Capture the bright orange of summertime in a jar with this slightly bitter, slightly sweet jam.
By Heather Schmitt-González
Okay. I’m going to admit something. Out loud. Right now. I prefer mandarin oranges from a tin. I don’t say that about many things. As a matter of fact, I can’t really think of anything else I can say that about at the moment. Maybe it’s just that I can never find a juicy mandarin here in Michiana (surprise, surprise). The ones in the tin are so sweet and they never have any of that pesky pith clinging to them. Soooo…when I mistakenly picked up a little net sack of mandarins thinking they were clementines, imagine my dismay. But, the kids didn’t seem to mind, they’ve been peeling them left and right. Now that the sack has dwindled down to just a few, I decided to try a making a jam from them. If nothing else, the bright, cheery, orange in a shiny glass jar will lift everybody’s spirits.
I adapted this from the original recipe in the fact that I only took the colorful zest from the orange and left the pith out. It can be thick and wrangly, bitter and pretty unpleasant if left in the jam. I followed the recommendation of leaving a few whole sections behind to stir in for texture at the end of the cooking time. The lighter color was a pretty contrast and I liked some of the bigger chunks, but since they weren’t really cooked down, it turned the final product a tiny bit watery. But really, it was still pretty thick and spreadable, so I think it’s okay to keep this step in or just forget it (personal preferance).
Try spread on thick, hearty toast with butter or use to make a coating for some roasted pork along with mustard and some rosemary or sage and some breadcrumbs.
Either way, I was right. The color alone brought a smile to our faces.
Originally Published: December 13, 2011