Mandarin Breakfast Marmalade
·
Makes 5 cups
·
Prep30 minutes + overnight to soak
·
Cook1 hour 20 minutes
·
Cost $1.95 per cup
Top Tip To test if marmalade is
ready, place a small plate in the freezer to chill Spoon 2 tea-spoons of the
marmalade onto chilled plate and return to freezer for 5 minutes to cool. If
the surface wrinkles when pushed with your finger, it’s ready
Ingredient
·
1.5kg mandarines
·
1 cinnamon stick
·
5 cups sugar, approximately
·
Fruit toast and fresh ricotta, to serve
Recipe
1. Peel mandarines;
cut zest into thin strips. Remove white pith from mandarines, reserving half;
discard remaining pith. Cut mandarines in half crosswise. Remove and reserve
seeds. Separate segments.
2. Combine segments
and zest in a bowl. Tie reserved seeds and pith in a square piece of muslin.
Add to bowl. Cover with 1 litre (4 cups) water. Cover with plastic food wrap;
stand at room temperature overnight
3. Place mandarine
mixture, muslin bag and cinnamon in a large saucepan. Bring to the boil over
high heat. Reduce heat to low; simmer, covered, for 35 minutes or until zest is
soft. Remove from heat; discard muslin bag and cinnamon.
4. Measure
mandarine mixture into a heatproof jug. Allow 1 cup of sugar for each cup of
mandarine mixture. Return mandarine mixture and sugar to pan. Stir over low
heat, without boiling, until sugar dissolves. Increase heat to high; boil for
40 minutes or until marmalade gels when tested (see Tip). Pour marmalade into
hot sterilised jars. Seal immediately. Cool. Serve with fruit toast and ricotta
Mandarin Breakfast
Marmalade
