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, store bought consistence, you could absolutely add that in too.
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 that. You’ll also want to keep an eye open for any odd seeds, although I never get any.
I just pop them in my 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.
I’ll pick out any noticeable pieces of pith at this point, if I see any. It can be a bit bitter. Pour into a large pot. Then I just juice my lemons and add that and the sugar to the oranges.
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 I 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.
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!