Makes 4 cups
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Making this glorious fruit preserve will give way to endless options for other dessert and breakfast recipes. While you can use other citrus fruits, or even mix and match some of your favourites, we use whole mandarins for utmost fragrance – their flavour well-emphasised by the lemon juice used to simmer them in.


  • 1 kg mandarins
  • ¼ cup (60 ml) lemon juice
  • 1 litre (4 cups) water
  • 5 cups (1.1 kg) white (granulated) sugar, approximately

Combine whole mandarins, juice and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 45 mins or until fruit is soft.


Remove mandarins from liquid; reserve liquid. Coarsely chop mandarins, including rind; discard seeds. Return the chopped mandarin to reserved liquid.


Measure fruit mixture, allow 1 cup sugar for each cup of fruit mixture. Return fruit mixture and sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 30 mins or until jam jells when tested.


Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.

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