These preserves balance bright, lightly tart mandarins with finely grated zest. They capture the fresh aroma of mandarins at their winter peak and bring a refreshing citrus note to the breakfast table.
Finely grate the mandarin zest. Remove the membranes and seeds, then separate the segments.
Toss the mandarin segments and grated zest with the sugar. Cover and let stand for at least 2 hours, until the mandarins release their juices.
Bring the mixture to a boil in a wide pot, first over medium heat and then over high heat. Skim off any foam with a spoon.
When the preserves thicken, add the lemon juice and boil for a few more minutes. To check the consistency, drip a little onto a plate and draw a finger through it; if the trail holds, it is ready. Carefully fill sterilized jars while the preserves are boiling and seal them.
When zesting the mandarins, use only the orange outer peel; the white pith is bitter. This recipe contains no flour, milk, or eggs and is plant-based and gluten-free. Carefully fill sterilized jars while the preserves are boiling, turn them upside down to cool, and store in a cool, dark place.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
