Small-Batch Mandarin Orange Marmalade
There’s something special about capturing sunshine in a jar, which is exactly what this small-batch mandarin marmalade does. Made with fresh mandarins (like Adorbs!), a touch of lemon, and just the right amount of sugar, it’s bright, tangy, and full of citrus flavor.
If you’ve never made marmalade before, this recipe is the perfect place to start. With no canning required and just a few basic ingredients, it’s wonderfully doable. And the results taste like something far more complicated! Once you’ve tried homemade, you might find it hard to go back to store-bought.
For this recipe, you don’t need canning supplies or a full afternoon. You just need a saucepan, a few simple ingredients, and about an hour. Perfect for gifting, serving with biscuits, or adding a spoonful to your holiday cheese board.
Why You’ll Love This Recipe
- No canning needed: Just simmer, cool, and store in the fridge.
- Small-batch friendly: Uses about a dozen mandarins — no huge stockpot required.
- Bright and balanced: The lemon adds the perfect touch of tartness.
- Versatile: Spread it on toast, swirl into yogurt, or serve alongside roasted meats.
Mandarin Orange Marmalade
Ingredients
- 12 mandarin oranges
- 1 cup water
- 1 medium lemon (zested and juiced)
- 2 cups granulated sugar
Instructions
- Prep the fruit.Cut a thin slice off both ends of each mandarin and discard. Slice each mandarin in half through the equator, then cut each half into thin slices, removing any seeds as you go.
- Combine ingredients.In a medium saucepan, combine the sliced mandarins, water, lemon juice, and zest. Stir gently to mix.
- Simmer.Bring the mixture to a boil over medium heat, then reduce to a gentle simmer. Cook uncovered for about 20 minutes, stirring occasionally, until the peels are tender and the mixture looks slightly translucent.
- Add sugar.Stir in the sugar and return to a gentle boil. Cook for 25–30 minutes, stirring occasionally, until the mixture thickens and reaches 220°F (the “gel stage”).💡 If you don’t have a thermometer: Drop a small spoonful on a chilled plate. After a minute, push it with your finger — if it wrinkles slightly, it’s ready!
- Skim foam (optional).If you notice foam collecting on top, you can gently skim it off for a clearer finish.
- Cool and store.Let the marmalade cool for 10–15 minutes, then ladle into clean jars. Once cooled completely, cover and refrigerate.It will thicken more as it chills and keeps well in the fridge for up to 3 weeks.
Notes
More Info About This Recipe
About texture:
The sugar helps the marmalade set to that classic gel-like consistency. If you substitute a sweetener like Splenda, it will still taste delicious but remain more syrupy.
About the peel:
Mandarin peels are naturally thin and tender, so you can use them whole. You do not need to blanch or remove the rind. If using thicker-skinned oranges (like navels or Valencias), blanch the peel in boiling water for a few minutes to soften and remove some bitterness before slicing.
Why no pectin:
Pectin is used in many fruit preserves recipes to help create the thickened consistency. It’s not needed for this recipe though as this one firms up without pectin. Both sugar and citrus provide what’s needed for the marmalade to gel: the sugar thickens as it cooks, and the natural pectin in the mandarin peels and lemon juice gives the mixture its soft set once cooled.
Citrus variations:
Try mixing mandarins with blood oranges, tangerines, or even a grapefruit for a more complex flavor.
Serving ideas:
Spoon it over cheesecake, swirl into yogurt, stir into cocktails, or warm it slightly to drizzle over roasted carrots or baked brie.
If you ever find yourself with a few extra mandarins on the counter, this is a delicious way to use them. The recipe is easy to scale up or down, so you can make just a small jar for yourself or a few extra to share. However much you make, it turns out bright, cozy, and full of citrus sunshine. It’s a simple pleasure that keeps beautifully in the fridge and brings a touch of brightness to winter mornings. 🍊
