How to make homemade Sicilian mandarin marmalade

Here is the Sicilian recipe for homemade mandarin jam: a concentrate of aromas and sweetness, made even tastier by the absence of preservatives and industrial treatments.

Tenuta Donna Fina

15/12/2025

Jar of mandarin jam (Sicilian recipe) with fresh wedges and leaf on wooden table

For lovers of citrus fruits, in all their variations, jams are undoubtedly one of the favorite preparations. An excellent compromise between gluttony and healthy nutrition, this preparation is easily replicable at home for various types of citrus fruits, with recipes handed down from family to family.

Here’s how to make tangerine jam according to the Sicilian recipe, along with some tips for making variations.

Ingredients for the mandarin jam Sicilian recipe

Ingredients for 3 jars:

Untreated mandarins

Donna Fina

1 kg

Buy Now

Lemon Juice

Donna Fina

1/2 lemon

Buy Now

Sugar

450-600 gr.

Preparation of mandarin jam step by step

Sicilian method with blanched peels

The first method, typical of the traditional Sicilian recipe, involves the use of peels and it is a procedure that will have a less bitter result.

First, wash the fruit with the peel and remove the stalk and leaves, if any;
Peel the tangerines, place the peels in a pot and add the water for the right amount to cover the peels;
Bring to a boil and blanch for about a minute, then turn off the heat, drain the peels and put them back in the pot;
Cover again with water and bring back to a boil, simmering for a minute;
Cut the tangerines previously deprived of the peel in half and remove the seeds;
Add tangerine peels and wedges to a pot and blend everything with the hand blender until you get the desired consistency (with chunks or not);
Add the sugar and the juice of half a lemon;
Cook for about 40-45 minutes.

Method with blanched whole fruits

Another method for making mandarin jam involves blanching the fruits in whole and not just the peels. After washing the tangerines, you will need to put them in a pot, cover them with water and blanch them for about 20-30 minutes.

Once drained and cooled, it will be possible to cut them in half and remove the seeds while keeping the skin. Once this is done, you can blend everything and proceed with the procedure already presented above.

Gel point: saucer test and target temperature ~105 °C

A trick to check that the jam has reached the right consistency is the saucer test. Just pour a teaspoon of jam on a cold saucer from the fridge and after a few minutes, tilt it slightly. If the jam slides quickly, it still needs to cook, but if it drips slowly, it will be ready.

For those who have a kitchen thermometer, the so-called “gel point”, i.e. the perfect temperature for the consistency of the jam, is 105 °C. Once this temperature is reached, the jam will be ready.

Storage and safety: sterilization, vacuum, shelf-life times

Once ready, the jam should be immediately poured into previously sterilized jars while it is still hot. To sterilize glass jars , a few steps must be taken:

Place a clean tea towel in the bottom of a high-sided pot;
On top of the tea towel, place the empty and open jars, including the lids: if there are several jars, put a tea towel between them to prevent them from breaking during boiling;
Fill the pot with water and boil for about 40 minutes;
Turn off the heat and let cool;
Remove the jars and caps from the water and put them to dry on a clean cloth upside down;
Once dry, they will be sterilized and ready to be filled.

After filling the sterilized jars with the jam while still warm, make sure to leave about 2 cm of empty space from the edge of the jar and check that the edges are clean before closing the jar.

The next step is pasteurization, for which it will be necessary to use a tall pot and insert a cloth inside to protect the jars. Place the jars filled with jam and sealed inside the pot and cover with warm water.

Bring to a boil for about 30-40 minutes and if necessary add very hot water to keep the jars always covered without dropping the temperature. After the necessary time, turn off the heat and let the jars rest in the water overnight.

Once cooled, take the jars out of the pot: if the pasteurization was successful, the lid should be hollowed out in the center and, if pressed, should not “click”. You can then store them in a cool, dry place and consume the jam within a few months.

Another method for creating a vacuum involves closing the jars with a lid once they are filled with the jam that is still hot and placing them upside down to let them cool.

If you hear a “clac click” when you cool them down, you will not vacuum them properly. In this case, put the jam in the fridge and consume it within a few days. If, on the other hand, the vacuum has been successful, you can store it in a cool, dry and dark place for a few months.
Remember to mark the date of preparation of the jam on the jar with a label and to place the jar in the fridge once opened. According to the indications of the Ministry of Health, it is recommended to consume jams within a week or 10 days of opening, storing them in the fridge.

Tips and variations of mandarin jam

Among the variants of mandarin jam we suggest inserting the finely chopped zest of the citrus fruit, so as to make it even more fragrant. However, remember to choose only products with edible peel, to avoid using treated products that are harmful to health.

In addition, it is also possible to vary the aromas, choosing to add cinnamon, ginger or vanilla to the mixture after blending it with the blender, in order to mix it over low heat with the rest of the ingredients.

