Mandarin jam grandmother’s recipe: another recipe is added to our collection dedicated to the best jams and preserves, together with those of oranges and lemons, the apple jam and the many other recipes you will find on the blog. Mandarin jam with the peels is one of the best preserves you can make with organic fruit: genuine and aromatic, it releases an incredible flavor and an intense aroma and the sole addition of sugar without other preservatives allows you to have an exceptional homemade product. Imagine how wonderful it would be to spread it on a slice of homemade sandwich bread, or on a soft milk roll, not to mention the many tarts with shortcrust pastry, jam-filled cookies of all kinds and sponge cake that you can fill! Let’s go to the kitchen and prepare together a delicious mandarin jam using the infallible grandmother’s recipe and you’ll see its intense aroma will fill the house before being sealed in our jars to be enjoyed even in summer! As always, before rolling up our sleeves I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make mandarin jam
- 2.2 lb mandarins
- 2 cups sugar
Tools
- Pot
- Blender
- Brush
- Blender
Preparation of mandarin jam
Mandarin jam is also made using the peel, so get organic, untreated fruit. I picked my mandarins in my small garden. With this quantity you will make about 33.5 oz (about 2.1 lb) of mandarin jam
To make mandarin jam, start by cleaning the fruit: rinse them under running water and scrub them with a brush. After removing the stem, place them in a pot full of water and boil them for 20 minutes after the water comes to a boil, turning them often because they will tend to float and cook unevenly. Drain the mandarins and cut them into 4-5 pieces, removing as many seeds as possible.
Then gather them in the blender jar and blend until you obtain a smooth pulp. Remove the remaining seeds that you will be able to spot — and I assure you you’ll find many, since mandarins, unlike clementines, have quite a few.
Add the sugar and place on the stovetop, cooking for 40 minutes after it reaches a boil over medium heat, stirring often. When the jam has reduced and thickened and you no longer see liquid parts, you can turn off the heat. Once cooled you can store the jam in the refrigerator and consume it within about 15 days.
If you want to make preserved jars (which I did not do in this case), refer to the preparation of the apple jam recipe already on the blog.
Storage notes and tips
Well-made mandarin jam preserves can be stored at room temperature for a year or more.
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