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Mandarin punch jam

updated

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Ingredients for 6 servings:

  • 850 g mandarin(s), peeled and weighed
  • 650 ml punch (children’s punch)
  • 1 tbsp lemon juice
  • 750 g gelling sugar, 2 : 1
  • 1 stalk(s) cinnamon
  • ½ vanilla pod(s), slit open, scraped
  • 4 cloves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

without alcohol

Place the well-peeled mandarins (removing as much of the white pith as possible) in a large saucepan. Fill with punch and puree everything with a hand blender. Then add the vanilla pod, vanilla seeds, cinnamon stick, cloves, gelling sugar, and lemon juice and bring to a boil while stirring. Boil gently for 5 minutes, then transfer to jars and seal. This recipe makes 6 jars of 250 ml each.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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