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Last-minute Kitchen Gifts: Mandarin Jam
If any of you are anything like me, you have a glut of Mandarin oranges in some corner of the kitchen, likely going squishy in their green papers because they seemed like a good idea at the time, but you and the kids have run out of gumption to eat your way through that entire enormous box. Many years ago I began looking for alternate uses for Mandarin oranges (try them in smoothies and milkshakes – just pop them in peeled and whole) – one of my favorite things to make is Mandarin jam, which is like sweet, spreadable Mandarin oranges. I don’t call it marmalade because it isn’t at all like it – it’s soft and slightly runny without the big chunks of peel typical for marmalade. I discovered it on one of my favorite food blogs, The Travellers’ Lunchbox, and that very same year found that jars of it make beautiful, festive gifts. Definitely worth picking up a case of oranges for.
Mandarin Jam
adapted from The Travellers’ Lunchbox
2 lbs mandarin oranges mandarins, well-washed
2 1/2-3 cups sugar
juice of 2 lemonsFinely grate about a tablespoon of zest from your mandarins, then peel all of them, removing as much of the white pith as possible. Cut each mandarin in half around its middle and pick out any seeds. Place in the bowl of a food processor with the zest and remaining ingredients and pulse until well blended and fairly smooth.
Transfer to a saucepan and bring to a boil over medium-high heat. Turn the heat down and simmer for about 30 minutes, until it sets – keep a small saucer in the freezer to drop small spoonfuls onto – if you can run your finger through and it leaves a trail, it’s set.
Pour into hot, sterilized jars, seal and cool, or refrigerate for up to 2 weeks or freeze for up to 6 months.
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1 Comment
Robyn In Mountain commented on Dec 31 10 at 4:49 pmGreat idea, Julie! Happy New Year’s Eve!!
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