Elite life

Mandarin Jam Recipes


Mandarin Jam 1

7 mandarins
1 lemon
¼ - ½ kg of sugar (depending on taste)
4 cups of water
Cooking Instructions:
Slice all fruit (including skin) finely. Remove seeds and add the water. Stand over night - well at least a few hours. Boil rapidly for an hour - keep and eye on the mixture so it doesn't burn. Add sugar, and boil quickly until the mixture begins to clear. Reduce boiling rate and boil more slowly until the mixture jells. Let it cool in the fridge.
Mandarin Jam 2

8 mandarin oranges
1 kg white sugar
3 cups water
Cooking Instructions:
Wipe mandarins with a damp cloth, cut mandarins in half horizontally then in half again. Using fingers, remove seeds and discard them. Peel away skin and reserve it. Using a sharp knife cut skin into fine slivers. It is only necessary to use the skins of 4 mandarins. Place mandarin pulp in food processor, process to seconds or until pulp is chopped. Place pulp in large pan, add mandarin rind, white Sugar and water, mix well. Mixture should be not more than 5cm (2in) deep in pan. Stir jam over medium heat until sugar has dissolved, increase heat slightly, boil gently, uncovered without stirring 50-55 mins. Check occasionally during last 10 mins of cooking time to make sure mixture is not burning on base of pan. After 50 mins start testing to see if jam will jell when tested on a cold saucer. (Place saucer in freezer for a few minutes) Remove scum from surface, pour jam into hot sterilized jars. Seal when cold.
Mandarin Blue Cherry Jam

3 pounds fresh blueberries, crushed
1 1/2 pounds pitted fresh sweet cherries, crushed
1 (11 ounce) can Mandarin orange segments, drained and crushed
1/4 cup lemon juice
1 (1.75 ounce) package powdered fruit pectin
5 1/2 cups white sugar
Cooking Instructions:
Combine the blueberries, cherries, oranges, lemon juice, and pectin in a large pot; bring to a rolling boil. Stir in the sugar until it dissolves completely and the mixture returns to a rolling boil; boil 1 minute and remove from heat. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands, process for 5 minutes in a boiling water bath. Allow jars to cool slowly, creating a vacuum seal. Allow to sit at room temperature 1 to 2 days to allow jam to set. Refrigerate after opening.
Melon and Mandarin Jam

2 1/2 kg melon, peeled and chopped
6 mandarin oranges
2 kg sugar
Citric acid, to taste
Cooking Instructions:
Cut the melon and sprinkle with a little sugar in your jam making pan. Let it stand overnight. Bring melon mix to the boil and then add sugar after 25 minutes. Slice 4 mandarins. Pulp the other two and add all mandarins to mixture. When nearly ready to remove from heat add alittle citric acid to prevent jam candying. Boil until it jellies on a saucer. Pour into sterilized jars and seal in the usual manner.


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