So what do you do when your mum turns up with a bag full of mandarins…well make jam of course!
Just made it up as I went along and it turned out great, I put less sugar than the equal part fruit to sugar ratio, but you can add as much as you want.
a few tips
- you can peel the mandarins and take out the pips if you like
- if you do take out the pips, wrap them in muslin to add back to the saucepan as pips contain pectin which helps set the jam
- the pips will eventually rise to the top so you can spoon them out whilst the jam is cooking
- the skins will give the jam a marmalade taste
- to sterilise jars and lids, wash in hot soapy water and place on an oven tray, put in the oven on 120C for about 30 minutes
- pour jam into hot jars, holding the jar with an oven mitt or tea towel, close jar and turn upside down to create a seal
- lemon juice
- wash mandarins and cut in half
- put in a large heavy based saucepan and cover with water and simmer on low till mandarins are tender
- take mandarins out and weigh them, then put them in a food processor and pulse a few times
- put back in the saucepan of water and return to a low heat
- add sugar, you can add equal amount as the fruit or slightly less to get more of a marmalade taste, add the juice of one lemon
- remove any pips that are floating whilst stirring occasionally
- allow to simmer for another 25 minutes
- test by placing a little bit of jam on a chilled saucer, pop it in the fridge for a minute, to check if it has thickened
and there you have jam for your toast in the morning!