Melon And Mandarin Jam Recipes

MELON & VANILLA JAM

Steps:

• Deseed, remove the skin and cut the melon into 1 - 2 cm size cubes. Place in a bowl and mix in the sugar so all the melon is coated. Leave the melon to stand for around 4 - 5 hours, stirring every so often.
• After at least 4 hours the juice of the melon will have been drawn out. Pour the juice into a pan and reserve the melon chunks in a bowl.
• Begin to heat the melon juice in the pan along with the vanilla pod that has been cut in half lengthways and the seeds scraped out. Bring to a simmer and reduce by around half. Add the melon chunks to the juice and bring to a rolling boil.
• Prepare a hot water bath and carefully place the cleaned jars in it. Bring to a simmer and then remove the jars when ready to fill.
• Boil the melon jam until it reaches 105°C / 221°F. Stir in the liquid pectin or follow the instructions for doing so and perform a wrinkle test to check the jams set. Boil for another 5 minutes if the setpoint hasn't been reached and test again.
• Once the jam has reached setting point ladle into the still-hot jars. Add the lids and bands and screw on until just tight. Process the jars in the boiling water bath submerged by at least 1 inch for 10 minutes, starting the timer when the bath reaches a boil.
• After 10 minutes remove from the heat, allow the jars to stand in the boiling water bath for 5 minutes and then lift out with jar tongs. Allow to cool to completely.

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.