Vanilla Mandarin Jam
If any of you are anything like me, you have a glut of Mandarin oranges in some corner of the kitchen, likely going squishy in their green papers because they seemed like a good idea at the time, but you have run out of gumption to eat your way through that entire enormous box. Years ago I began looking for alternate uses for Mandarin oranges (try them in smoothies and milkshakes – just pop them in peeled and whole) – one of my favorite things to make is Mandarin jam, which isn’t at all like marmalade – it’s soft and slightly runny and sweetly orangey without the big chunks of peel. I discovered it on one of my favorite food blogs, The Travellers’ Lunchbox.
Here’s the recipe – and I made another batch, this time with a vanilla bean. Leave the whole bean in the jam, or pull it out as you jar it. If you don’t have vanilla beans, add a small spoonful of Madagascar vanilla bean paste.
December 28 2010 | leftovers | 9 Comments »
