Clementines, mandarin, are small in size, orange color, and have glossy leathery skin which is easy to peel. Its flesh is juicy and sweet, and inside it can be separated into 7 to 14 segments. They can be with or without seeds.
You can eat them as a snack, or include them in salads, cakes, and juices. You can pair them with citrus, seafood, honey, and avocado. And the juice of it and the zest are used in Middle Eastern Cuisine.
You can store them at room temperature. And to stay longer, put them in the refrigerator.
2 1/2 cups mandarin (peeled and roughly chopped and seeded) (about 4-5 mandarins)
1/2 lemon (peeled, chopped, and seeded)
2 cups water
500 grams sugar
- Peel mandarins, removing the 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 a saucepan and add the lemon (also peeled, chopped, and seeded).
- Add water and place overheat. 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 color.
- Pour hot jam into a large sterilized jar. Seal with the lid and allow to cool to room temperature.
- Refrigerate and enjoy for up to one month.