Recipe by Missy Wombat
From Australia's CSR.
Top Review by Snelette
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. :)
Directions See How It's Made
- 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.