900 g satsuma mandarin juice, freshly squeezed
275-300 g sugar
1 lemon, juice
1/2 vanilla pod, with or without seeds
pectin gelling agent 3:1 for 1 kg of fruit
Combine sugar and gelling agent. Add mixture to the mandarin juice. Add lemon juice and vanilla pod. Bring to a boil. Cook for 3-4 minutes. Remove the vanilla pod, pour hot jam into jars and seal.