Melon And Mandarin Jam Food

MANDARIN JAM

Steps:

• Peel mandarins, removing loose pith.
• Chop mandarins roughly (breaking up segments into 4 or 5 pieces), removing any seeds. You can also remove any stray seeds later as they float to the top during boiling.
• Place chopped mandarins into saucepan and add the lemon (also peeled, chopped and seeded).
• Add water and place over heat. Bring to the boil and continue to boil uncovered for 10 minutes.
• Add the sugar and continue to boil until the mixture jellies. This should take about 15-25 minutes, depending on the fruit and temperature. When ready, the mixture will start to thicken a little, turn a pale golden colour and will "grab" just slightly to the bottom of the saucepan when you stir the mixture.
• Remember to use jam setting sugar!
• Pour hot jam into a large sterilised jar. Seal with the lid and allow to cool to room temperature.
• Refrigerate and enjoy for up to one month.

MELON AND MANDARIN JAM

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.

MANDARIN JAM

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.

WATERMELON RIND JAM

Steps:

• Cut rind into 1/3-inch strips. Cover in cold water and bring to a quick boil. Reduce heat, and let simmer slowly until transparent, about 30 minutes.
• Drain, and reserve 1 1/2 cups of liquid.
• In a heavy pot, completely dissolve sugar in reserved liquid. Add honey and lemon peel, and bring to a boil, skimming as needed. Add drained rind and seeds and boil gently over medium heat, for 15 minutes. Remove from heat, cover, and set aside overnight.
• Boil again over medium heat, until syrup thickens, about 15 minutes. Test for doneness.
• Add lemon juice and mastic or cardamom 5 minutes before jam is done. Let jam cool completely then store in a sterilized jar.

SURE.JELL CITRUS JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Squeeze juice from oranges; strain. Measure exactly 3 cups orange juice into 6- or 8-qt. saucepot. Squeeze juice from lemons; strain. Measure exactly 1/4 cup lemon juice into saucepot with orange juice.
• Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)