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Mandarin Marmalade with Kaffir Lime Leaves

Mandarin Marmalade with Kaffir Lime Leaves

Shilpi & Etienne | between2kitchens
A perfectly balanced marmalade highlighting the wonderful taste of ripe mandarins. Delicious for breakfast, grilled meats, cheese courses or in desserts.
5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Condiment, Marmalade
Cuisine Western
Servings 750 gram (3⅓ cups)
Calories 680 kcal

Equipment

  • wide pot
  • small pot
  • bowls
  • marmalade glasses

Ingredients
 
 

  • 1.5 kilogram mandarins
  • 2 lemons
  • 5 kaffir lime leaves
  • 500 gram caster sugar
  • 100 millilitre triple sec liqueur

Instructions
 

preparing the ingredients

  • Cut half the amount of the mandarins and 2 lemons in half. Juice and set them aside. They should give you about 400ml (13.5 floz)
  • Peel the remaining mandarins. Make sure not to throw away the peel as we need these later.
  • Seperate the mandarins into segments and cut into small pieces. Remove any seeds, place in a bowl and keep aside. You should have 650g (1.4 lb) of mandarin flesh.
  • Cut about half of the peel into thick strips and discard the leftover. Now place the strips flat on your cutting board, with the white pith facing up.
  • Lay the blade of your sharp knife flat on the rind, press slightly and start slicing the white pith away from your hand. Try to remove most of the pith. Now cut the peel without the pith, into very thin strips called julienne's (refer to image in the blog).
  • Bring a small pot of water to a boil and cook the mandarin peels for about 4-5 minutes. Refresh them in ice water and strain.

cooking the marmalade

  • In a wide pot combine the juice, mandarin flesh, blanched peel, sugar, kaffir lime leaves (crush them slightly in your hand) and triple sec. Bring to a boil.
  • After 15 minutes reduce the heat to a simmer and cook, stirring often, for a further 45 minutes.
  • When done, It should be like a soft gel, still slightly runny like honey. To test the consistency, place a small amount of the marmalade on a cold plate, if it is too runny, keep cooking until you get the desired consistency.
  • When the marmalade is ready, fill it into jars and cool at room temperature. Close with a lid and keep chilled afterwards.

Notes

for storing and freezing
Homemade marmalade can be stored in the fridge for up to a month. If you follow proper canning instructions the jam can be kept for up to 6 month. Frozen it lasts for up to 3 months.

Nutrition

Nutrition Facts
Mandarin Marmalade with Kaffir Lime Leaves
Amount Per Serving (40 g)
Calories 680 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 9mg0%
Carbohydrates 174g58%
Fiber 7g29%
Sugar 165g183%
Protein 3g6%
Vitamin A 2554IU51%
Vitamin C 100mg121%
Calcium 140mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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