Mandarin Jam

Recipe by Missy Wombat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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