Homemade mandarin marmalade

Now that these super fruits are still in season take advantage and make your marmalade (I don't call it jam since it is a citrus fruit) to enjoy at your breakfast or to use as a filling or spread on other desserts. I strongly recommend to use the authentic mandarins and not clementines or satsumas. There is no comparison between the three!! Mandarins are the real McCoy in this case and so you will not need to add any spices or vanilla to enrich the taste and the aroma!

Recipe of Evi Voutsina,

"Gastronomos" magazine of "KATHIMERINI" newspaper (2009)

Ingredients (for 4-5 medium-size jars):

2Kg of mandarins
2Kg of granulated sugar

Method:
Cut the mandarins in half and squeeze to get the juice. Keep the juice aside to use in the recipe the next day.

Get each mandarin half, discard the little stem and using a small spoon take off as much of the remaining flesh of the mandarin as possible.

Fill a large pot with water and boil in medium heat. Throw the mandarin skins in and boil for 3-4 minutes. Using a slotted spoon transfer the skins in a large bowl filled with plenty of cold water. Leave there to soak for 24 hours, changing the water during these hours 3-4 times.

Next day drain and transfer the skins in a blender and whiz until they are completely mashed. Transfer the pulp in a large pot along with the sugar and the mandarin juice you kept.

Boil the ingredients in medium heat until the marmalade is properly set.

Divide the marmalade into sterilised jars while it is still hot, carefully seal with the lids and leave the jars upside down until they are completely cool.