| Directions |
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Wipe mandarins with a damp cloth, cut mandarins in half horizontally then in half again. |
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Using fingers, remove seeds and discard them. |
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Peel away skin and reserve it. |
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Using a sharp knife cut skin into fine slivers. |
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It is only necessary to use the skins of 4 mandarins. |
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Place mandarin pulp in food processor, process to seconds or until pulp is chopped. |
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(If you do not have a processor, chop fruit finely). |
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Place pulp in large pan, add mandarin rind, white Sugar and water, mix well. |
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Mixture should be not more than 5cm (2in) deep in pan. |
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Stir jam over medium heat until sugar has dissolved, increase heat slightly, boil gently, |
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uncovered without stirring 50-55 mins. |
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Check occasionally during last 10 mins of cooking time to make sure mixture is not burning on |
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base of pan. |
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After 50 mins start testing to see if jam will jell when tested on a cold saucer. |
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(Place saucer in freezer for a few minutes) Remove scum from surface, pour jam into hot |
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sterilized jars. |
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Seal when cold. |
