When mandarins are in season, I can't resist turning a handful into a quick, homemade mandarin jam. This isn't the kind of recipe that leaves you with rows of jars to store - just one small batch, ready to enjoy straight away. It's bright, zesty, and comes together in less time than you'd think. Perfect for when you want something homemade without the fuss.
Table of Contents
Recipe Snapshot
- Batch Size: 1 small jar (perfect for quick use)
- Prep + Cook Time: About 30 minutes
- Flavour: Sweet, zesty, and citrus-bright
- Difficulty: Super easy - no preserving skills needed
- Best For: Toast, yogurt, desserts, or gifting
Share or summarise with AI
Why You'll Love This Recipe
- Small-batch simplicity - makes just one jar, so there's no fussing with preserving or big cleanups.
- Fast & fresh - ready in around 30 minutes, with that bright mandarin flavour shining through.
- It's versatile - spread on toast, swirl into porridge or yogurt, or even spoon over cakes.
Ingredients
- Mandarins: ripe and sweet, they're the star of this jam.
- Water: (not shown) for boiling and softening the fruit.
- Lemon juice: adds brightness and helps the jam set.
- Sugar: sweetens and balances the citrus.
- Vanilla extract: a gentle, aromatic touch that lifts the flavour.
How to Make Mandarin Jam (Quick Overview)
Simmer the fruit
Cook whole mandarins with a splash of lemon until tender.
Pulse for texture
Blitz the softened mandarins briefly in a food processor (skin and all!).
Cook it down
Return the mixture to the pot with sugar and vanilla, then stir until the sugar has dissolved. let it bubble gently until it thickens, skimming off any seeds that rise to the surface.
Jar and enjoy
Cool slightly, then spoon into a clean jar to enjoy straight away.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Serving Suggestions
This jam is so versatile and adds a burst of citrus wherever you use it. Try it:
- Spread thickly on hot buttered toast or croissants. Or even better - try it on my Greek bread recipe.
- Swirled through Greek yogurt or porridge for a bright start to the day.
- As a glaze for cakes or cheesecakes.
- Spoon over vanilla ice cream for a quick dessert.
- Paired with soft cheeses on a snack platter.
Storage Notes
This is a quick jam recipe, so it's not designed for long-term preserving or canning. Once cooled, store your jam in a clean, sterilised jar and keep it in the fridge. It will stay fresh for up to 2 weeks. If you'd like to enjoy it longer, you can also freeze portions and thaw as needed.
Variations
- For a spicy twist - add a cinnamon stick or a few cloves while simmering for a warm, wintery jam.
- Citrus mix - swap in a couple of oranges or tangerines for a slightly different flavour.
- For a boozy kick - stir in a splash of Grand Marnier or Cointreau at the end for a grown-up touch.
Expert Tips
- Use ripe, sweet mandarins for the best flavour - avoid underripe ones as they can taste bitter.
- Don't over-blend the fruit - a little texture makes the jam more interesting.
- Keep the heat gentle once the sugar is added - too high and it may burn.
- Skim off any seeds as they rise - it makes the jam smoother and easier to spread.
- Always store in a clean jar to keep it fresh as long as possible.
FAQ
Sugar is essential here for sweetness, balance, and helping the jam set. You can reduce it, but skipping it entirely will affect flavour and texture.
It should have a glossy appearance and coat the back of a spoon. Remember, it will thicken more as it cools.
Related Recipes
WANT MORE? Sign up to the Newsletter and follow along on Facebook, Instagram and Pinterest
📖 Recipe
Mandarin Jam
Conversions
Ingredients
- 4 mandarins
- 720 ml water
- 150 grams sugar
- 1 tablespoon vanilla extract
Instructions
- Place the whole mandarins (skin and all) in a medium pot. Add the lemon juice and just enough water to barely cover the fruit. Bring to a boil, then reduce to a simmer. Cook for about 45 minutes, or until the mandarins are very soft. (see Note 1)
- Remove the mandarins from the pot and transfer to a food processor. Pulse 5 times - just enough to break them down while still keeping some texture. (see Note 2)
- Return the mixture to the pot. Stir in the sugar and vanilla until dissolved.
- Bring the mixture back to a boil, then lower the heat to maintain a slow, steady bubble. Cook for about 30 minutes, stirring occasionally. Skim off any seeds that float to the top. (see Note 3)
- Let the jam cool slightly, then spoon into a clean, sterilised jar. Seal and store in the fridge. (see Note 4)
⬇ SAVE THIS RECIPE
Enter your email and we'll send the recipe directly to you!
Peter's Tips →
- Keep the pot partially covered while simmering to prevent too much liquid evaporating.
- Don't fully purée the mandarins - little bits of peel give flavour and texture.
- To test doneness, spoon a little jam onto a cold plate. If it holds its shape when you run your finger through it, it's ready.
- This is a quick jam, not a long-life preserve. Store in the fridge and use within 2 weeks.
- This recipe makes about 350 g of jam, which is roughly 16-18 servings if using 1 tablespoon per serve. (Of course, that depends on how generous you are!).
- If you decide to double the recipe - please note that the cooking time may increase slightly. Always test for thickness before removing from the heat.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Made this recipe?
Rate and Comment below!This post was originally published in July 2010 but was updated with fresh content in August 2025.
Paul Glory says
Am allergic to Greek mastic, I substituted it for Paloma bitters and Irish marmalade cream powder instead, but thanks all the same