Is anyone having Spring yet? This wintry weather is getting depressing so I decided we needed a little fresh pick me up this week. Mandarin oranges are plentiful in the stores this time of year. In the summer I like to make Red Raspberry Freezer Jam and strawberry and peach as well if I can get good fruit. I like freezer jam because it’s less work and keeps the fresh flavor of the fruit. This Mandarin Orange Jam is simple to make, low sugar and features a lovely combination of sweet and tart flavors.
Last year I stumbled across this Clementine Jam recipe from The View From Great Island. I made a batch and we enjoyed it quite a bit. This time I decided to tweak it and create my own version. It’s a lovely fresh addition to morning toast or biscuits!
I looked up the difference between mandarins, clementines and tangerines. Apparently mandarin is a class of oranges and tangerines and clementines are members of the class. The important part is that they are seedless and can be hand peeled. This takes a little work but it’s not too big of a project.
A standard 3lb (1.4 kg) bag of mandarins will make about 4 cups of jam. I added a little vanilla and ginger to smooth the edges and boost the flavors of the orange subtly. I found these adorable jars in my local craft shop and I love the way they mimic the shape of an orange. Wouldn’t that be a lovely gift? I put the extra jars of this Mandarin Orange Jam in the freezer so they will be ready for us at any time!
I hope your weekend is lovely. Thanks for pinning and sharing!
-Erin
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Mandarin Orange Jam
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 cups 1x
- Category: Sauces
Description
Chase the winter blues with a fresh batch of homemade Mandarin Orange Jam. This quick and easy to make jam recipe uses just five ingredients!
Ingredients
- 3 lbs (1.4 kg) mandarin oranges
- 1 cup sugar
- 2 lemons juiced
- 1 tsp vanilla
- 1/2 tsp ground ginger
Instructions
- Peel the oranges and break them up into a few sections. Puree in a blender or food processor.
- Pour the pureed oranges into a pan and stir in the sugar, lemon juice, vanilla and ginger.
- Let the fruit boil gently over medium heat for about 40 minutes stirring occasionally. It will foam up at first but after a little while it will stir together and clear up.
- While the jam is cooking thoroughly wash or sterilize four half pint jars and lids.
- When the jam is ready dip one cup into each jar and let it cool for 5-10 minutes. Screw the lids on and let it sit on the counter until cool.
- Keep in the fridge for a week or the freezer for several months.
Notes
Adapted from The View From Great Island.
Tie a ribbon and a tag around each jar for unique handmade gift.
Keywords: mandarin orange jam recipe, homemade orange jam, orange jam recipe, breakfast jam
Can you double the recipe?!? Or make one batch at a time?!?
Hi Sue, I haven’t made a double batch but I think you could since it’s not a huge quantity to begin with. Let me know how it goes!
Why does it only last for 1 week in the refrigerator if it’s canned? It looks like a good recipe but I want to give as gifts and would like it to be more stable off shelf like other jams.
Hi Julie,
The last time I made this I did not can it so I put it in the freezer with the other freezer jams. I don’t see any reason why you couldn’t do a water bath canning instead. I actually leave mine in the fridge for weeks/months but because of liability issues I can’t specifically tell others to do it!