Prep 30 mins
Cook 1 hr 20 mins
From Australia's CSR.
- Wipe mandarins with a damp cloth, cut mandarins in half horizontally then in half again.
- Using fingers, remove seeds and discard them.
- Peel away skin and reserve it.
- Using a sharp knife cut skin into fine slivers.
- It is only necessary to use the skins of 4 mandarins.
- Place mandarin pulp in food processor, process to seconds or until pulp is chopped.
- (If you do not have a processor, chop fruit finely).
- Place pulp in large pan, add mandarin rind, white Sugar and water, mix well.
- Mixture should be not more than 5cm (2in) deep in pan.
- Stir jam over medium heat until sugar has dissolved, increase heat slightly, boil gently, uncovered without stirring 50-55 mins.
- Check occasionally during last 10 mins of cooking time to make sure mixture is not burning on base of pan.
- After 50 mins start testing to see if jam will jell when tested on a cold saucer.
- (Place saucer in freezer for a few minutes) Remove scum from surface, pour jam into hot sterilized jars.
- Seal when cold.
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. :)
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 :)