Quick & Easy

Mandarin and apricot jam

The beauty of homemade jams are that you can adjust the sweetness to your taste. The addition of the mandarin to this recipe adds a lovely citrus flavour. The jam will be ready when a teaspoon-full 'jells' when placed on a cold plate.
mandarin and apricot jam
1.75 Litre



1.Peel rind from mandarins and lemon, taking care not to remove any white pith with the rind. Shred rind finely. Discard membranes from mandarins and lemon; chop flesh coarsely, discarding seeds.
2.Place rind, citrus flesh, apricots and the water in large saucepan; bring to a boil.
3.Reduce heat; simmer, covered, about 45 minutes or until rind is transparent.
4.Measure fruit mixture, allow 1 cup (220g) sugar to each cup of fruit mixture. Return fruit mixture with sugar to pan; stir over heat, without boiling, until sugar dissolves.
5.Boil, uncovered, stirring occasionally, about 10 minutes or until jam jells when tested. Pour hot jam into hot sterilised jars; seal while hot.

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