Mandarin, Cardamom and Ginger Marmalade

This small gift of light through the dining room window is welcome on yet another cold day.
I love marmalade make from mandarins and I have some little puddings in mind to make from it. This time I have added crystallized ginger to give the marmalade a bit more punch. 


Mandarin, Cardamom and Ginger Marmalade
8 mandarins
12 cardamom pods
200 grams crystallized ginger, finely sliced
Water to cover
Sugar

Method 
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 cardamom pods. Cover with water and leave stand over night. Add the crystallized ginger and 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.