Mandarin & Lemon Marmalade

At the moment I appear to be the citrus whisperer, after the gall wasp induced over abundance of lemons covered most of my bench top in, well, lemons obviously I've suddenly become a magnet for generously supplied Mandarins. Some from a lovely fellow pottery class attendee and then a plethora from some lovely friends who brought a tubful to my door, with a request for some of my experimental marmalade in return, who could say no to that deal?

Obviously I can't send out the actual marmalade to you lovely people, but I can share the perfectly pretty results of another way to dwindle the citrus supplies while keeping some for later. 

You can have your lemons and eat them too!


Mandarin and Lemon Marmalade by Lila Wolff


1 kg Mandarins
550 grams Lemons
3 cups Water
1.5 kg Raw Sugar


Peel mandarins and lemons and set aside 150 grams of mandarin peel and 85 grams of lemon peel.
Julienne peel and set aside.
Place lemons and mandarins in a blender and blend until fully broken down, transfer to a medium pot that is over a medium to high heat.
Add water, sugar and peel.
Bring to a rolling boil while stirring, then turn heat down to medium, keep mixture at a high simmer.
Continue to stir regularly for 50-60 minutes while marmalade thickens.
To check if marmalade is ready you can do the "crinkle" test by placing a saucer in the freezer to chill, then removing and adding a small amount of marmalade to the plate and see if the surface of the marmalade "crinkles". You can also use a candy thermometer and see if the marmalade has reached around 105c. The longer you cook the marmalade and the higher a temperature it reaches the more bitter it will become so try not to over-cook it.
Once marmalade has reached its setting point transfer it to sterile jars and seal. 
Unopened marmalade stored in a pantry can keep for between 6 months and a year.

Best Served:

On some beautifully browned crumpets or english muffins, with a cup of piping hot tea.