- 1 lemon
- 1 pound mandarin oranges
- 1.5 lbs jam sugar with added pectin
1) Wash mandarins well, then halve and squeeze them.
2) Using an ordinary metal spoon, scrape the bits of membrane out of the mandarin halves and put in a pan with any pips and 10 fl oz/280ml water. Bring to the boil.
Simmer for half an hour, topping up the water if it looks like it might burn.
3) Flatten the skins out and put them in a pan with a pint of water. Bring to the boil, then put a lid on them and simmer until very tender, about 2 hours. (If you have a pressure cooker, 10 minutes at high will do the trick.)
4) Drain the skins, reserving the liquid, and cut them into strips. Sieve the pip and membrane liquid, pushing through as much of the liquid as possible.
5) Put both the pip and skin liquid in a large saucepan or jam pan and warm gently, then add the sugar and stir until it is completely dissolved.
6) Add the chopped skins, the reserved mandarin juice and the juice of the lemon. Bring up to the boil, then boil until setting point is reached.
7) Allow to cool for 5-10 minutes, then give it a good stir with a clean ladle and pot in hot, scrupulously clean jars.