Best Melon And Mandarin Jam Recipes

MANDARIN JAM

Steps:

• Peel mandarins, removing loose pith.
• Chop mandarins roughly (breaking up segments into 4 or 5 pieces), removing any seeds. You can also remove any stray seeds later as they float to the top during boiling.
• Place chopped mandarins into saucepan and add the lemon (also peeled, chopped and seeded).
• Add water and place over heat. Bring to the boil and continue to boil uncovered for 10 minutes.
• Add the sugar and continue to boil until the mixture jellies. This should take about 15-25 minutes, depending on the fruit and temperature. When ready, the mixture will start to thicken a little, turn a pale golden colour and will "grab" just slightly to the bottom of the saucepan when you stir the mixture.
• Remember to use jam setting sugar!
• Pour hot jam into a large sterilised jar. Seal with the lid and allow to cool to room temperature.
• Refrigerate and enjoy for up to one month.

MANDARIN ORANGE JAM

Steps:

• Peel mandarins and remove as much of the white pith as possible from the outside and center of the oranges. Remove any seeds that may be lurking in your "seedless" oranges.
• You do not need to remove the membranes separating the segments, however, if any are very loose, remove them.
• Chop mandarin segments into small pieces. If using a food processor or immersion blender, do so briefly to avoid completely pureeing the oranges.
• Zest and juice the lemon, add to oranges.
• You should have 4 cups of prepared oranges. Add orange juice or more orange segments as necessary.
• Wash jars and lids and keep hot. (No need to sterilize).
• In large saucepan, combine 4 cups prepared oranges and No Sugar Needed powdered pectin. Stir until pectin is fully dissolved.
• Over high heat, bring mixture to a full rolling boil, stirring frequently.
• Add sugar. Stir constantly and return mixture to a full rolling boil for 3 minutes.
• Remove from heat.
• Pour into hot jars leaving a 1/4 inch headspace.
• Wipe rim of jars and apply 2 piece lids tightening ring finger tight.
• Place jars in hot water bath and boil for 10 minutes (begin timing when water starts boiling).
• Allow jars to rest in canner for 5 minutes, then remove and allow to cool.
• These jars will last on a shelf for one year.
• Makes: 4-5 half pint (250 mL) jars

MELON AND MANDARIN JAM

Steps:

• Cut the melon and sprinkle with a little sugar in your jam making pan.
• Let it stand overnight.
• Bring melon mix to the boil and then add sugar after 25 minutes.
• Slice 4 mandarins.
• Pulp the other two and add all mandarins to mixture.
• When nearly ready to remove from heat add alittle citric acid to prevent jam candying.
• Boil until it jellies on a saucer.
• Pour into sterilized jars and seal in the usual manner.

MANDARIN JAM

Steps:

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