Recipe developed by Nancyjo Riekse
In this recipe the rinds of the mandarin provide the pectin and the juice provides the acid.
Only use fruit at the height of the season, the older they are the more bitter.
Yield: very small amount
3 tablespoons mandarin zest
1/2 cup unsalted butter
1 cup sugar
Gate the rinds and squeeze the mandarin, Melt butter and sugar in a pan; beat the eggs and stir them into the butter, and sugar. Now stir in the mandarin zest and juice. Cook very gently, either in the top of a double boiler, or over very low heat, stirring constantly, for fifteen or twenty minutes or until mixture has thickened, Never let it come close to a boil it will curdle.
Pour into small decorative jars and seal tightly.