When most people think of citrus preserves, they think of marmalade that contains peel, and peel brings bitterness. If you’d rather capture the sweet, fragrant flavour of mandarins without the bitterness, try making mandarin jam instead.
By using only the fruit segments, you create a bright, fruity jam that tastes much closer to fresh mandarins than traditional marmalade. If your mandarin tree is producing more fruit than you can eat fresh, mandarin jam is a simple way to preserve the harvest. Sweet, fragrant and beautifully coloured, it’s like bottling a little winter sunshine to enjoy all year round.
Why Mandarin Jam Can Be Tricky
Mandarins contain less pectin than many traditional jam fruits, particularly once you’ve removed the peel and pith. Pectin is what helps jam set. The easiest and most reliable option is to use jam setting sugar and for every 1kg mandarin segments add 1kg jam setting sugar. Follow the instructions on the packet, as brands vary slightly.
Not everyone has jam setting sugar in the pantry, and it really isn’t necessary. Here are two ways to use pectin found naturally to help this jam set:
- Add Lemon Juice
For every 1kg of mandarin segments, add juice of 1 lemon and 750g sugar. This often produces a soft but spreadable jam. The upside is less sugar, the downside is a slightly softer set. - Add Lemon Juice and Green Apple
For a slightly firmer set without adding store-bought pectin, replace some of the mandarins with apple. For every 800g mandarin segments, add 200g grated green apple, plus juice of 1 lemon and 750g sugar. The apple contributes natural pectin without significantly changing the flavour.
For this recipe I have chosen to use the lemon juice and green apple option as it adds the pectin and carries the flavour without overpowering the mandarin. I also like the fact that I’m not totally reliant on jam setting sugar!
The Wrinkle Test
There are several ways to test jam for its setting point. The wrinkle tests requires no fancy equipment:
- Place a saucer in the freezer before you start.
- Put a teaspoon of jam onto the cold saucer.
- Leave for 30 seconds.
- Push it gently with your finger.
- If the surface wrinkles, it’s ready.
Beyond Toast
Mandarin jam is far more versatile than many people realise.
Try it:
- Swirled through Greek yoghurt
- As a sponge cake filling
- Glazed over cheesecakes
- Warmed and brushed over fruit tarts
- As a topping for pancakes or waffles
- Stirred into porridge
- Mixed into cream cheese for crackers
- As a glaze for ham, chicken or pork
- Added to salad dressings
- Sandwiched between shortbread biscuits
The sweet citrus flavour works particularly well in baking and desserts.
Easy Mandarin Jam
Ingredients
- 800g mandarin segments (deseeded)
- 200g grated apple
- 750g white sugar
- juice of 1 lemon
Method
- Peel the mandarins and remove any seeds. Place the segments in a preserving pan. Lightly crush some of the fruit to release the juice.
- Add lemon juice (and grated apple if using) and simmer for 10–15 minutes.
- Add the sugar and stir until dissolved.
- Bring to a rolling boil.
- Continue until setting point is reached.
- Pour into hot sterilised jars and seal.
