10 1/2oz(300g)mandarin oranges, such as Halo or Satsuma, about 2 large *see Notes
1cup(240ml)water
1/2medium lemon, *see Notes
7oz(200g)white sugar, about 1 cup
1/4cupchopped cherries or dried cranberries, optional
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Instructions
Before you start, take a small plate and pop it in your freezer. We will use it later to test our marmalade.
Peel the orange and set the peel on a cutting board. Set the orange pieces aside for now. Get your sharpest knife and cut the peel into small slices. You can make them smaller, for a less chunky marmalade or larger for a chunky marmalade. Do try to make them all the same size, whichever way you go. I like a thin slice about 3/4-1-inch long.
Using a sharp vegetable peeler, remove the peel from 1/2 a lemon, trying your best to get just the yellow and little of the white. Slice the lemon peel thinly and add to your orange slices. Cut the lemon in half and set the peeled half lemon aside with the peeled oranges for now.
Add the sliced orange and lemon peel to a large saucepan (not aluminum or cast iron). Add the water and bring mixture to a boil over medium heat. Reduce heat to low, cover the pot with a lid and simmer for 20 minutes. **Check the pot after about 15 minutes to make sure there is still enough liquid in the pot. If not, add a bit more.
Meanwhile, chop the orange by cutting across the equator of the oranges and breaking into smaller pieces, checking for and discarding any pits you might find. Place the orange pieces into a bowl (to keep the juices contained). Chop the half lemon, removing and discarding any pits. Add to the bowl with the orange pieces.
Remove lid when peel has simmered. Add the white sugar and the chopped orange and lemon flesh to the pot. Increase heat to High and stir until mixture comes to a boil and sugar is dissolved. Allow mixture to boil, stirring only once or twice, for 8 minutes. At this point, use a few pulses with an immersion blender in the pot (or a potato masher), to break up the orange flesh a bit more, for a smoother marmalade. Just a couple of pulses are needed, as you don't want to break down the peel slices. Continue boiling for about 2-4 minutes more, then start testing the liquid on the cold plate from your freezer. *Total boiling time should be about 10-12 minutes in most cases.
To test the marmalade: Drop a bit of the liquid from the marmalade on the cold plate and run your pinky finger through it. If the liquid runs back together and fills in the line you just made with your finger, you need to cook longer. If the line remains and the edges of the line look "set" or a bit wrinkled, your marmalade is ready!
Remove pot from heat. Stir in any add-ins at this point. If you notice any chunks of the white pith from the lemon still visible, you can spoon out and discard. Let marmalade stand in the pot while you get your jar ready. Clean a 2-cup/16oz jar and dry. If you have a wide-mouth funnel, that would be handy here, too. Spoon marmalade into clean jar and let stand, uncovered, for 15 minutes, then place lid on jar (not too tight) and refrigerate.
Marmalade will keep well refrigerated for up to 3 months or can also be frozen for up to one year.
Notes
I love using mandarin orange for this recipe, as they have thin skin, little pith and wonderful orange flavour. As mandarin oranges vary in size, weighing is the best option. Start with about 10oz/300g of oranges, weighed before peeling.That said, you can use any type of orange with this marmalade. Please refer to the Ingredient Notes above the Recipe Card for more details. Whatever type of orange you start with, you will want to use 300g of orange and 200g of white sugar. The 3:2 ratio of orange to sugar will ensure a nice set to the marmalade.The lemon is added just for a little more citrus flavour and adds a bit more natural pectin to the mix. If you don't have or want to use lemon, you can just omit and use oranges only.