Mandarin and Ginger Marmalade
READY-IN: 3 Hours
Juice and seeds of ½ lemon
3 cardamom pods
600g caster or granulated sugar
3 cups water
1 tsp finely grated ginger
- Peel mandarins and remove as much pith from the peel as possible. Set aside pith. Discard about ¼ of peel and thinly slice remaining into strips. Place peel in a large, heavy-based pot. Cut mandarins in half horizontally and remove seeds. Set seeds aside with pith.
- Break up mandarin segments, add to pot. Add lemon juice to pot, reserve seeds. Place pith, mandarin seeds, lemon seeds and cardamom pods in a muslin cloth and secure to form a parcel using kitchen twine (see tip).
- Add sugar, water and muslin parcel to pot and cook over low heat, without boiling, until sugar has dissolved, stirring constantly. Use a wet pastry brush to wipe any undissolved sugar that sticks to the sides of the pot back into the mixture. This is to avoid burning.
- Bring mixture to the boil. Reduce heat and simmer, without stirring, for 1½ -2 hours, until marmalade sets. To test, place a tablespoon of marmalade onto a cold plate, and refrigerate for 5 minutes. Marmalade should be thick and set. Remove from heat and carefully remove and discard muslin parcel.
- When the marmalade is nearly to being finished, sterilise your jars (see tip). Add ginger to marmalade and stir through to combine.
If you don’t have muslin cloth, you can use an empty teabag.
To sertilize jars and lids, place into a pot of cold water and bring to the boil. Remove from heat, thoroughly dry before filling with marmalade and sealing tightly.
If you want to double the recipe, it’ll take approx. an extra hour longer to cook.