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Mandarin Jam

A super simple recipe for the most delicious mandarin jam.
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mandarin jam

This is an easy Mandarin Jam Recipe (or Mandarin Marmalade) that will come in very handy when mandarins are in abundance.

When mandarins come into season, they sure make their presence known.

I often see many trees around the neighbourhood, loaded with fruit that sometimes goes uneaten, and there’s an abundance of affordable fruit in supermarkets.

Mandarins are so easy to eat, with their perfect packaging and pull-apart segments, that they often are thought of as a lunch box food only. 

There are plenty of ways to enjoy mandarins in cooking, both sweet and savoury, and the skin can even be dried and used to infuse flavour in dishes. 

Today, though, we’re making Mandarin Jam! 

This jam will brighten up your breakfast time.

Whether you prefer toast, croissants or crumpets, homemade Mandarin Jam is the perfect accompaniment – and I can certainly vouch for the croissant and jam option!

mandarin jam

Mandarin Marmalade: the recipe

I started with Nana Ling’s original Mandarin Jam recipe dated July 1941, but have updated it quite significantly.

So please keep scrolling right until the end to find the recipe card with the updated ingredient list and instructions.

The original recipe contains 9 cups of sugar. Whoa!

But after checking other recipes, I discovered the fruit to sugar ratio was correct.

I did, however, cut down all of the quantities to so the recipe makes one large jar of jam.

If you have heaps of mandarins and want to make more, just multiply the recipe accordingly.

So, ready to jam?

The ingredients

You’ll need the following to make up this Mandarin Marmalade:

  • about 4-5 mandarins
  • 1/2 lemon
  • water
  • jam setting sugar.

Keep scrolling to the end of the post for exact quantities.

Which mandarins make the best jam?

All mandarins will make lovely jam, but those that are easy to peel with less seeds will make the process so much easier.

If you’re planning to make jam, these two varieties are good options:

  • Sumo: seedless, sweet, large and easy to peel.
  • Imperial: few seeds, easy to peel and readily available.

This recipe calls for 2 1/2 cups of chopped mandarin, which is roughly 4-5 mandarins.

Here, I’ve used Imperial mandarins since they were readily available.

mandarin segments

Jam making tips and tricks

First you’ll need to prepare your jam jar or jars.

Sterilise jam jars by placing in the dishwasher on the hottest cycle and allowing to air dry.

I use Kilner jars which are designed for jamming.

glass jars for preserving jam

The next step is to chop your fruit.

Remove loose pith as you go along with seeds. Rest assured that any stray seeds will float to the top during boiling and can be removed.

You then add the water and boil for just 10 minutes.

Next, add the sugar.

We use jam setting sugar in this recipe as it makes the whole process so much easier.

Stir a little to dissolve the sugar and then bring to the boil again. Within 15-20 minutes your jam will be ready.

Working out when the jam has jellied can be tricky. If you’re new to the process, check out my post on how to tell when jam is set for some detailed instructions on getting it right.

And also remember to keep scrolling past Nana Ling’s original recipe to find the tested and updated ingredient list and instructions.

mandarin jam pin 2 1

Love jams, marmalades, condiments and conserves?

Find more from the Cooking with Nana Ling collection here.

Nana Ling’s Mandarin Jam recipe

Keep scrolling for the tested and tweaked version in the recipe card below.

mandarin jam recipe nana ling
mandarin jam

Mandarin Jam

A super simple recipe for the most delicious mandarin jam.
4.54 from 28 votes
Print Pin Rate
Course: Breakfast, Condiment
Cuisine: Australian
Keyword: mandarin jam
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 1 large jar
Calories: 2209kcal

Ingredients

  • 2 1/2 cups mandarin (peeled and roughly chopped and seeded) (about 4-5 mandarins)
  • 1/2 lemon (peeled, chopped and seeded)
  • 2 cups water
  • 500 grams jam setting sugar

Instructions

  • Peel mandarins, removing loose pith.
    mandarin 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).
    mandarin and lemon chopped 1
  • Add water and place over heat. Bring to the boil and continue to boil uncovered for 10 minutes.
    mandarins boiling
  • 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.
    adding sugar mandarin jam
  • Remember to use jam setting sugar!
    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.

Nutrition

Calories: 2209kcal | Carbohydrates: 570g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 894mg | Fiber: 10g | Sugar: 552g | Vitamin A: 3332IU | Vitamin C: 159mg | Calcium: 214mg | Iron: 1mg
Recipe Rating




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Samuel Oladipo Ibitoye

Thursday 10th of March 2022

Beautiful

Libby Hakim

Tuesday 15th of March 2022

Thanks! Enjoy :)

Jan

Friday 29th of October 2021

I just got around to making the mandarin jam (or marmalade!) and it worked out beautifully, with one '500g peanut butter jar' and 2 'small vegemite jars' of beautifully clear jam with just the right amount of gel. I am most impressed. However, just to check I took to the thermometer when it was starting to look and feel right and the temperature was 105.5 degrees C which is about right. Two things though to emphasise - when cooking with water and no sugar, it must simmer and not boil. After adding the sugar, it needs brisk cooking and stand by to avoid disaster if your pot is too small. Jam is also a chemical process and the sugar amount is very important. Do not try to change the recipe!

Clare Ellen Shrimpton

Sunday 11th of July 2021

Hi there again jam makers. Forgot to say this jam turned out well, a little pulpy to look at but delicious. So much better than letting the birds have all my lovely mandarines.

Libby

Sunday 11th of July 2021

Hi Clare - yes, forget the birds lol!! Glad it worked.

Clare Ellen Shrimpton

Sunday 11th of July 2021

Hi there This recipe worked for me but it was a little tricky.I have been making jam for 30 years and had my fair share of disasters. Whatever you do don't give up! Every element of jam making,sugar to fruit ratio, type of heating device, shape of the pot, water added, quality of the fruit, available pectin but most of all cooking time can be different for each cook and have a huge impact on the final jam.

Libby

Sunday 11th of July 2021

Hi Clare - yes, this is all so true. It's hard to have a recipe for things like jam and sponge cakes. It really is something that takes a little trial and error. Thanks again for your comments. Libby

Nancy

Saturday 10th of July 2021

Can you process the jam jars in a hot water bath so they can be stored longer?

Nancy

Monday 12th of July 2021

@Libby, I looked everywhere for jam setting sugar and cannot find it even on line. Should I use liquid pectin? I plan to process this in a water bath. It looks very nice. Thanks.

Libby

Sunday 11th of July 2021

Yes, you can. Happy cooking!

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