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Mandarin jam
Mandarin jam can be made at any time of the year. These fruits are available for sale year-round, and there is no need to prepare them for winter, but when canned, it lasts longer. In our recipe, the mandarin pieces remain whole, and the jam itself is quite runny and can be served with vegan pancakes on mineral water or fluffy pancakes on buttermilk. If you want to get thick jam, you need to add pectin. With its help, you can even make a jelly-like product.
Ingredients
Show ingredients
- mandarins – 1 kg;
- lemon – 1 piece;
- water – 1/2 cup;
- sugar – 500 grams;
- pectin – optional.
Preparation
- Prepare the ingredients. Wash the mandarins and lemon with water and dry them. Pre-wash the jars and lids.
- Remove the zest from two mandarins using a fine grater. Send the zest to a saucepan.
- Peel the mandarins and separate them into segments. Try to remove the remnants of the white threads from the segments, as they give bitterness. If the mandarins have seeds, then cut the segments in half and remove the seeds.
- Squeeze the juice from one lemon.
- In the saucepan with mandarin zest, pour in the lemon juice and water. Also, add 500 grams of sugar.
- Place the saucepan on the heat and, continuously stirring the syrup, bring it to a gentle boil. By this time, the sugar will almost completely dissolve.
- Immediately add the prepared mandarin segments to the syrup. Periodically stirring over low heat, bring the mixture to a boil, and after that, cook for another 25-30 minutes. Regarding thickness, in our recipe the jam is quite runny. To make the jam thicker, at this stage, add pectin three minutes before the cooking time is up.
- The mandarin jam is ready.
- Pour the jam into sterilized jars and seal with sterilized lids. Turn the jars upside down and leave at room temperature to cool completely.
- The mandarin jam is ready. Happy canning!
