Interested in making mandarin orange jam? Not marmalade — a true jam made from the tender segments of mandarins, without peel. This recipe uses No Sugar Needed pectin to produce a quick, easy jam that highlights the fruit’s bright flavor without the bitterness of peel or an overly sweet finish.
More recipes: Homemade Mandarin Orange slices, Cranberry Mandarin Jam, Blueberry Jam, Strawberry Jam and Strawberry Rhubarb Herb Jam.
How to Make Jam with Mandarin Oranges
I love the first mandarins of the season, but when boxes keep arriving I look for new ways to enjoy them. That led me to can mandarins and to develop this mandarin orange jam.
My experiments show you absolutely can make delicious jam using mandarin segments.
Why Use Commercial Pectin?
Citrus naturally contains pectin concentrated in the pith, seeds and peel. If you include those parts, you can sometimes set jam without added pectin, but that approach usually requires a high sugar ratio (around 60–65% sugar) and longer cooking to reach gel. Using a commercial No Sugar Needed pectin makes the process simpler and faster and lets you make jam using just the fruit segments — no peel or pith.
Benefits of No Sugar Needed pectin:
- Easier and faster preparation
- Allows using only the fruit segments, avoiding peel bitterness
- Enables lower added sugar while still achieving a reliable set (note: read pectin ingredient labels — some “no sugar” varieties include dextrose or artificial sweeteners). If you want to avoid commercial pectin entirely, consider Pomona pectin.
If you prefer not to use commercial pectin, this particular method won’t be right for you.
Mandarin Orange Jam Recipe
Below is a straightforward recipe and step-by-step instructions to make mandarin orange jam using No Sugar Needed pectin.
Mandarin Orange Jam
Ingredients
- 2 lb mandarin oranges (about 12–15)
- 1 lemon (zest and juice)
- 1 cup sugar*
- 1 pack No Sugar Needed pectin
Instructions
Prepare Oranges
- Peel mandarins and remove as much of the white pith as possible from the outside and center. Check for any seeds.
- You don’t need to remove the membranes between segments unless they are very loose.
- Chop mandarin segments into small pieces. An immersion blender or food processor can be used briefly — avoid pureeing completely so you keep some texture.
- Zest and juice the lemon and add it to the chopped oranges.
- You should have about 4 cups of tightly packed, chopped mandarins. Add a little fresh mandarin juice or extra segments if needed.
Prepare Jars
- Wash jars and lids and keep them hot. (No need to pre-sterilize — water bath processing will sterilize during canning.)
Prepare Jam
- In a large saucepan, combine 4 cups prepared oranges and the No Sugar Needed powdered pectin. Stir until dissolved.
- Over high heat, bring the mixture to a full rolling boil, stirring frequently.
- Add sugar, stir constantly, and return to a full rolling boil. Boil for 3 minutes.
- Remove from heat.
- Ladle the jam into hot jars, leaving 1/4 inch headspace.
- Wipe jar rims and apply two-piece lids, tightening the rings finger-tight.
- Process jars in a boiling water bath for 10 minutes (start timing when the water returns to a boil).
- Allow jars to rest in the canner for 5 minutes, then remove and cool on a rack.
- This yields about 4–5 half-pint (250 mL) jars. Properly processed jars will keep on the shelf for up to a year.
Notes
Nutrition Facts (per batch)
Carbohydrates: 342 g |
Protein: 9 g |
Fat: 4 g |
Sodium: 24 mg |
Fiber: 19 g |
Sugar: 310 g |
Iron: 2 mg
Hot Water Bath Processing
All shelf-stable preserves require processing. High-acid foods like jams and most fruits are safely preserved by a boiling water bath. Low-acid foods need pressure canning. This mandarin orange jam must be processed in a hot water bath after filling to ensure a safe seal and good quality.
How to Store this Jam
When jars are sealed using the hot water bath method, they can be stored on a pantry shelf for up to one year in a cool, dark, dry place. After opening, refrigerate and use within 3–4 weeks for best quality, since lower-sugar jams have a shorter refrigerated shelf life once opened.
Preparing the Mandarin Oranges
The more of the white pith you remove, the less bitter the jam will taste. I scrape the pith away with a paring knife — it takes time but is simple to do while watching a show.
Here’s a mandarin with the pith removed — a clean, bright fruit ready for chopping.
Split the fruit and remove the center white bits. I only remove membranes if they are very loose; otherwise leaving them preserves texture.
A bowl of peeled mandarin segments ready to chop.
I use an immersion blender briefly to chop segments while leaving some chunks. During cooking, the fruit softens further, so a bit of texture is desirable.
Then it’s off to the stove to make the jam.
How to Serve Mandarin Orange Jam
Spread it on toast, bagels or sweet biscuits — it’s excellent as a simple breakfast or snack.
Other serving ideas:
- Ice cream topping
- Yogurt and granola parfaits
- Pancake, waffle, or French toast topping
- Thumbprint cookies
- Glaze for ham or turkey
- Sweetener in smoothies or shakes
- Ingredient in sweet-and-sour sauce
- Filling for layered cakes
- Added to fruit leather
- Mixed into salad dressings
- Topping for baked brie
It also makes a thoughtful homemade gift, especially around the holidays. If you try this jam, share a photo on Instagram by tagging @getgettys or leave a comment to say how it turned out.
Looking for more delicious jam inspiration?
Beginner’s Guide to Jams & Jellies
Want to make your own spreads but don’t know where to start?
This guide collects essential tips and reliable recipes in one place, helping you use pectin confidently and can safely with the water-bath method. It includes advice for flavor combinations and 14 trusted recipes.
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in simple, delicious meals. Sign up for seasonal tips and recipes, or explore my books, guides, and YouTube content for more.