Mandarin jam

  • 45 mins preparation
  • 1 hr 40 mins cooking
  • Makes 5 Cup
  • Print


Mandarin jam
  • 8 large mandarins
  • 4 cup caster sugar
  • 4 cup water
  • 1 juice lemon
  • toast, butter, to serve


Mandarin jam
  • 1
    Peel mandarins, discarding half the rind. Finely slice the remaining rind. Halve mandarins horizontally and discard seeds.
  • 2
    Using a food processor or blender, process mandarin flesh until pulpy.
  • 3
    In a large, heavy-based saucepan, combine pulp, sliced rind, sugar, water and lemon juice.
  • 4
    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)/
  • 5
    Spoon hot jam into hot, sterilised jars. Seal straight away and cool. Label. Serve spread on toast with butter.

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