Mandarin jam
Mar 29, 2012 1:00pm- 45 mins preparation
- 1 hr 40 mins cooking
- Makes 5 Cup
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Ingredients
Mandarin jam
- 8 large mandarins
- 4 cup caster sugar
- 4 cup water
- 1 juice lemon
- toast, butter, to serve
Method
Mandarin jam
- 1Peel mandarins, discarding half the rind. Finely slice the remaining rind. Halve mandarins horizontally and discard seeds.
- 2Using a food processor or blender, process mandarin flesh until pulpy.
- 3In a large, heavy-based saucepan, combine pulp, sliced rind, sugar, water and lemon juice.
- 4Stir over low heat until sugar dissolves. Increase heat to medium and bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally and skimming sediment from surface, about 1 1/2 hours, until setting point is reached (a small amount placed on a cold saucer will wrinkle when touched lightly)/
- 5Spoon hot jam into hot, sterilised jars. Seal straight away and cool. Label. Serve spread on toast with butter.
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