The idea to make this preserve came after reading this post from Philosophy of Flavour but I didn't follow exactly the recipe as I don't like to add so much zest in the jam lest it would be bitter and I would need more sugar. Mine is slightly different as I have omitted, changed some ingredients and skip some steps. Overall, it is still acceptable and I'm happy that I can clear off the Mandarin Oranges left after the CNY celebration.
As we consume preserves very fast, I reduced the sugar. The original recipe calls for 600 gm sugar to 1 kg of orange flesh.
Ingredients
[makes 3 bottles x 450 gm]
1.5 kg mandarin orange flesh - chopped and retained the juices too
zest and juice of 1 lemon
250 ml water
600 gm sugar
1 tsp cinnamon powder [optional]
- Remove the orange skin [I discard them as I don't want the bitterness in the jam]. Remove the pith and seeds from the fruit. Keep the pith and seeds in a sauce pan. Place the orange flesh in a big container. Place a small saucer in the freezer [this is use to test whether jam is ready].
- Bring water to boil in a heavy based saucepan with the pith and seeds. Boil until soft and leave to cool before straining the the liquid. Keep the water and discard the residue.
- Pour the strained liquid in a non-stick wok, add in the orange flesh, lemon rind and sugar. Bring to boil for 10 minutes, then reduce heat to medium low. Simmer until water is reduced and fruits are soft. Stir occasionally to prevent sticking to base of pan.
- Stir occasionally to mix ingredients well and simmer until it gels up. Place a teaspoon of jam on the chilled saucer. Leave in fridge for a few minutes. The jam should be ready if it forms a mass.
- Store jam in sterilised airtight bottles. Always refrigerate jam as homemade jams are without preservatives.
I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Bake For Happy Kids and My Little Favourite DIY hosted by Anncoo Journal
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