12x Whole Mandarins
4x Lemons, Juiced
1x Cup of Caster Sugar
- Preheat your oven to 120C.
- Wash the jars well in warm soapy water and place in the oven while you are making the jam. (This sterilizes them).
- Put the whole mandarins, skin and all, and the lemon juice into a large pot.
- Cover with water, just enough to cover the contents of the pot and bring to the boil.
- Reduce the heat to a gentle simmer.
- Cook until the mandarins are really soft and just starting to break apart (about an hour and a half).
- (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.)
- When cool enough to handle, remove the mandarins from the water, and reserve.
- Break the mandarins open and discard the seeds. (Wearing disposable gloves makes this a less messy operation).
- 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.
- 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.
- 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.
- 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.
- 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.
- Leave the jam to cool for 10 minutes, then pour into the hot jars and seal straight away.
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