Use boiling water to sterilize the jars and leave them to dry. Place a side plate into the freezer. This will be used later to test the marmalade’s setting point.
Mandarin Oranges (10)
Halve and squeeze out the mandarin and lemon juice into a large saucepan, retaining any seeds and pulp. Use a spoon to scoop out the remaining pulp and place it into a piece of muslin, along with any seeds.
Use kitchen twine to secure the muslin and place it into the saucepan with the mandarin juice.
Slice the mandarin peel into thin strips and add to the saucepan, along with the lemon peel if you prefer a bitter angle to the marmalade.
Pour in the
Water (6 1/4 cups)
and simmer over medium heat for 30-45 minutes or until the rind has softened, taking care not to reduce the liquid too much.
Use tongs to remove the muslin bag and place in a sieve over the saucepan to strain. Add in the
Granulated Sugar (5 cups)
Bay Leaves (3)
and simmer the liquid until the sugar has dissolved.
Increase the heat to a boil and cook for 10-15 minutes at a time, checking the marmalade’s consistency by spooning a drop of the liquid onto a chilled plate. Push the drop with your finger and if it crinkles, the marmalade is ready. If not, continue to boil the mixture. This can often take up to an hour, so both patience, as well as a watchful eye on the saucepan, are needed.
Once the marmalade has set, leave to cool slightly before spooning it into the glass jars and sealing tightly.