Many of us still have rellies waiting for CNY house visits this weekend, but those mandarins will wait for no-one. Time to get your Julia Child on and re-incarnate those sad sacks into Honeycombers’ own Mandarin Jelly.
Honeycombers’ Own Mandarin Jelly
Makes 3 – 4 150ml jars
What you’ll need
8 – 10 Mandarin Oranges (About 1kg)
½ Lemon (Zest Grated and Juiced)
800g Sugar
3 Cups Water
Method
1. Peel mandarins and remove seeds and as much pith as possible.
2. Blend the mandarins into a pulp (alternatively you may chop them up.)
2. Add pulp, sugar, water and lemon juice into a pot. Grate lemon over mixture and put over medium heat.
3. Stir constantly without boiling until sugar is dissolved.
4. Bring to boil, and then bring heat back down to medium.
5. Let it thicken over the flame for about 40 minutes, stirring occasionally.
6. Pour into hot sterilized jars and let cool.
7. Seal jars and refrigerate when cooled.
8. Enjoy over toast, croissant or a bagel with some cream cheese. Yum.
Top Image: Choo Yut Shing, Angela Day Kitchen