Australian mandarin season runs from April to October, so now is a great time to use this mandarin marmalade recipe!

Mandarins are not only delicious and juicy to eat but also contain a good source of vitamin C and folate and are a great source of antioxidants.


1 1/4 litres

Special Equipment:

  • 1 x 1/2L Leifheit Preserve Jar
  • 3 x 1/4L Leifheit Jam Jars
  • 1 x Leifheit Preserve Funnel


  • 2kg mandarins
  • juice and seeds of 1 lemon
  • 6 green cardamom pods
  • 1.2kg white granulated sugar
  • 6 cups water
  • 2 teaspoons finely grated ginger


  1. Peel mandarins and remove as much pith from the peel as possible. Set aside pith. Thinly slice peel into strips and place 3/4 of the peel in a large heavy based saucepan.
  2. Cut mandarins in half crossways and remove seeds. Set aside seeds and add mandarins to saucepan.
  3. Add lemon juice to saucepan and reserve seeds.
  4. Place pith, mandarin seeds, lemon seeds and cardamom pods in a muslin cloth and secure to form a parcel using kitchen twine.
  5. Add sugar, water and muslin parcel to saucepan and cook over low heat, without boiling, until sugar has dissolved, stirring constantly. Brush any undissolved sugar that sticks to the sides of the saucepan back into the mixture, using a wet pastry brush.
  6. Bring mixture to the boil. Reduce heat and simmer, without stirring, for 1 1/4 – 1 1/2 hours or until mixture jells when a teaspoon of conserve liquid is placed on a very cold plate. Remove from heat and carefully remove and discard muslin parcel.
  7. Meanwhile, sterilise Leifheit Preserve and Jam Jars.
  8. Add ginger to marmalade and mix to combine.
  9. Using a Leifheit Preserve Funnel to prevent spills and splatters, pour marmalade into prepared hot jars. Secure with lids.
  10. Once jars have cooled, label jars and store in the refrigerator.


  • Leifheit has a full range of products to satisfy your preserving needs from replacement screw top lids, jam jars and preserve jars in many sizes, jar labels and a preserve funnel that fits all Leifheit preserve jars.
  • When making jams, marmalades and conserves, use fruit that is in season, they are usually ripe, full of flavour and cheaper.
  • When labeling jars, ensure to list ingredients and date for future reference.
  • Never add cold food into hot jars – the jars will shatter.
  • Definitely one for mum,she would love this recipe,thanks!


  • A delicious sounding jam – favourite on fresh bread.


  • I would love to try making this – is sounds so good. I love anything with mandarin!

    • The taste is different to other jams and I like it!


  • Great combination idea for a marmalade. Looks delicious. Thanks for sharing!


  • looks yummmy


  • a lovely recipe, thank you


  • Lovely marmalade recipe looks delicious


  • Reminds me of Nan’s marmalade cooking days


  • Homemade marmalade is so much more flavoursome than shop bought marmalade.


  • Sounds like a great recipe


  • I’ve got a glut of oranges on our tree, so I’m going to try making this with oranges instead of mandarins. Love the addition of cardamom, it’s a sadly underused spice.


  • ginger and cardamom are so nice together


  • I’ve made jam but never marmalade, I’m not too keen on it but hubby loves it – I’d also like to know how long it keeps for – thinking with hubby only eating it, it will need to last a while.


  • Lovely, thanks for the recipe


  • love marmalade on toast, this one looks so tangy


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