Mandarin and Cardamom Marmalade

The mandarin is at the end on its season now, so I have made my favorite marmalade. This is a loose skinned Emperor mandarin and that is exactly why I like it the best. The cardamom is the perfect partner both for flavour and perfume. To make the marmalade, peel the mandarin's and cut the skin into the finest julienne that you can master. Chop the fruit into small pieces, removing seeds. add around 8 cardamom pods to every 6 mandarins that you use. Cover with water and leave stand over night. Simmer fruit until tender, measure the quantity of the fruit and liquid and add equal quantity of sugar. Return to the heat and simmer gently until setting point is reached. Pour into warm sterilized jars. Some people seal the when the marmalade is cold. others do it while the mixture is hot. I do both.