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Mandarin Jam Without Pectin

Mandarin Jam Without Pectin

A super easy recipe to prepare homemade mandarin jam without pectin: you need only three ingredients - mandarins, sugar and lemon - to enjoy your breakfast.

28 December, 2014
Average: 2.2 (63 votes)

Dietary Consideration

serves for


total time

2 HR 40 MIN


Lemon juice
450 g
675 g


Halve the mandarins and squeeze the juice. Scrape out the pips and flesh of the mandarins and put them in a pan with about 300 ml water.

Bring to a boil and simmer for half an hour, adding more water if necessary.

Flatten the mandarin skins, put in a pan with 500 ml water, cover and simmer gently for about 2 hours.

Drain the skins, reserving the liquid, and cut them into strips.

Sieve the pip liquid into a heavy pan, add the skin liquid and the sugar and stir over a gentle heat until the sugar has dissolved.

Add the chopped skins, the mandarin juice and lemon juice and cook over a medium heat for about 20 minutes.

Allow to cool for 10 minutes then pour into sterilised jars and seal.

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