Mandarin Jam


Day 5 of our Advent Countdown treats! I love oranges, but an not a fan of marmalade, so this recipe for mandarin jam is a delight to me, and is simple to make. It is my favourite jam and a beautiful thing to give as a gift. I like to use the Japanese oranges rather than the Chinese ones. The taste is more delicate and not at all bitter.



Mandarin Jam
(makes 3 250 ml jars)

2 lbs. mandarin oranges mandarins, well-washed (about 10)
2 2/3 cups sugar
juice of 2 lemons

Finely grate about a tablespoon of zest from your mandarins and put in food processor with the lemon juice. Peel the oranges, removing as much of the white pith as possible. Compost the peels, and add the oranges to the processor, pulsing until well blended and fairly smooth.



Transfer to a saucepan and bring to a boil over medium-high heat. Turn the heat down and simmer for about 30-45 minutes, until it sets. Keep a small saucer in the freezer to drop small spoonfuls onto – if you can run your finger through and it leaves a clean trail, it’s set. Skim off any foam.


Pour into hot, sterilized jars, process in a hot water bath for 5 minutes. Cool. Alternately, refrigerate unprocessed jam for up to 2 weeks.



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