mandarine marmalade

Mandarin marmalade: the recipe of the preserve with an intense and citrus flavour

Mandarin marmalade (mandarin jam) is a winter preserve with a citrusy and intense flavour, ideal for spreading on rusks or toasted bread, but also excellent for filling croissants and pies: ideal for those who love jams that are not too sweet. The tangerines will first be blanched and then cut into pieces with all the peel, so as to make the jam less sour, they will then have to be blended and cooked only with sugar, to obtain a natural and genuine product. The only care will be to eliminate all the seeds before preparation: however, you will be rewarded with an exquisite preserve. Here’s how to make it at home in just a few steps.

Ready in: 1 hour
Calories in tangerine jam recipe: 2030


SUGAR 400 gram

Nutrition Facts

Servings: 8
Amount per serving
Calories 254
% Daily Value*
Total Fat 0.4g 1%, Saturated Fat 0.1g 0%, Cholesterol 0mg 0%, Sodium 3mg 0%, Total Carbohydrate 66.7g 24%, Dietary Fiber 2.3g 8%, Total Sugars 63.2g, Protein 1g, Vitamin D 0mcg 0%, Calcium 46mg 4%, Iron 0mg 1%, Potassium 208mg 4%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

How to make tangerine jam

Begin the preparation of the mandarin jam (mandarin marmalade) by sanitizing the jars. Meanwhile, rinse the tangerines and remove the stem. Heat the water in a saucepan and, as soon as it begins to boil, pour in the mandarins, which must be blanched for about 5 minutes. Once ready, drain and arrange them on a tray lined with kitchen paper, let them dry a little and then divide them into wedges, leaving the peel. Remove all seeds and blend for a few seconds. Then pour them into a saucepan, add the sugar and simmer, stirring constantly: the mixture will have to cook for about 40-50 minutes.

Check with a kitchen thermometer that the temperature does not exceed 108 °: once this temperature has been reached, turn off the heat and blend the jam with the hand blender. Now pour the hot tangerine jam (mandarin marmalade) into the sterilized jars, without reaching the brim. Close them well and turn them upside down, letting them cool. As soon as the jam has cooled, check that the vacuum has been carried out correctly: press the centre of the cap and, if you don’t hear the click-clack, then the vacuum has been done correctly. Wait at least a couple of weeks before enjoying it.

Advice for mandarin marmalade

For the preparation of this homemade tangerine jam (mandarin jam), we recommend the use of organically grown tangerines, as you will also use the peel.

If you don’t have an immersion blender, use a vegetable mill.

Those who prefer can prepare the mandarin jam (mandarin marmalade) without white sugar, which you can replace with whole cane sugar, or with other natural sweeteners such as honey, stevia or agave syrup.


You can keep the tangerine marmalade in the pantry: a cool, dry place away from light and heat for 3 months. Once the jar is open, put the jam in the fridge and consume it within a few days.

You may be interested to read Mandarin cream recipe/ Mandarin liqueur recipe/ Ginger and lime herbal tea recipe/ Soup with apple recipe/ chocolate cake without flour recipe/ Green tomatoes jam recipe.

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