Capturing Citrus Bliss: Homemade Mandarin Marmalade Recipe - Preserving the Sweetness in 27 Jars
Preserving the vibrant flavors of fresh fruits is a delightful way to enjoy their essence long after their peak season.
In this article, we delve into the art of preserving Mandarin through a homemade marmalade recipe. With the help of a pectin enzyme, we'll discover a wonderful technique to remove the bitter white pith and create a luscious, sweet spread that can be savored throughout the year. Join us as we embark on a journey of preserving the sunshine and capturing the essence of Mandarin in 27 jars of deliciousness.
Ingredients:
- - 27 Mandarin
- - 2 tablespoons pectin enzyme
- - 4 cups granulated sugar
- - 4 cups water
Instructions:
1. Begin by thoroughly washing the Mandarin to remove any dirt or impurities. Pat them dry.
2. Using a sharp knife or a citrus zester, carefully remove the zest from the mandarin , avoiding the bitter white pith. Set the zest aside.
3. Cut the mandarin in half and squeeze out the juice. Strain the juice to remove any seeds or pulp.
4. Separate the orange peels from the inner pulp and membranes. The peels will be used for the marmalade, while the pulp and membranes can be discarded or used for other purposes.
5. Place the orange peels in a large pot and cover them with water. Bring the water to a boil and cook the peels for about 10 minutes. This process helps soften the peels and remove any bitterness.
6. Drain the peels and rinse them under cold water. Repeat this boiling and rinsing process two more times.
7. After the final rinse, drain the peels and finely slice them into thin strips.
8. In a separate pot, combine the sliced orange peels, mandarin juice, pectin enzyme, sugar, and water.
9. Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar.
10. Once the mixture reaches a rolling boil, reduce the heat to low and let it simmer for about 1-2 hours, or until the marmalade reaches the desired thickness. Stir occasionally to prevent sticking and ensure even cooking.
11. While simmering, skim off any foam that forms on the surface of the marmalade.
12. Perform a gel test by spooning a small amount of the marmalade onto a chilled plate. If it wrinkles and sets after a few minutes, the marmalade is ready. If not, continue simmering and repeat the gel test periodically.
13. Once the marmalade has reached the desired consistency, remove it from the heat and let it cool for a few minutes.
14. Carefully ladle the hot marmalade into sterilized jars, leaving a small headspace at the top. Seal the jars tightly.
15. Process the jars in a boiling water canner for 10 minutes to ensure proper preservation and create a vacuum seal.
16. Remove the jars from the canner and let them cool completely at room temperature. Check the seals to ensure they are tight and store the jars in a cool, dark place.
Preserving the bright and refreshing flavors of Mandarin through homemade marmalade is a true culinary delight.
With the help of a pectin enzyme, we've discovered a wonderful technique to remove the bitter white pith and create a succulent spread that can be enjoyed throughout the year. By following this recipe, you've not only preserved the sweetness of Mandarin but also embarked on a journey of creating 27 jars of delectable marmalade. Spread it on toast, incorporate it into baked goods, or indulge in its citrusy goodness straight from the jar. Let the vibrant taste of Mandarin bring sunshine to your breakfasts and elevate your culinary creations.
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