Mandarin, Apple and Banana Marmalade

The taste of Christmas, sealed in a jar.

I came across this marmalade when I had a lot of mandarins that needed to be used up quickly. It turned out to be a bull's-eye. The marmalade is delicious and very easy to make. On top of that, it smells like Christmas, and a little jar of it makes a sweet gift for your loved ones.

You can use oranges instead of mandarins.

I found the recipe on chefkoch.de

mandarin-apple-banana marmalade

Ingredients:

• 4 apples
• 2 bananas
• 500 g mandarins (oranges work too)
• a big pinch of cinnamon
• 1 kg gelling sugar 1:1

EDIT: I edited this post. Depending on which gelling sugar you use, you can change the amount of fruit. Gelling sugar 1:1 requires 1 kilogram of fruit (a little over 800 ml of juice) per kilogram of sugar. With 2:1 sugar, you use 2 parts fruit to 1 part sugar, and with 3:1, 3 parts fruit. So pay attention to the type of sugar you're using. When I made this marmalade yesterday, I used 3:1, and for 1.5 kg of fruit (1250 ml of juice) I needed 0.5 kg of gelling sugar.

I'm leaving the method unchanged. The amounts in the recipe are for a batch made with 1:1 sugar.

Prepare about 4 small jars for the marmalade.

Squeeze the juice out of the mandarins (about 400 ml). Peel the apples (about 400 g), grate them on the large holes of a box grater, and put them in a pot together with the mandarin juice. Stir and add the bananas, mashed with a fork.

Add the cinnamon and the gelling sugar and bring to a boil. Cook for about 6 minutes. Pour into the jars and screw the lids on tightly. Turn the jars upside down for about 15 minutes, then turn them back over and check that the jars have sealed well.

Tips:

You can add a little lemon juice to "freshen up" the flavor a bit.

You can also add a little gingerbread spice mix (the Polish kind, called przyprawa piernikowa) or just some cloves, which you take out after the marmalade has come to a boil.

The jars should be cleaned well before filling them with marmalade. It also helps to rinse the jars and lids with high-proof alcohol.

The best choice is 3:1 sugar, because thanks to the bananas the marmalade is already quite sweet on its own.