Mandarin And Apricot Jam

1. 1

   Peel mandarins and lemon, taking care not to remove any white pith with the peel. Thinly slice peel. Discard membranes from mandarins and lemon. Coarsely chop flesh, discarding seeds.

2. 2

   Place peel, flesh, apricots and 5 cups water in large saucepan on high heat; bring to a boil. Reduce heat to low; simmer, covered, for 45 mins, or until peel is transparent.

3. 3

   Measure fruit mixture; allow an equal measure of sugar to fruit mixture. Return fruit mixture with sugar to pan. Stir on high heat, without boiling, until sugar has dissolved.

4. 4

   Boil, uncovered, stirring occasionally, for 10 mins, or until jam is set. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If its ready, it will gel and wrinkle when moved.)

5. 5

   Pour hot jam into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.