Homemade Green Mandarin Marmalade: Refreshing in Summer, Cozy in Winter!
Fragrant Green Mandarin Marmalade from Summer’s Finest
Make delicious marmalade with ‘cheonggyul’, the unripe mandarins available only in summer. This versatile recipe will guide you through making a vibrant marmalade perfect for zesty sodas in the heat or warming tea in the cold. This recipe makes a generous 5kg batch, so you can enjoy its refreshing taste all year round!
Ingredients
- 5kg Green Mandarins (Cheonggyul)
- 5kg Granulated Sugar
- 1 cup Baking Soda (for cleaning)
- 1 cup Vinegar (for cleaning)
Cooking Instructions
Step 1
First, let’s clarify what ‘Cheonggyul’ are. Cheonggyul refers to unripe mandarins, characterized by their small size and light green hue, distinct from ripe ones. For this recipe, we’ll be using 5kg of these charming green mandarins to create a delightful marmalade.
Step 2
This is the initial cleaning step for your green mandarins. Place all 5kg of cheonggyul into a clean basin and cover them with water. Add 1 cup of baking soda. Gently scrub the surface of each mandarin with your hands, as if you’re polishing them, until they feel squeaky clean. Rinse them thoroughly under running water afterwards.
Step 3
Now for a more thorough cleansing. Place the mandarins back into the basin and fill it with water again. Add 1 cup of vinegar to the water. Let the mandarins soak for about 30 minutes. This soaking process helps to break down any residual pesticides or impurities on the peel. After 30 minutes, rinse them well under running water at least two more times.
Step 4
It’s time to dry the thoroughly washed green mandarins. Pour all the mandarins into a colander or sieve to drain excess water. Then, use a piece of cheesecloth or a clean, dry kitchen towel to meticulously pat each mandarin dry. It’s crucial to remove all moisture, as any remaining water can lead to spoilage of the marmalade.
Step 5
We’re now ready to slice the green mandarins. Once completely dry, slice each mandarin thinly to about 0.5cm thickness. It’s recommended to trim off and discard the small stems and blossom ends from both sides of the mandarins, as they can impart a bitter taste.
Step 6
Next, we’ll combine the green mandarins and sugar. In a sterilized kimchi container or any clean vessel, mix the sliced green mandarins with granulated sugar at a 1:1 ratio (e.g., 1kg of mandarins to 1kg of sugar). Use a spatula to gently stir and ensure the sugar evenly coats the mandarin slices. Let this mixture sit in a cool place for at least half a day, or longer, until the sugar has completely dissolved.
Step 7
Let’s sterilize the glass jars that will hold your marmalade. Start with the jars in cold water. Once the water begins to boil, continue to boil for another 2-3 minutes. Carefully remove the jars from the hot water and place them upside down on a clean surface to allow all the moisture to evaporate completely.
Step 8
And finally, the completion stage! Pack the green mandarin and sugar mixture, where the sugar has mostly dissolved, into the sterilized glass jars. Leave the filled jars at room temperature for about a day to allow the sugar to fully dissolve and the flavors to meld. Afterward, transfer the jars to the refrigerator and let them mature for at least a week. Your delicious green mandarin marmalade is now ready! Enjoy it as a refreshing soda or a comforting warm tea!
