Step 1

Peel mandarins, removing loose pith.

Step 2

Chop mandarins roughly (breaking up segments into 4 or 5 pieces), removing any seeds. You can also remove any stray seeds later as they float to the top during boiling.

Step 3

Place chopped mandarins into saucepan and add the lemon (also peeled, chopped and seeded).

Step 4

Add water and place over heat. Bring to the boil and continue to boil uncovered for 10 minutes.

Step 5

Add the sugar and continue to boil until the mixture jellies. This should take about 15-25 minutes, depending on the fruit and temperature. When ready, the mixture will start to thicken a little, turn a pale golden colour and will "grab" just slightly to the bottom of the saucepan when you stir the mixture.

Step 6

Remember to use jam setting sugar!

Step 7

Pour hot jam into a large sterilised jar. Seal with the lid and allow to cool to room temperature.

Step 8

Refrigerate and enjoy for up to one month.