MANDARIN ORANGE JAM
A fruity mandarin jam, not marmalade! It's like spreading mandarin oranges on toast! Lightly sweetened so you get the full flavor of the oranges.
Provided by Getty Stewart
Number Of Ingredients 4
Steps:
- Peel mandarins and remove as much of the white pith as possible from the outside and center of the oranges. Remove any seeds that may be lurking in your "seedless" oranges.
- You do not need to remove the membranes separating the segments, however, if any are very loose, remove them.
- Chop mandarin segments into small pieces. If using a food processor or immersion blender, do so briefly to avoid completely pureeing the oranges.
- Zest and juice the lemon, add to oranges.
- You should have 4 cups of prepared oranges. Add orange juice or more orange segments as necessary.
- Wash jars and lids and keep hot. (No need to sterilize).
- In large saucepan, combine 4 cups prepared oranges and No Sugar Needed powdered pectin. Stir until pectin is fully dissolved.
- Over high heat, bring mixture to a full rolling boil, stirring frequently.
- Add sugar. Stir constantly and return mixture to a full rolling boil for 3 minutes.
- Remove from heat.
- Pour into hot jars leaving a 1/4 inch headspace.
- Wipe rim of jars and apply 2 piece lids tightening ring finger tight.
- Place jars in hot water bath and boil for 10 minutes (begin timing when water starts boiling).
- Allow jars to rest in canner for 5 minutes, then remove and allow to cool.
- These jars will last on a shelf for one year.
- Makes: 4-5 half pint (250 mL) jars
MANDARIN JAM
Steps:
- Peel mandarins, removing loose pith.
- Chop mandarins roughly (breaking up segments into 4 or 5 pieces), removing any seeds. You can also remove any stray seeds later as they float to the top during boiling.
- Place chopped mandarins into saucepan and add the lemon (also peeled, chopped and seeded).
- Add water and place over heat. Bring to the boil and continue to boil uncovered for 10 minutes.
- Add the sugar and continue to boil until the mixture jellies. This should take about 15-25 minutes, depending on the fruit and temperature. When ready, the mixture will start to thicken a little, turn a pale golden colour and will "grab" just slightly to the bottom of the saucepan when you stir the mixture.
- Remember to use jam setting sugar!
- Pour hot jam into a large sterilised jar. Seal with the lid and allow to cool to room temperature.
- Refrigerate and enjoy for up to one month.
Nutrition Facts : Calories 2209 kcal, Carbohydrate 570 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 39 mg, Fiber 10 g, Sugar 552 g, UnsaturatedFat 2 g, ServingSize 1 serving
MANDARIN BLUE CHERRY JAM
A great easy recipe for jam I found by using leftovers after hitting the blueberry patch in Michigan!
Provided by Rachel Maneval Rode
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT35m
Yield 56
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 25.8 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.4 g, Sodium 0.5 mg, Sugar 24.3 g
MANDARIN JAM
Make and share this Mandarin Jam recipe from Food.com.
Provided by Missy Wombat
Categories Breakfast
Time 1h50m
Yield 1 batch
Number Of Ingredients 3
Steps:
- 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.
- (If you do not have a processor, chop fruit finely).
- 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.
Nutrition Facts : Calories 4226.2, Fat 2.1, SaturatedFat 0.3, Sodium 27.7, Carbohydrate 1089.4, Fiber 12.1, Sugar 1070.2, Protein 5.4
MANDARIN JAM RECIPE
A delicious and easy recipe for mandarin jam flavoured with whole madarins and vanilla.
Provided by Peter G
Categories Breakfast
Time 50m
Number Of Ingredients 6
Steps:
- Place whole mandarins (skin and all!) and lemon juice in a pot and barely cover with water. Bring to the boil and simmer till mandarins are tender and soft to the touch.
- Remove mandarins from liquid and process in a food processor. Give them a few whizzes in the food processor but don't let it all go mushy. We're looking for a little texture here.
- Return the fruit to the pot and add the sugar, vanilla bean and the mastic. Bring back to the boil, stirring to dissolve the sugar.
- Boil the mandarin jam mixture for about 30 mins - the seeds will rise to the surface during this time, and will be easy to remove
- Let the mixture cool and store in sterilised jars.
Nutrition Facts : Calories 67 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, ServingSize 1 serve
SMALL-BATCH MANDARIN ORANGE (OR CLEMENTINE) MARMALADE
Not as intense as traditional marmalade. For a variation, add 1/4 c. chopped dried cranberries to it a few minutes before it reaches the gel stage. From "The Complete Book of Small-Batch Preservation". To test for gel, have a saucer or two in the freezer. Put a spoonful of the hot mixture on one plate, return the plate to the freezer for 2 minutes, then remove plate, tilt it, and make sue the mixture has gelled and does not run off the plate. The cooking pot should be removed from heat during the chill time so it does not overcook.
Provided by zeldaz51
Categories Oranges
Time 1h15m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Remove peel from all fruit, being careful to remove only the colored part from the lemon, and slice the peel thinly, using scissors or a sharp knife. Place slivers in a small non-reactive pan with the water, bring to a boil. Reduce heat, cover, and simmer 20 minutes.
- Remove and discard white pithy rind and seeds from the lemon. Chop orange and lemon pulp finely in a food processor or with a sharp knife.Add to the saucepan, return to a boil, reduce heat, cover, and simmer 20 minutes.Add sugar to mixture, return to boil, and boil rapidly, uncovered, until mixture forms a gel, about 10 minutes, stirring frequently. Remove from heat.
- Ladle into hot jars and process 10 minutes in a boiling water bath.
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