MANDARIN ORANGE JAM RECIPES

Steps:

• Remove peel from all fruit, being careful to remove only the colored part from the lemon, and slice the peel thinly, using scissors or a sharp knife. Place slivers in a small non-reactive pan with the water, bring to a boil. Reduce heat, cover, and simmer 20 minutes.
• Remove and discard white pithy rind and seeds from the lemon. Chop orange and lemon pulp finely in a food processor or with a sharp knife.Add to the saucepan, return to a boil, reduce heat, cover, and simmer 20 minutes.Add sugar to mixture, return to boil, and boil rapidly, uncovered, until mixture forms a gel, about 10 minutes, stirring frequently. Remove from heat.
• Ladle into hot jars and process 10 minutes in a boiling water bath.

Steps:

• Peel mandarins, removing loose pith.
• Chop mandarins roughly (breaking up segments into 4 or 5 pieces), removing any seeds. You can also remove any stray seeds later as they float to the top during boiling.
• Place chopped mandarins into saucepan and add the lemon (also peeled, chopped and seeded).
• Add water and place over heat. Bring to the boil and continue to boil uncovered for 10 minutes.
• Add the sugar and continue to boil until the mixture jellies. This should take about 15-25 minutes, depending on the fruit and temperature. When ready, the mixture will start to thicken a little, turn a pale golden colour and will "grab" just slightly to the bottom of the saucepan when you stir the mixture.
• Remember to use jam setting sugar!
• Pour hot jam into a large sterilised jar. Seal with the lid and allow to cool to room temperature.
• Refrigerate and enjoy for up to one month.