Mandarin Marmalade

Steps

1. 1
   Wash the mandarins thoroughly and pat them dry with a clean towel.
2. 2
   Peel half of the mandarins randomly and discard the peels. For the remaining half, use a small sharp knife to cut the peel horizontally in half, then cut each half in half again to create four sections of peel per fruit.
3. 3
   Using a small sharp knife, carefully remove the loose white pith from the inside of the peel sections.
4. 4
   Place the peeled mandarin segments in a medium bowl, cover with plastic wrap, and refrigerate until needed.
5. 5
   Stack four peel sections on top of each other and slice them into thin julienne strips, then cut the strips in half lengthwise to create smaller, finer strips. Place in a bowl.
6. 6
   Fill a medium pot with 2 liters of water and bring to a boil over high heat. Add the peel strips to the boiling water, cover, and simmer on medium heat for 5 minutes. Remove from heat, strain, and rinse under running water. Return the peels to the pot and cover with room-temperature water. Change the water at least 10 times over the course of 24 hours to remove the bitterness.
7. 7
   The next day, remove the mandarins from the refrigerator and separate the segments. Remove any loose white pith and, with a sharp knife, remove the tough white membrane. Place the mandarin segments in a large pot. Add the drained peel strips, sugar, and lemon juice.
8. 8
   Transfer the pot to the stove and bring to a boil over high heat, stirring occasionally. Once at a full rolling boil, reduce the heat to medium-low and continue cooking for 2 hours, stirring from time to time until the marmalade reaches the desired thickness.
9. 9
   Pour the hot marmalade into clean jars, leaving about 1 cm of headspace at the top. Seal with lids and allow to cool to room temperature.