Sicilian Mandarin Marmalade
- Mandarino tardivo di ciaculli 1 kg
- Zucchero 400 gr
- Preparazione per circa 1 kg di marmellata siciliana di mandarini
Wash the Sicilian mandarins removing the stem and in the meantime heat water in a saucepan and when it starts to boil pour in the mandarins and blanch them for about 5-6 minutes. Drain the blanched mandarins removing all the seeds you find inside and blend them in a blender. Once blended, place the mixture in a saucepan and over low heat add the sugar, always remember to stir continuously. The mixture will need to cook for about 50 minutes at a maximum temperature of 108 °C, which once reached will determine whether the mixture is cooked, turn off the heat and blend everything with an immersion blender. Pour the Sicilian Mandarin marmalade inside sterile jars and let it cool by closing the jars tightly and letting them cool upside down. Once cooled, your Mandarini di ciaculli tardivo marmalade is ready to enjoy.