● 1 kg mandarins
● 1 kg sugar
● juice of 1 lemon
Wash the mandarins well and remove the stems.
Put them in a pot and add enough water to just cover the fruit and boil for 1/2 hour to soften the peels.
Pour the contents of the pot into a colander, discarding the water and allow the mandarins to cool.
Over a bowl to catch all the juices, slice the mandarins in half and remove any seeds and the pith.
Put the mandarins in a blender and puree lightly or entirely, at our discretion and put them in the pot.
Add the sugar and if the juices are not enough, add 1-2 cups water.
Boil on high heat for about 20-25 minutes, stirring constantly with a wooden spoon, removing any foam with a spoon.
Once the jam is ready, remove from the heat.
Store in sterilized jars.