Tuesday, 6 May 2014

Mandarin Jam

Mandarins are everywhere at the moment and not too expensive which makes them ideal for making some delicious jam. The mandarin flavour is a nice change from the usual strawberry, raspberry and apricot varieties and it makes a great gift. Technically this is more likely to be a marmalade, however, it is not bitter and more like jam than marmalade.

I like it on seeded or grainy toast with lots of butter

Mandarin Jam
1.5 kgs mandarins
Juice of 2 lemons
3 cups sugar
2 cups water
optional -
2 tablespoons orange liqueur

This will make about 4 cups/jars.

Clean the jars and heat to sterilise in the oven at 100C.

Peel the mandarins. Finely slice the skins. I use the slicing blade of my foodprocessor.

Cut the mandarin flesh in half, horizontally and remove the seeds.

Finely chop the flesh and remove any pips still in the flesh. 

Combine the rind, flesh, lemon juice sugar and water in a large saucepan.
Stir constantly over heat, without boiling until the sugar has dissolved.

Bring to the boil and reduce the heat. Simmer uncovered and without stirring for about 40 minutes. 

Test that jam jells when tested on a cold saucer. Put a teaspoon of the jam on a cold plate and run the handle of the teaspoon through the jam. It should wrinkle and stay separated.  

If mixture does not gel add ½ packet of Jamsetta, cook a further five minutes and test again.

Remove from the heat, stir in the orange liqueur. Allow marmalade to stand for 10 minutes.

Pour into warm sterilised jars and use Kleerview Covers to seal when cold.

These products are available in the supermarket.

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