Reviews (1)

Add Rating & Review

4 Ratings

5 star values:

                                  1

4 star values:

                                  2

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  0

Martha Stewart Member

Rating: 4 stars

01/13/2019

                K- so I haven’t tried this yet cause I was really looking for a CALAMONDIN MARMALADE but recipe sounds pretty soundproof & Martha Stewart is always a 5STAR in my books so I gave it 5STARS 😉
                But as I’m still looking for a Calamondin Marmalade my question is what would you add or change if you had Calamondin Sour Oranges?

Back to Indio Mandarinquat-Vanilla Bean Marmalade

All Reviews for Indio Mandarinquat-Vanilla Bean Marmalade

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Indio Mandarinquat-Vanilla Bean Marmalade

Recipe Summary

Yield: Makes about 2 quarts

Ingredients

Ingredient Checklist

3 pounds Indio mandarinquats, half cut into 1/8-inch-thick slices, half cut into 1/4-inch-thick strips, seeded

2 lemons, thinly sliced, seeded, slices quartered

2 vanilla beans, split and scraped, pods reserved for another use

1 1/2 quarts cold water

Sugar

Gallery

Indio Mandarinquat-Vanilla Bean Marmalade

Recipe Summary

Yield: Makes about 2 quarts

Indio Mandarinquat-Vanilla Bean Marmalade

Indio Mandarinquat-Vanilla Bean Marmalade

Indio Mandarinquat-Vanilla Bean Marmalade

Recipe Summary

Yield: Makes about 2 quarts

Recipe Summary

Yield: Makes about 2 quarts

Yield: Makes about 2 quarts

Makes about 2 quarts

Ingredients

Ingredients

  • 3 pounds Indio mandarinquats, half cut into 1/8-inch-thick slices, half cut into 1/4-inch-thick strips, seeded
  • 2 lemons, thinly sliced, seeded, slices quartered
  • 2 vanilla beans, split and scraped, pods reserved for another use
  • 1 1/2 quarts cold water
  • Sugar

Directions

Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).

Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.

Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it’s done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving.

Reviews (1)

Add Rating & Review

4 Ratings

5 star values:

                                  1

4 star values:

                                  2

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  0

Martha Stewart Member

Rating: 4 stars

01/13/2019

                K- so I haven’t tried this yet cause I was really looking for a CALAMONDIN MARMALADE but recipe sounds pretty soundproof & Martha Stewart is always a 5STAR in my books so I gave it 5STARS 😉
                But as I’m still looking for a Calamondin Marmalade my question is what would you add or change if you had Calamondin Sour Oranges?

Reviews (1)

Add Rating & Review

4 Ratings

5 star values:

                                  1

4 star values:

                                  2

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  0

Add Rating & Review

4 Ratings

5 star values:

                                  1

4 star values:

                                  2

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  0

4 Ratings

5 star values:

                                  1

4 star values:

                                  2

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  0

4 Ratings

5 star values:

                                  1

4 star values:

                                  2

3 star values:

                                  0

2 star values:

                                  1

1 star values:

                                  0
  • 5 star values:
  • 1
  • 4 star values:
  • 2
  • 3 star values:
  • 0
  • 2 star values:
  • 1
  • 1 star values:
  • 0

Martha Stewart Member

Rating: 4 stars

01/13/2019

                K- so I haven’t tried this yet cause I was really looking for a CALAMONDIN MARMALADE but recipe sounds pretty soundproof & Martha Stewart is always a 5STAR in my books so I gave it 5STARS 😉
                But as I’m still looking for a Calamondin Marmalade my question is what would you add or change if you had Calamondin Sour Oranges?

Martha Stewart Member

Rating: 4 stars

01/13/2019

                K- so I haven’t tried this yet cause I was really looking for a CALAMONDIN MARMALADE but recipe sounds pretty soundproof & Martha Stewart is always a 5STAR in my books so I gave it 5STARS 😉
                But as I’m still looking for a Calamondin Marmalade my question is what would you add or change if you had Calamondin Sour Oranges?

Rating: 4 stars

All Reviews for Indio Mandarinquat-Vanilla Bean Marmalade

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Indio Mandarinquat-Vanilla Bean Marmalade

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest