Mandarin & Meyer X Three
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: 3 half-pints
2 pounds Satsuma Mandarins, washed
2 Meyer Lemons, washed and juiced, seeds removed
1/2 cup sugar to each 2 cup juice
1/2 cup sugar to each 2 cup juice.
Cut up mandarins and grind in a food processor until finely ground, pour into an 8 quart stainless steel or enamel saucepan along with lemon juice. Let stand 12 to 24 hours. Strain through sieve or double cheesecloth bag making sure no pulp gets into juice. Reserve pulp for another recipe.
Measure juice as you put back into saucepan. Add sugar and place over high heat, stirring frequently until it reaches a boil that cannot be stirred down. Skim the top if necessary. Turn down heat and continue to cook until desired consistence is achieved.
The first stage will be syrup; the second will be butter the third will be paste.