Mandarin jam

Peel mandarins, discarding half the rind. Finely slice the remaining rind. Halve mandarins horizontally and discard seeds.

Using a food processor or blender, process mandarin flesh until pulpy.

In a large, heavy-based saucepan, combine pulp, sliced rind, sugar, water and lemon juice.

Stir 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)/

Spoon hot jam into hot, sterilised jars. Seal straight away and cool. Label. Serve spread on toast with butter.