Mandarin and dried apricot jam

  • 15 mins preparation
  • 1 hr 30 mins cooking
  • Makes 4 Cup
  • Print


Mandarin and dried apricot jam
  • 2 large mandarins (500g)
  • 1 medium lemon (140g)
  • 125 gram (4 ounces) dried apricots, chopped coarsely
  • 3 cup (750ml) water
  • 3 cup (660g) white (granulated) sugar, approximately


Mandarin and dried apricot jam
  • 1
    Using a vegetable peeler, peel rind thinly from mandarins and lemon, without removing any white pith. Shred rind finely. Discard pith and membranes from mandarins and lemon; chop flesh coarsely, discard seeds.
  • 2
    Combine fruit, apricots and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 30 minutes or until rind softens.
  • 3
    Measure fruit mixture, allow 1 cup sugar for each cup of fruit mixture. Return fruit mixture and sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 40 minutes or until jam jells when tested.
  • 4
    Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.

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