Mandarin jelly

Why buy store-bought jam when you can make your own delicious mandarin jelly, perfect spread atop toast with a dollop of butter. This way, you know exactly what's going into it, and your family will love the homely touch.
mandarin   jelly
1.25 Litre
2H 20M



1.Squeeze juice from mandarins, pour into large saucepan. Discard skins; chop mandarin flesh coarsely. Add mandarin flesh, lemon juice and the water to same pan; bring to a boil. Reduce heat; simmer, covered, 1 hour.
2.Strain mixture through large piece of damp muslin into large bowl; allow mixture to drip through cloth for several hours or overnight. Do not squeeze or press the mixture through the cloth as this will result in cloudy jelly.
3.Measure the strained liquid, discard pulp. Allow correct amount of sugar to each cup of liquid (read pectin test below).
4.Return liquid with sugar to clean large saucepan; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 30 minutes or until jelly sets when tested. Pour hot jelly into hot sterilised jars; seal while hot.

To judge how much sugar is needed for this recipe, do a quick pectin test: Put a teaspoon of the fruit liquid into a cup or glass, and add 3 teaspoons of methylated spirits. Stir the mixture gently, if it forms a forms a fairly solid, jelly-like clot, the fruit liquid is high in pectin, in which case allow 1 cup fruit liquid to 1 cup of sugar. This means the jelly with jell quickly so, be aware that the cooking time could be as little as 10 minutes. Use a candy thermometer or the saucer test to establish if the jelly has jelled. If several smaller clots appear after stirring the methylated spirits and fruit liquid together, use 3/4 cup sugar to 1 cup of fruit liquid. If the mixture doesn’t clot, or if the clots are tint, use the lesser amount of sugar and add 2 tablespoons lemon juice to the mixture after the sugar has been dissolved. If all else fails, resort to using a commercial pectin to set the jelly, following the packet directions.