For those who prefer a less sweet or sugar-free version, you can add apples for a quarter or half the weight of the tangerines instead of sugar. Just cut apples and tangerines into small pieces and blend them, and then cook the purees in a pot until boiling and for an hour after reaching boiling point, stirring occasionally.

However, remember that the absence of sugar will also reduce the storage time, and that you can therefore keep it less time in the pantry.

In general, this jam is suitable for breakfast or as a filling for cakes and pies. However, we suggest also combining it with aged cheeses or using it to glaze citrus cakes or simple donuts.

Nutritional values of mandarin jam (per 100 g and per serving)

Here are the nutritional values of mandarin jam per 100 g and per 20 g serving. However, it is important to consider that the values vary according to the fruit/sugar ratio and the final concentration.

Average values	per 100 g	per serving 20 g
Energy	~200–240 kcal	~40–48 kcal
Carbohydrates	55–65 g	11–13 g
Sugars	50–60 g	10–12 g
Fibers	0.5–2.2 g	0.1–0.4 g
Protein	0.3–0.6 g	tr
Fats	0–0.2 g	tr
Vitamin C	~4 mg	~0.8 mg

CREA reference data – item “Jam”: 58.7 g carbohydrates/100 g; Vit. C ≈ 4 mg/100 g. The kcal on the market fluctuate ~180–250 kcal/100 g.)

Why choose Tenuta Donna Fina’s mandarins

For a tangerine jam according to the Sicilian recipe, it is essential to also use the peels. For this reason, it is important that the fruit used for the preparation is not processed. At Tenuta Donna Fina, the products are not treated on the surface and for this reason their peel is 100% edible.

In addition, Donna Fina mandarins are harvested at the point of ripeness, through the short supply chain method which involves a short passage between producer and consumer. In particular, the fruits are harvested on the same day of departure, to ensure greater freshness, with shipments conducted in such a way as to arrive within 48 hours to the consumer.

Rich in vitamin C and antioxidants, we recommend the fresh consumption of tangerines, alone or in recipes such as jam, given its versatility in the kitchen. In this sense, we at Tenuta Donna Fina suggest consuming tangerines at the height of their season, i.e . from December to January.

Il Tardivo di Ciaculli (Slow Food Presidium)

Among the varieties of Sicilian mandarins, the Late Mandarin of Ciaculli deserves a special mention. A Slow Food Presidium for quality while respecting biodiversity, it is one of the 20 main varieties of citrus fruits grown in Sicily.

Harvested between January and March, according to Slow Food, it is a juicy citrus fruit with a high sugar content, which makes it perfect to be eaten fresh but also for sweet pastry and ice cream preparations, such as ice cream, granitas and jams.

FAQs

How do you make Sicilian mandarin marmalade?

The tangerine jam according to the Sicilian recipe is prepared by blanching peel or whole fruits, removing the seeds, then cooking with sugar and lemon until the gel point (~105 °C).

Mandarin marmalade: how much sugar for 1 kg of fruit?

450 to 600 g: less sugar provides more citrus taste and shorter shelf life while more sugar gives more sweetness and stability.

How can you prevent mandarin marmalade from tasting bitter?

Blanch the peels 1–2 times or the whole fruits 25–30′, remove excess seeds and albedo.

Is mandarin marmalade better with or without the peel?

If you want intense aroma and natural pectin, use the zests. If you want a milder flavor and smooth texture, remove the rinds.

When is the mandarin marmalade ready (gel test)?

Do the saucer test and check the temperature of about 105 °C with a kitchen thermometer.

How do you sterilise and pasteurise jars for mandarin marmalade?

Sterilize jars and lids, hot jar, then pasteurize in boiling water with fully submerged jars (approximate time for 250 ml: ~20′), then check the vacuum.

How long does homemade mandarin marmalade keep?

Closed and pasteurized correctly, it lasts a few months in a cool and dark place. After opening, store in the fridge and consume within 7–10 days.

Can I make mandarin marmalade without sugar or with less sugar?

Yes, but shelf life decreases: use natural pectin (apple/lemon), small jars and faster consumption.

Which mandarins should you choose for Sicilian-style mandarin marmalade?

Choose ripe, untreated Sicilian mandarins (e.g. Tardivo di Ciaculli) to enjoy their scent and to use the peels. Thanks to Tenuta Donna Fina you can enjoy the short supply chain and harvesting on the day of the order.

What goes well with Sicilian mandarin marmalade?

Excellent on bread and pies, as a biscuit filling or in combination with aged cheeses for a sweet-savory contrast.

All flavor, no risks

We believe in the quality of our citrus fruits and avocados, and we stand by them every day. Try them now.

If you’re not completely satisfied with something, contact us via WhatsApp or email us at tenuta@donnafina.it: we’ll respond within 24 hours (or sooner, if we’re not out among our trees) and will immediately issue a refund or send a replacement.

All Products