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
Mandarin Orange Jam
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Loading...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 +++ The Teatime Baker - www.teatimebaker.com
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