“Late Mandarin Marmalade” fruit, water and sugar, nothing more. As always, a single recommendation, to have excellent ripe fruit, untreated and perfectly intact. Talking about italian fruit I can recommend you the Lemon of Amalfi (...are you thinking about "Limoncello"?). The Orange of Sicily that can be golden (from November to January) or red (from February to spring). The famyly of Mandarin, Tangerine and "Clementine" (without seed). Last but not least the Cedro that is a huge lemon not eatable but frequently used in perfumery for its powerful essential oil Choose ripe and untreated tangerines. Check that the fruit is intact and without dents. Peel the tangerines and, with the help of a knife, try to scrape off the white residues and filaments. Divide into segments and remove the seeds: you have to pay a little care at this stage of the preparation which is also the only slightly difficult part of the recipe. Also peel the apple and cut it into 5 or 6 large pieces, removing all the seeds Weigh the fruit and put it in a heavy-bottomed saucepan, adding a quantity of granulated sugar equal to 2/3 of the weight of the fruit (about 750gr for 1kg of PEELED fruit) Start cooking over a low heat, stirring often and checking that the fruit does not stick to the bottom. After about 30 minutes the jam should be ready. Taste to check that it is sweet enough. If you want, you can add more sugar and a little water, continuing cooking for a few more minutes, so that the sugar dissolves completely Jam tends to thicken and darken as it cools, which is why it is always better to cook it less than too much. You can keep it in jars (carefully following the sterilization rules) or, as I do, use it immediately for making a "crostata" In Italy we do not make a difference between Jam and Marmalade: we only have "marmellata". In the past, it was a simple and ingenious way not to waste excess fruit. After the harvest, all the fruit that was not eaten or sold ended up in the pot to be enjoyed all year round. I absolutely love mandarin jam. But we also have an excellent lemon jam (those of Amalfi are wonderful) and Sicilian orangesLate Mandarin Marmalade
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Italiancookingtips:
Late mandarins, typical of Palermo, Sicily, ripen late, between the end of March and April. I prefer them for their persistent aroma and unique sweetness: really perfect!
Italiancookingtips:
This recipe is really basic, but you only need to be careful: remove the white residues from the fruit as much as possible because they are bitter and dirty the final result
Italiancookingtips:
I add an apple to this recipe because it is rich in pectin and helps the jam thicken faster without having to be cooked for a long time. The less it is cooked, in fact, the more the jam will be fragrant, clear and shiny
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