Melon And Mandarin Jam Recipes

Steps:

• Cut the melon and sprinkle with a little sugar in your jam making pan.
• Let it stand overnight.
• Bring melon mix to the boil and then add sugar after 25 minutes.
• Slice 4 mandarins.
• Pulp the other two and add all mandarins to mixture.
• When nearly ready to remove from heat add alittle citric acid to prevent jam candying.
• Boil until it jellies on a saucer.
• Pour into sterilized jars and seal in the usual manner.

Steps:

• Wipe mandarins with a damp cloth, cut mandarins in half horizontally then in half again.
• Using fingers, remove seeds and discard them.
• Peel away skin and reserve it.
• Using a sharp knife cut skin into fine slivers.
• It is only necessary to use the skins of 4 mandarins.
• Place mandarin pulp in food processor, process to seconds or until pulp is chopped.
• (If you do not have a processor, chop fruit finely).
• Place pulp in large pan, add mandarin rind, white Sugar and water, mix well.
• Mixture should be not more than 5cm (2in) deep in pan.
• Stir jam over medium heat until sugar has dissolved, increase heat slightly, boil gently, uncovered without stirring 50-55 mins.
• Check occasionally during last 10 mins of cooking time to make sure mixture is not burning on base of pan.
• After 50 mins start testing to see if jam will jell when tested on a cold saucer.
• (Place saucer in freezer for a few minutes) Remove scum from surface, pour jam into hot sterilized jars.
• Seal when cold.