Mandarin Orange Marmalade

Thank God! Officially Chinese New Year is over. Not that I don't like joy and happiness but the loud explosions of fire crackers - beh tak boleh tahan-lah/I can't take it! Imagine you are fast asleep and there they go - boom bang boom bang!! Anyway, cracking the crackers, the Indians has taken over from the Chinese. Well, the right to fire crackers everyone can, so go on, set the fire but please don't shoot the rockets on my roof top. On another note, the notes of Mandarin oranges in this marmalade from the oranges courtesy of the Chinese friends (Mandarin Orange Cake and Mandarin Orange Sorbet), marmalade is basically a jam. You can in fact make and store in the fridge. A nice spread for bread or any other way you can think of, this home made marmalade is tangy, sweet and gooey with option of controlling the sugar. But a substantial amount is still needed, otherwise marmalade won't come though. 

Ingredients
10 mandarin oranges
2 cups of brown sugar (or as needed)

Method
Peel the fruits.
Simmer them over very low heat with enough water to soften.
(Note; don't over simmer)
Remove from heat, drain off the water and cool down the fruits.
Thereafter, gently remove the pulp and discard the seeds.
Chop up the pulp and add in a pot with sugar.
Simmer, cook and stir for a thick marmalade.
Optional; add some chopped peel (without the white pith/scrape it out).

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