. It’s really satisfying to open a jar in the spring and be hit by that bright, zesty smell, transporting you back to cozy winter afternoons in the kitchen—really.

This homemade mandarin marmalade pairs beautifully with both sweet and savory dishes—spread it on toast, swirl it through yogurt, or use it to glaze meat for a tangy twist. Regional traditions sometimes add a hint of lemon or a splash of vanilla, but the main idea remains: keep it simple and let the fruit shine. The deep golden color and moist texture make every jar look and taste like a real treat. Whether you’re crafting citrus marmalade for gifts or storing some for yourself, this recipe never gets old. Homemade preserves like this make you appreciate just how good the basics can be, offering a real taste of Italian tradition with every bite. Seriously, there’s a special joy in knowing you’ve captured the heart of the season in a jar, ready to enjoy anytime. And the sauce? Perfect.

How to prepare Mandarin Marmalade

To prepare the mandarin marmalade, start by sanitizing the jars and lids, referring to the guidelines of the Ministry of Health provided at the end of the recipe. While the jars are boiling, begin the preparation by rinsing the mandarins under running water 1 and removing the stem if present 2. Then heat water in a large pot and when it starts to boil, add the mandarins and blanch them for about 5-6 minutes 3.

Drain the mandarins 4 and place them on a tray lined with kitchen paper 5; let them dry slightly, then cut them in half 6 (there is no need to peel them, so the taste of the preserve will be sweeter).

Remove any seeds with the tip of a knife 7, divide them further into segments, and transfer them to the blender 8; blend everything coarsely for a few moments 9

In a pot, pour the puree you obtained, then add the sugar 10, turn on the low heat and stir 11; cook the mixture for about 45 minutes, checking with a kitchen thermometer that the temperature reaches and does not exceed 226°F 12.

Once the right temperature is reached 13, turn off the heat and blend your marmalade with an immersion blender 15; once ready and the jars are also ready to use, pour the still-hot marmalade into the sanitized jars 15, without reaching the brim.

Close the jars 16 by tightening very tightly; turn them upside down 17 and let them cool completely; your mandarin marmalade is ready 18 to be stored. Once the jars have cooled, check if the vacuum has occurred correctly: you can press the center of the lid, and if you don't hear the classic "click-clack," the vacuum has occurred. Your mandarin marmalade is ready to be enjoyed!

Storage

Store the mandarin preserve in the pantry, in a cool, dry place away from light and heat sources, for about 3 months. It is advisable to wait at least 2-3 weeks before consuming the marmalade.

Once opened, consume within a very few days, 3-4 at most. Therefore, it is recommended to use small jars to avoid a prolonged opening.

Advice

You can use the clementine variety if you prefer a slightly sweeter taste; to make your mandarin marmalade even more fragrant and flavorful, you can flavor it with a cinnamon stick or the seeds of 1 vanilla bean during cooking!

IMPORTANT

Homemade preparation of preserves and marmalades can pose health risks. In a domestic setting, it is not possible to create the conditions and measures necessary to ensure food safety and suitability, which, on the contrary, industrial procedures can ensure to prevent dangerous contamination. It is therefore important to strictly follow food safety guidelines to reduce risks, but it must always be kept in mind that the same level of food safety as professionally produced preserves and marmalades will not be achieved. For proper preparation of homemade preserves, we refer to the guidelines of the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.