Mandarin Shred Marmalade

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“Times are guesses. This recipe comes from Sue Ruchel's "Windfalls: Preserves and other country kitchen secrets".”
13hrs 30mins
1 batch

Ingredients Nutrition


  1. Peel the mandarins and cut the peel finely with scissors.
  2. Tie finely shredded peel in a muslin bag.
  3. Wash and roughly chop the lemons and grapefruit.
  4. Put the mandarin segments and chopped fruit into a bowl.
  5. Cover with water, place the bag of peel in with the fruit and leave to soak overnight.
  6. The next day boil all until the fruit is soft and the liquid is reduced by half.
  7. Remove the bag of peel after 20 minutes.
  8. Pour all the fruit through a jelly bag, leaving it to drip awhile, then squeeze it to get all the juice.
  9. Discard the pulp.
  10. Add the sugar to the juice, stirring the sugar until it is dissolved, then add the peel from the muslin bag.
  11. Boil all together until setting point is reached.
  12. Allow to stand, then stir the peel evenly through the mixture.
  13. Bottle and seal.

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