Getting a Grip on the Glut Part 2
This is a tight skinned, squat mandarin which we have growing here. Tastes more like an orange than a mandarin. Perfect for marmalades.
2 kilos of mandarins
1 kilo sugar
Put a small plate into the freezer to cool. Wash the fruit well under running water, including the lemon and place in a heavy based pan with 1 1/2 litres of water and bring to the boil. Lower the temp slightly, cover and leave the fruit to cook and become soft, but not to disintegrate.
Remove the fruit from the water and allow to cool a little. Separating three quarters of the fruit, slice each mandarin in half and begin slicing thinly the skin and the flesh into slithers suitable for marmalade. The remaining quarter, separate the flesh and discard the rinds, chop the flesh roughly and add to the remaining rinds. Save all the pips.
Supplement the boiled water to achieve approximately 1 1/2 litres. Add the sugar, stirring to dissolve, add the sliced rind from the mandarins and lemon. Tie up the pips in a muslin and throw into the pan. Bring to the boil for 10 to 15 minutes, reduce the heat to a gentle simmer. When you see it begins to thicken, check for a set on your cold plate. Remove the pan from the heat whilst you check. Keep simmering if required.
Jar up in sterilized jars and label.