12x Whole Mandarins

4x Lemons, Juiced

1x Cup of Caster Sugar


  1. Preheat your oven to 120C.
  2. Wash the jars well in warm soapy water and place in the oven while you are making the jam. (This sterilizes them).
  3. Put the whole mandarins, skin and all, and the lemon juice into a large pot.
  4. Cover with water, just enough to cover the contents of the pot and bring to the boil.
  5. Reduce the heat to a gentle simmer.
  6. Cook until the mandarins are really soft and just starting to break apart (about an hour and a half).
  7. (Don’t throw away the lemon peel, it’s great to keep in the freezer to flavour winter braises and tagines. Seal it in a small ziplock bag and freeze.)
  8. When cool enough to handle, remove the mandarins from the water, and reserve.
  9. Break the mandarins open and discard the seeds. (Wearing disposable gloves makes this a less messy operation).
  10. Puree all the remaining mandarin pieces, skin and all, with the reserved water, in a food processor or with a stick blender. It doesn’t have to be completely smooth.
  11. Measure the fruit and water mixture you now have, and add the same amount of sugar, eg. to 1 litre of fruit/water, add 1 kilo of sugar.
  12. Place the pot back on the stove and warm the fruit/water mixture before adding the sugar. Stir all the time to dissolve the sugar.
  13. Bring up to a boil and cook for 20 minutes, then do the ‘setting test’. Make sure you remove the skum that forms on the surface, often, while the jam is cooking.
  14. To test if the jam is set: spoon a small amount of jam onto a cold plate, and run your finger through it. If the jam stays separated, it’s ready.
  15. Leave the jam to cool for 10 minutes, then pour into the hot jars and seal straight away.

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