Mandarin jelly

Mandarin jelly

Cuisine type: Traditional
Cooking time: More than 1 hour
Course: Breakfast, Lunch
Favourite flavours: Condiment
Cooking method: boil/steam
Season: All year round
Special options: Vegetarian


This recipe is unsuitable to freeze or microwave.
INGREDIENTS

15 medium mandarins
250ml (1 cup) lemon juice
2 litres (8 cups) water

METHOD

Squeeze juice from mandarins, pour into large saucepan or boiler; add pulp, lemon juice and water. Bring to boil, reduce heat, simmer, covered, for 1 hour. Strain mixture through a fine-cloth into a bowl. Allow liquid to drip through cloth slowly; do not squeeze or press pulp as this will make a cloudy jelly; discard pulp.

Return mandarin liquid to clean pan, bring to boil, add sugar (mixture should not be mere than 5cm deep at this stage). Stir constantly over heat, without boiling, until sugar is dissolved. Bring to boil, boil rapidly, uncovered, without stirring, for about 30 minutes or until the jelly sets when tested on a cold saucer.

Makes about 5 cups.



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