RecipeDB

Cooking in progress....

Mandarin Jam

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.9445
Energy (kCal)5109.5802
Carbohydrates (g)1311.8
Total fats (g)7.2504
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wipe mandarins with a damp cloth, cut mandarins in half horizontally then in half again. | 2. Using fingers, remove seeds and discard them. | 3. Peel away skin and reserve it. | 4. Using a sharp knife cut skin into fine slivers. | 5. It is only necessary to use the skins of 4 mandarins. | 6. Place mandarin pulp in food processor, process to seconds or until pulp is chopped. | 7. (If you do not have a processor, chop fruit finely). | 8. Place pulp in large pan, add mandarin rind, white Sugar and water, mix well. | 9. Mixture should be not more than 5cm (2in) deep in pan. | 10. Stir jam over medium heat until sugar has dissolved, increase heat slightly, boil gently, uncovered without stirring 50-55 mins. | 11. Check occasionally during last 10 mins of cooking time to make sure mixture is not burning on base of pan. | 12. After 50 mins start testing to see if jam will jell when tested on a cold saucer. | 13. (Place saucer in freezer for a few minutes) Remove scum from surface, pour jam into hot sterilized jars. | 14. Seal when cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mandarin orange 8 1239.5802 312.0 18.9445 7.2504
    white sugar 1 kg 3870.0 999.8 0.0 0.0
    water 3 cups 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition