Recipe

普通话果冻

Why buy store-bought jam when you can make your own delicious mandarin jelly, perfect spread atop toast with a dollop of butter. This way, you know exactly what's going into it, and your family will love the homely touch.

Jan 31, 1976 1:00pm
  • 20 mins preparation
  • 2 hrs cooking
  • Makes 1 Litre
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Ingredients

普通话果冻
  • 15 medium mandarins (3kg)
  • 1 cup (250ml) fresh lemon juice
  • 2 litre (8 cups) water
  • 1.8 kilogram (8 cups) sugar, approximately

Method

普通话果冻
  • 1
    Squeeze juice from mandarins, pour into large saucepan. Discard skins; chop mandarin flesh coarsely. Add mandarin flesh, lemon juice and the water to same pan; bring to a boil. Reduce heat; simmer, covered, 1 hour.
  • 2
    Strain mixture through large piece of damp muslin into large bowl; allow mixture to drip through cloth for several hours or overnight. Do not squeeze or press the mixture through the cloth as this will result in cloudy jelly.
  • 3
    Measure the strained liquid, discard pulp. Allow correct amount of sugar to each cup of liquid (read pectin test below).
  • 4
    Return liquid with sugar to clean large saucepan; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 30 minutes or until jelly sets when tested. Pour hot jelly into hot sterilised jars; seal while hot.

Notes

To judge how much sugar is needed for this recipe, do a quick pectin test: Put a teaspoon of the fruit liquid into a cup or glass, and add 3 teaspoons of methylated spirits. Stir the mixture gently, if it forms a forms a fairly solid, jelly-like clot, the fruit liquid is high in pectin, in which case allow 1 cup fruit liquid to 1 cup of sugar. This means the jelly with jell quickly so, be aware that the cooking time could be as little as 10 minutes. Use a candy thermometer or the saucer test to establish if the jelly has jelled. If several smaller clots appear after stirring the methylated spirits and fruit liquid together, use 3/4 cup sugar to 1 cup of fruit liquid. If the mixture doesn't clot, or if the clots are tint, use the lesser amount of sugar and add 2 tablespoons lemon juice to the mixture after the sugar has been dissolved. If all else fails, resort to using a commercial pectin to set the jelly, following the packet directions.

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