Mandarin Jam Without Pectin Recipes

MANDARIN ORANGE JAM

Steps:

• Peel mandarins and remove as much of the white pith as possible from the outside and center of the oranges. Remove any seeds that may be lurking in your "seedless" oranges.
• You do not need to remove the membranes separating the segments, however, if any are very loose, remove them.
• Chop mandarin segments into small pieces. If using a food processor or immersion blender, do so briefly to avoid completely pureeing the oranges.
• Zest and juice the lemon, add to oranges.
• You should have 4 cups of prepared oranges. Add orange juice or more orange segments as necessary.
• Wash jars and lids and keep hot. (No need to sterilize).
• In large saucepan, combine 4 cups prepared oranges and No Sugar Needed powdered pectin. Stir until pectin is fully dissolved.
• Over high heat, bring mixture to a full rolling boil, stirring frequently.
• Add sugar. Stir constantly and return mixture to a full rolling boil for 3 minutes.
• Remove from heat.
• Pour into hot jars leaving a 1/4 inch headspace.
• Wipe rim of jars and apply 2 piece lids tightening ring finger tight.
• Place jars in hot water bath and boil for 10 minutes (begin timing when water starts boiling).
• Allow jars to rest in canner for 5 minutes, then remove and allow to cool.
• These jars will last on a shelf for one year.
• Makes: 4-5 half pint (250 mL) jars

RASPBERRY JAM WITHOUT PECTIN

Steps:

• Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
• Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.

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.