Mandarin JellyProcessing: Boiling Water Canner 10mins
Storage: 12 months +
Yield: 5 cups per batch
Juicy sweet mandarins, made into a delicious jelly! This is a great way to use up excess fruit during the citrus season. Have jars of this sweet jelly ready in your pantry, to spread onto toast or serve with brie and crackers, and it's delicious warmed as a glaze on chicken or duck .... my favourite way is on puffed crackers with yoghurt cheese and a little mandarin jelly on top :)
Ingredients:
6 cups mandarin segments
2 cups water
2 tablespoons powdered pectin
5 cups white sugar
5 cups white sugar
Day 1: Make mandarin juice.
Peel mandarins, discarding outer skin and majority of the white pith. Measure segments into a large deep pan. Add water and bring to a boil. Simmer 15mins, manually mashing after 10mins (don't puree). We want to extract the juice, not break down the seeds (which will turn the juice even more bitter). Leaving the seeds in the segments also boosts the pectin content of the juice. Drip puree overnight through a jelly bag, muslin cloth, 3-4 layers of cheesecloth or a clean pillowcase in the refrigerator.
Day 2: Measure juice.
Measure 4 cups of mandarin juice into a large deep pan. It may taste a tiny bit bitter, depending on how sweet the mandarins were. Freeze any excess juice.
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
Whisk pectin into mandarin juice.
Combine juice and powdered pectin in a large, deep pan. Whisk well. Whisk occasionally over high heat until it comes to a boil.
Rolling boil 1 minute. Skim foam.
Once the juice is at a full boil, add the sugar all at once. Bring to a rolling boil (cannot stir down), holding there for 1 minute before turning the heat off. Skim away foam.
Prepare lids.
While you are making the jelly, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the jelly and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jelly into hot jars.
Immediately spoon hot jelly into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, wipe rims and seal.
Boiling water canner processing.
Process in boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
For more photos of this recipe, visit HERE
Prepare jars by covering in water and boiling for 10 minutes.
Whisk pectin into mandarin juice.
Combine juice and powdered pectin in a large, deep pan. Whisk well. Whisk occasionally over high heat until it comes to a boil.
Rolling boil 1 minute. Skim foam.
Once the juice is at a full boil, add the sugar all at once. Bring to a rolling boil (cannot stir down), holding there for 1 minute before turning the heat off. Skim away foam.
Prepare lids.
While you are making the jelly, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the jelly and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jelly into hot jars.
Immediately spoon hot jelly into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, wipe rims and seal.
Boiling water canner processing.
Process in boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
For more photos of this recipe, visit HERE