Total Time
1hr 50mins
Prep 30 mins
Cook 1 hr 20 mins

From Australia's CSR.


  1. Wipe mandarins with a damp cloth, cut mandarins in half horizontally then in half again.
  2. Using fingers, remove seeds and discard them.
  3. Peel away skin and reserve it.
  4. Using a sharp knife cut skin into fine slivers.
  5. It is only necessary to use the skins of 4 mandarins.
  6. Place mandarin pulp in food processor, process to seconds or until pulp is chopped.
  7. (If you do not have a processor, chop fruit finely).
  8. Place pulp in large pan, add mandarin rind, white Sugar and water, mix well.
  9. Mixture should be not more than 5cm (2in) deep in pan.
  10. Stir jam over medium heat until sugar has dissolved, increase heat slightly, boil gently, uncovered without stirring 50-55 mins.
  11. Check occasionally during last 10 mins of cooking time to make sure mixture is not burning on base of pan.
  12. After 50 mins start testing to see if jam will jell when tested on a cold saucer.
  13. (Place saucer in freezer for a few minutes) Remove scum from surface, pour jam into hot sterilized jars.
  14. Seal when cold.


Most Helpful

Tastes just like marmalade. I overcooked it a bit because when I tested the jam on the saucer, I didn't give it long enough to set, thus thinking it wasn't ready yet. Now it's quite dark and thick, but tastes good still! I also think it is better to scoop off the scum throughout the cooking process - it does build up! Thanks for putting this recipe up Missy. :)

Snelette August 18, 2007

Thank you for sharing this recipe, Missy Wombat :)<br/><br/>At first I didn't think the jam would set, but after a couple of days in the fridge, it did. Perhaps it was because I sealed the jars while the jam was still hot. Don't know as I'm a novice at making jams. Never to mind, the flavour is awesome. You can't buy this flavour in any major brands available in store-bought products. <br/><br/>Also, I cooked the jam in our Bellini, which is similar to a Thermomix, and surprisingly there wasn't too much scum to remove and having only one appliance to clean was an added bonus :) <br/><br/>We grow our own citrus fruit so the mandarins were picked and cooked straight from the tree PLUS I added the zest of a small lemon as well. Not sure if this enhanced the flavour or not, but today I will cook another batch of between 2 1/2 to 3 x 400ml jars - as the last three were devoured like hot-cakes by our taste-testers of family, friends and neighbours, who were blown away by the flavour :) My husband and daughter, who 'were' not marmalade eaters, absolutely loved the taste and the way it melts on hot toast.<br/><br/>Well done, Missy Wombat, and thanks again for sharing this simple yet yummy recipe :)

Homemade Is Best August 24, 2014

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