Mandarin Marmalade
Sugarless Orange Marmalade
Mandarin Marmalade
12 medium (1 1/4 kg ) Mandarin oranges
7 cups ( 1 3/4 kg ) sugar, approximately
1/4 cup Cointreau Liqueur
1 1/2 litres ( 6 cups ) water
1/3 cup of lemon juice
Peel Mandarins and cut the rind into fine strips. Remove the pith and
seeds; tie the pith and seed in a muslin bag. Finely chop the flesh.
Combine the rind, muslin bag, flesh and water in a bowl. Cover and
stand overnight.
Transfer the mixture to a large saucepan, bring to the boil, simmer,
covered, for about 30 minutes, or until the rind is soft. Discard the
muslin bag.
Measure the fruit mixture, and allow 1 cup of sugar to each cup of
fruit mixture. Return the fruit mixture and sugar to the pan , and stir
over a low heat without boiling, until the sugar is dissolved. Stir in
the lemon juice. Bring to the boil, and boil, uncovered, and without
stirring for about 35 minutes, or until the marmalade sets when tested.
Stir in the Cointreau liqueur, and allow to stand for 10 minutes
before pouring marmalade into hot sterilized jars. Seal when cold
Sugarless Orange Marmalade
2 cans mandarin orange segments
2 cups unsweetened white grape or orange juice
1 (4-serving) box sugar-free orange gelatin
1/4 cup Minute tapioca
1/4 cup Sugar Twin
Grated peel of 1 thick-skinned orange
Put all ingredients into a heavy pot; bring to a boil until tapioca is
clear. Sterilize jar by filling it with water, then bringing water to a
heavy boil (approximately 4 to 5 minutes) in a microwave oven.
When jam is ready, pour water from jar over lid to sterilize; add jam
to jar while jar is hot, leaving 1/2-inch headspace. Screw the lid on
tightly and allow to cool.
Source: <http://www.aaa-recipes.com/mandarin/mandarin80.html>
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