Instructions

1. Combine whole mandarins, lemon juice, and water in a large saucepan and bring to a boil. Reduce heat to a simmer, and cook for 45 minutes or until fruit is soft. Remove mandarins, reserving liquid, and coarsely chop entire fruit including rind. Return chopped mandarins to liquid.

2. Measure quantity of mixture, then add 1 cup of sugar for each cup of marmalade mixture. Return to pan and stir over high heat until sugar dissolves completely; do not allow mixture to boil. When sugar is dissolved, bring marmalade to a boil and continue to boil uncovered for about 30 minutes or until marmalade gels when tested.

3. Jar as usual for shelf-stable marmalade, or keep in fridge for about 30 days.