Melon And Mandarin Jam Recipes
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
MELON AND MANDARIN JAM
From Grassroots magazine. taken from an old cookbook. For experienced jammakers. Times are estimates and I have not tried this recipe.
Provided by Missy Wombat
Categories Melons
Time 13h
Yield 1 batch
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 8482.8, Fat 6.4, SaturatedFat 1.5, Sodium 429.6, Carbohydrate 2174.1, Fiber 32, Sugar 2148.6, Protein 25.3
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