Mandarin Orange Jam

mandarin orange jam

Ahhhhh so much citrus, so little time! The markets are full of wonderful varieties of grapefruits and oranges right now.  And I’m sure many of you buy those super easy to peel little clementine mandarin’s this time of year.  My daughter and I love them and we get them by the bag full from one of my favorite growers at our local Farmers Market, Arnett Farms.

But what if you end up with too many?  Marmalade is always a good option but I thought I’d make an easy Mandarin Orange Jam this time around.  Just three ingredients.  Easy-Peese.  There is already a lot of pectin in oranges so I didn’t add any but if you prefer your jam to have more of a firmer consistence, you could absolutely add that in too.

mandarin orange jam

Start by peeling your citrus (which is so easy with these little guys).  Then, try to pull off any extra pith you see.  I do this by just splitting them in half and pulling out the middle, plus any other larger pieces I see. I don’t go crazy trying to get it all off because, as I understand it, much of the pectin is in the pith.  You’ll also want to keep an eye open for the occasional seed, although I never get any.

mandarin orange jam

Just pop them in the food processor after that, and blend away to the consistence you like.  I wanted some tiny pieces, put you could puree this until even smoother. And you’ll probably want to do this in batches, depending on the size of your gadget.

mandarin orange jam

Pick out any noticeable pieces of pith at this point, if you see any.  It can be a bit bitter.  Pour into a large pot. Then  juice the lemons and add that and the sugar to the oranges.

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mandarin orange jam

If you are water canning these, then you’ll need to prepare your cans, at this point. This will boil for about 30 minutes, stirring often.  Then can them up and have them in the water bath for ten minutes. (Canning length will change according to altitude.) Make sure to get out all the air bubbles and wipe down the lip of the jar before adding on the lid.

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mandarin orange jam_0020

mandarin orange jam

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The orange and lemon flavors are balanced perfectly, with just the right amount of sweetness.  It’s like sunshine in a bottle on cold winter mornings.  I’m loving mine with a little Manchego cheese on top… because I put Manchego cheese on top of just about everything. Enjoy!

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mandarin orange jam

Mandarin Orange Jam

Prep Time: 15 minutes

Cook Time: 30 minutes

3 8oz jars

Mandarin Orange Jam


  • 3 lbs of Mandarin oranges, clementines or tangerines
  • 2 lemons, juiced
  • 1 cup of sugar


  1. Peel all mandarins, open in half and remove any extra pith you can
  2. Place in food processor and blend to your desired consistency. Work in batches
  3. Add pureed fruit to a large pot and add in lemon juice and sugar. Stir to combine
  4. Bring to a full boil, then turn down to a simmering boil. Stir often
  5. Cook for approx 30 minutes, until jam appears firm. Test by placing a small dollop on a plate you have chilled in the freezer. Place back in the freezer for one minute and see if it has set. It will set a bit more once it cools down as well.
  6. Ladle into sterilized jars, remove air bubbles, wipe rim of jars and add lid to just finger tight.
  7. Boil for ten minutes (adjust time for your altitude)
  8. Let sit for five more minutes, then remove and let cool.
  9. If you do not do a water bath, keep jars in refrigerator for a week or so.


Use locally sourced, organic ingredients whenever possible.

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  • Reply
    November 24, 2017 at 9:16 pm

    Awesome recipe! Cooked it for about 45 mins though, but everything turned out great. Thank a lot for the recipe!

    • Reply
      Farm to Table
      November 25, 2017 at 4:49 pm

      So glad to hear! Yea, there is a lot of water in these that needs to be rendered out. My batches take just about that long too. 🙂 Enjoy!!!

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