Werner's Mandarin Jam

Ingredients for 2 servings:

• 1 kg mandarin(s), untreated
• 800 g sugar
• 2 lemons or limes

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 13 hours 20 minutes

Use real mandarins, not clementines.

Clean the mandarins thoroughly and boil them, peeled and intact, in plenty of water for about 10 minutes. Then drain the water and let the fruit cool enough to squash by hand over a large saucepan, removing any pits. Bring the roughly squashed mandarins to a boil with about 800g of sugar (less depending on the sweetness and taste). Turn off the heat and let the fruit steep overnight for at least 12 hours. After the resting time, simmer the mandarins for about 45 minutes. Add the juice of two lemons or limes and simmer for another 10 minutes. Then, using a food processor, pass the fruit through a sieve until the desired consistency and size of the peel pieces are reached. Pour the jam directly into boiled jars and seal them immediately. You don’t need to use gelling sugar for this recipe, as the mandarin peel contains sufficient pectin.