Mandarin Jam
Capture the vibrant taste of winter sunshine with this irresistibly sweet and tangy homemade Mandarin Jam. Made with fresh, seedless mandarins, a touch of lemon juice, and just the right amount of sugar, this recipe ensures a perfect balance of citrusy brightness and natural sweetness. The addition of finely sliced mandarin peels infuses the jam with a subtle, zesty bitterness and gives it a delightful texture. Ready in just over an hour, this easy jam recipe is ideal for spreading on toast, swirling into yogurt, or as a topping for desserts. With its minimal ingredients and simple preparation, this mandarin jam is a must-try for preserving the taste of seasonal fruit. Perfect for breakfast spreads and homemade gift-giving, it’s a delicious way to savor the flavor of mandarins all year long.
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Recipe Information
Ingredients
- 1 kilogram Mandarins (seedless)
- 750 grams Granulated sugar
- 2 tablespoons Lemon juice (freshly squeezed)
- 250 milliliters Water
Instructions
Peel the mandarins, removing as much of the white pith as possible, and set the peels aside. Slice each mandarin into quarters and remove any visible seeds.
Thinly slice the reserved mandarin peels into fine strips, ensuring to only use the bright orange part of the peel and discard any remaining white pith.
In a large pot, combine the mandarin segments, sliced peels, sugar, lemon juice, and water. Stir well to coat the fruit evenly in sugar.
Place the pot over medium heat and bring to a gentle boil, stirring occasionally to prevent sticking.
Reduce the heat to low and simmer for about 45-60 minutes, stirring frequently. During this time, the mandarins will break down, and the mixture will thicken. Skim off any foam that forms on the surface.
To test if the jam is ready, scoop a small spoonful onto a cold plate and let it cool for a minute. Run your finger through it; if it wrinkles slightly and holds its shape, the jam is done. If not, continue simmering and test again in a few minutes.
Once the jam has reached the desired consistency, remove the pot from heat and let it cool slightly.
Transfer the hot jam into sterilized jars, leaving a small amount of headspace at the top. Seal the jars tightly and allow them to cool to room temperature before storing.
Store the mandarin jam in the refrigerator for up to 3 weeks or process the jars further in a water bath for long-term storage.
Nutrition Facts
Calories |
3394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 28 mg | 1% | |
| Total Carbohydrate | 885.1 g | 322% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 856.8 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1691 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
