MANDARIN JAM

12 mandarins
1 1/2 kg white sugar
3 cups water

Wash and dry mandarins. Peel away skins reserve half of them and discard the rest.
Slice mandarins in halves and remove seeds. Using a sharp knife chop fruit finely or place in food processor for a few seconds.
Place shopped fruit in large heavy saucepan pan over medium heat add mandarin rind, sugar water, and mix well until sugar dissolves. Increase heat slightly and boil gently uncovered without stirring for about 50 minutes.
Check during the last 5 to 10 minutes of cooking to prevent mixture from sticking on base of saucepan. Continue cooking for another 5 minutes or until jam jells.
Pour in to clean, hot, dry jars and seal when cold

mandarin jam

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