Mandarin oranges are frequently made into bitter marmalade. This recipe is not like that though. This is a jam, a lovely and sweet jam. As a bonus, it also has a cheerful orange color. The perfect color for the Halloween season.
A mandarin orange is a slightly smaller relative of the standard orange. These days they’re available all year round. In the past though, the mandarin season ran roughly from October to March. Making it summery luxury in the middle of winter. This is probably also why we associate citrus fruits with the Christmas holidays so much.
While most of the mandarins sold in the Netherlands come from Spain, China is actually the largest producer. Which makes perfect sense, since this is where they’re originally from. The Chinese have actually been growing them for the last 3000 years! However, mandarins didn’t reach Europe and North America until the nineteenth century.
When you go to buy mandarin oranges though, they might not actually have any. However they might sell fruits that look like mandarins, called tangerines, clementines, satsuma… So are they de same thing or not?
The explanation is very simple. Mandarin orange is kind of an umbrella term, as there are different types of mandarins. Tangerines, clementines and satsuma are all different types of mandarins. So in short: a tangerine is always a mandarin. But not every mandarin is a tangerine. While these different types of mandarin oranges vary slightly in taste and sweetness, they can all be used to make this recipe.
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