Mandarin Marmalade

Method

1. Peel half of the mandarins, thinly slice the exterior skins, then set the skins aside. Peel the other half of mandarins, and discard the skins.
2. Take the peeled mandarins and remove as much white fibres (the pith) as you can. Cut the mandarins in half horizontally and be sure to remove any seeds. Don’t discard your pith and seeds!
3. Create a pouch for pith and seeds using some cloth or a handkerchief. Tie it tightly so nothing escapes.
4. In a large pot, place the 6 cups of water and heat over a medium heat. Add in the mandarins, sliced skins, sugar, lemon juice, as well as the pouch of seeds and pith. Dissolve the sugar by stirring.
5. Increase heat to high and bring the water to a boil, before reducing the heat to medium to simmer for almost an hour (lid off). A setting point will be reached.
6. Remove the marmalade from the heat and let it stand for 10 mins. Remove the pouch of seeds and pith, then pour mixture into hot, sterilized jars and seal well.