Mandarin jam.

OR:
- Mandarin jam recipe | Souvlaki For The Soul:
Ingredients
4 whole medium sized mandarins
water for boiling
juice of 1 lemon
¾ cup of caster sugar
½ a vanilla bean
a pinch of Greek mastic
Instructions
Place whole mandarins (skin and all!) and lemon juice in a pot and barely cover with water. Bring to the boil and simmer till mandarins are tender and soft to the touch.
Remove mandarins from liquid and process in a food processor. Give them a few whizzes in the food processor but don’t let it all go mushy. We’re looking for a little texture here
Return the fruit to the pot and add the sugar, vanilla bean and the mastic. Bring back to the boil, stirring to dissolve the sugar.
Boil the mandarin jam mixture for about 30 mins – the seeds will rise to the surface during this time, and will be easy to remove
Let the mixture cool and store in sterilised jars.

- Ardor, Zest.:
January canning: Chile Mandarin Marmalade, with a spritz of Ginger.:
1800g organic oranges* (total 12 mandarins), finely chopped
4 cups sugar
Juice of 2 lemons
9cm ginger, diced
4 serrano chiles, finely diced
1 package pectin
Following the prep, I combined all ingredients (except pectin) for about 20 minutes, then added the pectin and simmered 10 more.
I hot-packed the sterile jars and processed in the water-bath canner (boiling water) for about 10-12 minutes.
Each and every jar sealed.
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