OMG Marmalade! (aka Orange, Mandarin, Ginger Marmalade)

Orange, Mandarin and Ginger Marmalade

Originally made in Scotland in the late 1700s, the marmalade is a time tested breakfast favourite.

For me,  food is completely intertwined with memories and consequently loved ones.  With this in mind, Tea, for me is not just for Twinings but also my mother.  In the same way, Ginger Marmalade will always invoke memories of my grandmother who loves to slather it on toast which she inevitably eats cold because she is constantly on the go and never seems to sit still for more than five minutes.  And so, with this memory I come to today’s blog post.  This marmalade is not the strong gingery spread with which my grandma so enjoys, but instead a more mellow, gently perfumed concoction, perfect for the whole family.

This is a very easy recipe to follow, however can be time consuming.  With this in mind, turn the tunes up and be sure to have a good cup of tea on hand for a well spent afternoon!

Orange, Mandarin and Ginger Marmalade

  • 1.1Kg Navel OrangesOranges and Mandarins
  • 900G Mandarins
  • 10cm Ginger (3-4inches) (finely grated)
  • 1/2Kg Sugar
  • 1 Lemon (juiced)
  • 6C Water
  • Separate flesh, pith, seeds and skin of oranges and mandarins.  Be sure to remove with care all traces of pith from the flesh of the fruit as pith will result in a bitter tasting marmaladeMandarins with pith and skin removed
  • Courtly  chop fruit and place in pot
  • Take half of the skin and removing all traces of pith finely slice.  Add this to fruitThinly sliced skin
  • Tie in a square of muslin fabric or a clean cloth napkin (or similar) approximately half of the pith and any seeds removed from the flesh and skin.  This packages should be tightly secured. By including some pith a slight bitterness is imparted which both counteracts the sweetness of the sugar as well as providing that quintessential flavour of marmalade.  Add to potPithPith tied up in Napkin
  • Add sugar, lemon juice, grated ginger and water to potMarmalade Simmering
  • Bring to a boil, stirring till sugar has dissolved
  • Allow to simmer uncovered for 1-2 1/2 hours or until jam consistency has been reached *Whilst similar recipes suggested a cooking time of only one hour, I found my mixture took upwards of two and a halfMore Marmalade Simmering
  • Pour into prepared jars and sealOrange, Mandarin and Ginger Marmalade
  • For information on preparing jars please click here.


I must admit that this was my first attempt at marmalade makin’, but as far as I can taste, the experience was successful, even if a time consuming in the removal of the pith.  Special thanks to A Table for Two for guidance on basic marmalade making.

This entry was posted in Breakfast / Brunch, Gluten-free, Jam / Marmalade / Preserves and tagged , , , , , , , , , . Bookmark the permalink.

5 Responses to OMG Marmalade! (aka Orange, Mandarin, Ginger Marmalade)

  1. Kristen says:

    Sorry for the delay in replying Suzanne. I have just returned from a Year 7 & 8 Camp – an adventure and a half!

    Sorry to hear the marmalade didn’t quite turn out. You hit the nail on the head with the suggestion of adding some pectin. Pectin is naturally occurring in fruit (and usually with citrus fruits is quite high). I’m not too sure why your marmalade didn’t set, however it may have had something to do with the pectin content of your particular fruit (not a helpful answer I know).

    My other guess would be the temperature at which your simmered the mixture. From memory I had my bubbling away quite a lot. If the temperature was lower it may have slowed the setting process.

    Finally I have noticed that with jam making (I’m only just experimenting myself with the process) that the jam does seem to set quite a bit more once it has cooled.

    Once again, sorry for the delay in getting back to you! If you are looking for a great way of using some ‘not so set’ marmalade try the chocolate and marmalade (

    Thanks for visiting To Serve, With Love

    Kind Regards


  2. Suzanne Stone says:

    Help!!!!!My daughters and I entered this project with anticipation,me, especially with my English heritage.We followed the recipe with care. Cooked it 2 and a half hours. Sadly the end result was runny marmalade—excellent taste. Do you have any answers?? We translated the kilograms to American weights. Can we remedy this batch or what….add commercial pectin?? Please help and thanks. Suzanne Stone.

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