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Mandarin & Ginger Marmalade.

July 24, 2011

Mmm … marmalade. I’ve been craving it lately, walking past the fruit and veg shops with their bright net-bags of oranges and mandarins and thinking good thoughts. Ginger and citrus are just made for each other, and citrus is perfect for jamming. It has heaps of natural pectin, so there’s no need to faff about with special jam-setting sugar – you just need fruit, ginger, sugar, water – that’s it! Compare that with some of the ridiculously long ingredient lists on shop-bought jams (go on, have a look). It makes sense to make your own, yes? And it really couldn’t be easier, honestly. Ee by gum, this is a cracker.

The Month of Ginger!

Week 1 ::: Ginger Syrup & (Bonus!) Candied Ginger.
Week 2 ::: Sticky Ginger Cake.

Mandarin & Ginger Marmalade.

Adapted from ::: Exquisite Mandarin Jam ::: Sally Wise.

Prep ::: 15 mins
Cooking ::: 1 hour 40 mins
Makes ::: 1 large, 1 medium and 1 small jarful

8 mandarins
water
50g piece ginger, peeled, finely chopped
juice of 1 lemon
about 4 cups sugar

1. Place (whole) mandarins, ginger and lemon juice in a large saucepan. Pour over enough water to just cover the mandarins. Weigh mandarins down with a plate, so they stay completely immersed. Bring to the boil and simmer for 1 hour, or until mandarins are tender.

2. Remove mandarins from liquid. Quarter, remove seeds, and roughly chop. Return mandarins to liquid in saucepan. Measure fruit and water mixture (mine came to just over 4 cups), then add an equal measure of sugar.

3. Bring back to the boil, stirring to dissolve the sugar. Continue to boil for 30-45 minutes, or until you reach setting point. To test for setting point, put a small teaspoon of jam on a saucer and allow to cool. Run the teaspoon through the mixture – if it wrinkles and is thick, you’re good to go! if not, give it another 5-10 minutes, then test again.

4. Pour into sterilised jars and seal when cold. Enjoy!

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