8 mandarins
1kg Chelsea White Sugar (or Chelsea Jam Setting Sugar)
3 cups water (or 1 1/2 cups water if using jam setting sugar)

Wipe mandarins with a damp cloth. Cut mandarins in half horizontally, then in half again. Use your fingers to remove seeds and discard them.

Peel away skin. Use a sharp knife to cut half of the skin into fine slivers. Discard the remaining skin.

Place mandarin pulp in food processor and process for a few seconds or until pulp is chopped. (If you do not have a processor, chop fruit finely.)

Longer method using Chelsea White Sugar:

Place pulp in large pan. Add mandarin rind, Chelsea White Sugar and water (3 cups) and mix well. Mixture should be not more than 5cm (2in) deep in pan. Stir jam over medium heat until sugar has dissolved.

Increase heat slightly and boil gently, uncovered, without stirring, for 50-55 minutes. Check occasionally during last 10 minutes of cooking time to make sure mixture is not burning on base of pan.

After 50 minutes start testing to see if jam has set. You can do this by placing a spoonful of jam on a cold saucer. Push the spoon through the jam - if it wrinkles on the surface, it is set.

Remove scum from surface, pour jam into hot sterilised jars and seal.


Quick method using Chelsea Jam Setting Sugar:

Place pulp in large pan. Add mandarin rind and water (1 1/2 cups). Boil for 10 minutes to soften the rind. 

Reduce heat to medium and add Chelsea Jam Setting Sugar. Stir until sugar has dissolved.

Increase heat again and bring to the boil. Boil for 4 minutes. 

Test to see if jam has set. You can do this by placing a spoonful of jam on a cold saucer. Push the spoon through the jam - if it wrinkles on the surface, it is set. If not set, continue boiling and testing at 1 minute intervals until set. 

Remove scum from surface, pour jam into hot sterilised jars and seal.

For more jam making tips, check out our jam making toolkit:

https://www.chelsea.co.nz/better-baking/jam-making/jam-making-tool-kit/