Homemade Mandarin Orange Jam

What is your idea of a perfect breakfast? For me, that would be a nice, crispy slice of buttery toast, smothered with a thick layer of jam on top. So when Tiger (aka the hubby) asked me to make something with all the countless mandarin oranges we have lying around after Chinese New Year, this homemade mandarin orange jam seemed to be the logical choice!

With a perfect balance of sweet and tangy flavors, and that nice curd-like mouthfeel, I can’t wait for the mornings to come so I can start the day on a citrus high. Besides being a breakfast condiment, I can imagine this to be component of other dishes too? Baked desserts, for example? What do you think? What other ways can we use this jam in our cooking?

I hope you enjoy this recipe and would love to hear your own inventive ways to make use of your Chinese New Year leftovers in the comments box below!

Ingredients:
8 – 10 mandarin orange
1 1/4 cup (250 g) granulated sugar
3/4 cup (200 ml) water
1/8 cup (50 g) corn syrup (optional)

Makes about one 0.5 ltr glass jar

Recipe source: Cookpad Japan

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The line up.

Cut off the top and bottom of the oranges and slice them into cross sections.

By cutting them this way, it’ll be easier to remove the seeds.

Remove the peel.

Remove seeds and put the orange flesh into a blender. I reserved the orange peels for my Candied Mandarin Orange Peel recipe.

Blend the orange flesh into fine pulp for about 20 secs.

Pour orange mixture and water into a pot and bring to boil. Once the mixture is bubbling, add in all the sugar and stir well.

Using a spoon, skim off excess foam on the surface.

Let it simmer for 30 – 45 mins, stirring occasionally. If using corn syrup, add in when the mixture is reduced to half.

Once the mixture has reduced to 1/3, turn off heat and pour the hot liquid into sterilized jars*.

Using a mitten or thick glove, turn the jar upside down and let it stand for 15 mins. This method acts as a vacuum and seals the jar properly.

After 15 mins, turn the jar upright again. Allow to cool before refrigerating. Once open, keep refrigerated for up to a month.

*To sterilize the jar, wash the jar and lid with soap and pour boiling water all over and drain. Put the jar and lid in a preheated oven at 160°C/320°F and let them hang out for 15 mins, until dry.

Enjoy!

Full Instructions:

Cut off the top and bottom of the oranges and slice them into cross sections. Remove seeds and put the orange flesh into a blender. I reserved the orange peels for my candied orange peels recipe.

Blend the orange flesh into fine pulp for about 20 secs. Pour orange mixture and water into a pot and bring to boil. Once the mixture is bubbling, add in all the sugar and stir well. Let it simmer for 30 – 45 mins, stirring occasionally. If using corn syrup, add in when the mixture is reduced to half.

Once the mixture has reduced to 1/3, turn off heat and pour the hot liquid into sterilized jars*. Using a mitten or thick glove, turn the jar upside down and let it stand for 15 mins. This method acts as a vacuum and seals the jar properly. After 15 mins, turn the jar upright again. Allow to cool before refrigerating. Once open, keep refrigerated for up to a month.

*To sterilize the jar, wash the jar and lid with soap and pour boiling water all over and drain. Put the jar and lid in a preheated oven at 160°C/320°F and let them hang out for 15 mins, until dry.