Mandarins have such a beautiful, fresh scent to them that I’ve often wondered why their oil hasn’t been more widely used for perfume. I love to throw the peeled skins in my bath with epsom salts and dried rose petals, their fragrance putting me in a calm, Nanna’s love place. I adore them in cakes instead of oranges, their zest grated or pickled to pair with lamb and they make the most amazing curd. For the first Mandarins of the season, we’ve made a gorgeous marmalade with rosemary. I adore this jam. It’s on the French Toast Board this flip with drenched sourdough, chilli roasted walnuts, house made quark and watercress. You’ll also find it on our pantry shelves.
Mandarin & Rosemary Marmalade
1.5 kg mandarins
1.5 kg sugar
1 bunch rosemary washed and picked
1 teaspoon salt
Cut the hard stem end of your fruit, then cut them in half and remove all the pips.
pop them in your food processor or blender and blitz them until the skin is chopped finely.
Add them to a pot with the remaining ingredients, bring to the boil and simmer until setting point. You can test this by popping a teaspoonful on a saucer and into the fridge. If you’re happy with the consistency once it’s cooled, remove the simmering pot from the heat and bottle he marmalade whilst still hot, into sterilised jars.
Eat the jam on buttered rye with a generous spread of ricotta or quark, try it as a last minute glaze on a leg of lamb or fold through your icing for a butter cake, top a mandarin curd tart with dolls for a pretty garnish, fold through plain yoghurt and serve with chocolate pudding or just eat it out of the jar!