Mr Redneck is the marmalade eater and he has declared this jam to be 'Good '. Man of few words ! A delicious spread on toast. Love the tang and bitter sweet taste of the marmalade. The mandarins from our tree are seedless and this conserve will set without pectin.
My pantry is bulging at the moment with preserves, relishes, chutneys, jams, jellies all made from homegrown produce squirrelled away to be eaten in the coming months.
Makes 5-6 cups
3 cups water
2 Tbsp whisky/brandy
1 lemon, juice and peel
1. Peel mandarins and remove seeds, if any. Discard half the skins.
2. Blend the mandarins in a blender.
3. Finely slice the mandarin skin and lemon peel.
4. Add blended mandarins, sliced skins, lemon juice, lemon peel, sugar and water into a thick base pot. Over medium heat, stir gently until sugar is dissolved.
5. Turn the heat up and bring to a rolling boil (uncovered) for about 45-60 minutes or until the mix reach setting point*. Give it an occassional stir. Taste and add more sugar if required. Taste and sweetness will intensify as it thickens.
6. Stir in whisky or brandy.
7. Pour into sterilised jars, seal, label and store in a cool place.
1. I do not like my jam overly sweet. 800gm was the right sweetness for us.
2. Do not double the recipe. It will take too long and might not set.
1. It is easier to peel mandarins by cutting in half first.
2. If your mandarins are not the seedless variety, remove the peel and seeds by cutting the fruit horizontally.
To sterilise the preserving jars wash them in hot soapy water. Remove and put the glass jars into an oven at 120°C for 15 minutes or until the jars are required. Place the lids in a pot of hot boiling water. Do not at any stage dry the jars with a tea towel.
Setting Point Test
Place saucer in freezer to chill. To test for the setting point of jam, place a teaspoon of jam on the chilled saucer. A skin will form on the surface and the jam will wrinkle when pushed with your finger when setting point is reached.
Recipe : Australian Woman's weekly, ninemsn (adapted)