Mandarin Jam Recipe

I adore this mandarin jam recipe because it’s an explosion of citrusy goodness that brightens up my mornings with every spoonful. Plus, the process of making it is like a cozy ritual, filling my kitchen with a delightful aroma and an unmatched sense of homemade achievement!

I love preparing Mandarin Jam, as it allows me to work with the sweet, citrusy essence of 2 lbs of mandarins and the vibrant zing of 1 lemon. My jam contains 3 cups of granulated sugar, perfectly balanced with 1/2 cup of water to create a delightful spread that has an excellent vitamin C and natural sugar profile.

Ingredients

Mandarins: Pack a punch of vitamin C, sweetness, and citrus aroma.

Lemon: High vitamin C, tangy, and a natural preservative.

Providing sweetness and aiding in the setting of jam are the functions of granulated sugar.

Water: Needed to dissolve sugar and to cook fruit.

Ingredient Quantities

• 2 lbs mandarins
• 1 lemon
• 3 cups granulated sugar
• 1/2 cup water

Instructions

1. Mandarins should be peeled and as much of the white pith as possible should be removed. The segments should be separated and chopped into smaller pieces. Any seeds should be removed.

2. Juice and zest the lemon, keeping the zest and juice apart.

3. In a large saucepan, mix the chopped mandarins, lemon zest, lemon juice, and water.

4. Over medium heat, stirring occasionally, cook the fruit until it softens, about 10-15 minutes.

5. Pour in the granulated sugar and stir until it is completely dissolved.

6. Heat the mixture over medium-high heat while stirring frequently to prevent sticking until it reaches a full boil.

7. Keep on boiling the solution until it thickens and becomes jam-like or thicker, if you want something that will hold its shape (e.g., for filling cookies). Expect this process to take 20-30 minutes and to require your full attention so that nothing is allowed to boil over or scorch. To test the mixture’s consistency, put a small amount on a plate that you have chilled in the freezer.

8. When the jam has thickened, take it off the heat and allow it to cool a bit.

9. Pour the hot jam into sterilized jars, taking care to leave about 1/4 inch of space at the top. Seal the jars with sterilized lids.

10. Let the jam cool to room temperature before placing it in the refrigerator or putting the jars through a boiling water bath if you want to store them for a longer time.

Equipment Needed

1. Peeler
2. Knife
3. Cutting board
4. Lemon zester
5. Lemon juicer
6. Large saucepan
7. Stirring spoon
8. Plate (for testing jam consistency)
9. Freezer (to chill plate)
10. Sterilized jars
11. Sterilized lids

FAQ

• Q: Can I use a different type of citrus fruit instead of mandarins?Q: Is it possible to replace mandarins with other citrus fruits?
• Q: How long does the mandarin jam last?A: The jam can last as long as one month when it is stored in a sterilized jar and kept in the refrigerator.
• Q: Do I need to remove the seeds from the mandarins?A: Yes, it’s best to eliminate any seeds that could compromise the texture of the jam, ensuring it remains smooth.
• Q: Can I reduce the amount of sugar in the recipe?Reducing the sugar can impact the consistency and preservation quality of the jam.
• Q: Do I need to sterilize the jars before storing the jam?Q: Does sterilizing the jars help prevent bacteria from growing in the jam so that it has a longer shelf life?
• Q: Can I use bottled lemon juice instead of a fresh lemon?A: For optimal flavor and pectin content, use fresh lemon juice; bottled can be used in a pinch.
• Q: Is it necessary to add water to the jam?A: It is recommended to include water because it assists in dissolving the sugar and cooking the fruits more evenly.

Substitutions and Variations

For mandarin oranges:
2 lbs of oranges
2 lbs of tangerines
To obtain lemon juice:
A lime
1/4 cup juice of orange
To prepare items with granulated sugar:
Three cups cane sugar
3 cups of honey
About water:
1. Measure out half a cup of orange juice.
1/2 cup juice, apple

Pro Tips

1. Pectin Boost Add a small peeled and grated green apple to the mixture before cooking the fruit, as apples are high in pectin and can help thicken the jam naturally.

2. Flavor Enhancement Consider adding a pinch of salt and a small amount of vanilla extract (about 1 teaspoon) when you add the sugar for a more complex flavor profile.

3. Prevent Crystal Formation To prevent sugar crystals from forming in your jam, make sure to clean the sides of the saucepan with a damp pastry brush or put a lid on the pan for a few minutes to allow steam to wash down the sides.

4. Texture Test Method Use the “wrinkle test” for the jam’s consistency: Place a small spoonful of the jam on a chilled plate and return it to the freezer for 1-2 minutes. Push the edge of the jam with your finger—if it wrinkles, it’s ready.

5. Layered Zest Addition To enhance the citrusy aroma, reserve half of the lemon zest and add it toward the end of the cooking process for a fresher zest flavor.