Mandarin jam is a perfect spread for bread, pancakes, or paired with cheese. If you prefer a slightly bitter taste, you can leave more of the peel, while for a sweeter flavor, it’s enough to use only the mandarin flesh.
Ingredients:
- 1 kg mandarins
- 1 lemon
- 700 g sugar
- 250 ml water
- 1 tablespoon vanilla sugar
- 1 cinnamon stick
Preparation:
Wash the mandarins under cold water and dry them. Optionally, you can leave or peel the skin. Cut the mandarins into smaller pieces, removing the seeds, and squeeze the lemon.
In a pot, combine the mandarins, water, and sugar. Add the lemon juice, vanilla sugar, and cinnamon stick. Cook on medium heat, stirring occasionally, until the mandarins soften.
If desired, after the mandarins have softened, use an immersion blender to reach your preferred texture. Continue cooking the jam until it thickens. To check if the jam is ready, place a spoonful on a plate and let it cool—if it doesn’t spread, it’s done.
While the jam is cooking, sterilize the jars by washing them and placing them in the oven at 100°C for about 10 minutes or submerging them in boiling water for a few minutes. Once the jam is ready, pour it into the warm, sterilized jars. Close the lids and turn the jars upside down for 10 minutes to create a vacuum. Store the jars in a cool, dark place, and keep an opened jar in the refrigerator.