Mandarin Jam

This small-batch mandarin jam is quick, easy, and bursting with citrus flavour. Made with whole mandarins, a touch of lemon, sugar, and vanilla, it comes together in about an hour and makes just one jar — perfect for spreading on toast, swirling through yogurt, or gifting.

Course Breakfast

Cuisine English

Prep Time 20

Cook Time 30

Total Time 50

Servings serves

Calories 53kcal

Author Peter G

Ingredients

4 mandarins
720 ml water
150 grams sugar
1 tablespoon vanilla extract

Metric - US Customary

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)

Notes

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