Mandarin jam

Ingredients for 1 servings:

• 500 g mandarin(s), peeled and weighed
• 250 g gelling sugar 2:1
• 1 packet of lemon sugar
• 1 tbsp Cointreau

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 4 minutes; Total time approx. 3 hours 34 minutes

refined with Cointreau and lemon

Peel the mandarins and remove any pips. Puree half of the mandarins and fillet the other half (remove the thin skin). The fillets should be slightly larger than they will be in the jam, as they will break down a bit during the cooking process. Now mix the puree and the pieces with the Cointreau, lemon sugar, and preserving sugar. Let stand for at least three hours so that the preserving sugar can absorb into the mandarin pieces. Then heat in a saucepan over high heat, stirring continuously, and cook according to the instructions on the preserving sugar package. My preserving sugar required four minutes. Immediately pour the mixture to the brim into clean jam jars and let them stand upside down for about 10 minutes. Note: The flavor of this jam depends largely on the aroma of the mandarins. I recommend using real mandarins (not clementines!), which aren’t available until around January.