An old-fashioned (and super simple) mandarin jam recipe.
Servings: 3 medium jars
- 1 1/2 cups mandarin (finely sliced)
- 1/2 lemon
- 6 cups water
- 4 1/2 cups caster sugar (or jam-setting sugar if you believe life and cooking should be much simpler than it is)
- 1 tablespoon Jamsetta (if using caster sugar and if required)
Remove any seeds and as much pith as possible.
Chop mandarins and add peeled and chopped lemon.
Cover with water and boil uncovered for 1 hour.
Add sugar and continue to boil until mixture jellies.
If it hasn't jellied after 1/2 hour, add one tablespoon of Jamsetta and boil for a further 5 minutes. This should do the trick! Alternatively, use jam-setting sugar rather than caster sugar and the whole process should take less than 15 minutes.
Ladle hot jam into sterilised jars, put the lids on jars and allow to cool to room temperature.
Refrigerate and enjoy for up to one month.
Calories: 1218kcal | Carbohydrates: 315g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 153mg | Fiber: 2g | Sugar: 308g | Vitamin A: 1240IU | Vitamin C: 41.6mg | Calcium: 31mg | Iron: 0.6mg