1 kilo of mandarin for 700 g of sugar, one lime.
We use agar agar which is a natural and vegetable gelling agent extracted from a red algae in the form of fiber.
Take the rind of the mandarins, without the white part, cut it into thin strips 5 mm wide and boil the zest for 10 minutes, rinse and set aside. Repeat the operation 3 times each time with new water to remove the bitterness.
Peel the tangerines and separate the quarters while removing the seeds.
In a large saucepan, mix the sugar and fruit. Let macerate for an hour, then heat over low heat for about 20 minutes. Add the zest.
Continue cooking for about 10 minutes or until the jam starts to set. You can do a test by putting a little jam in a small cup. If the mixture freezes a little, the jam is cooked. Otherwise continue cooking a little and add to your wish the natural and vegetable gelling agent.
When the fruit becomes transparent, the syrup is quite consistent. Stir before potting.
Pour the boiling mixture into sterilized jars.
Served for breakfast at the restaurant "le Turquoise" du Grand Bleu, in season of mandarin
One of the specialties of the Big Blue of Nosy Be, elaborated by our young chef Maradona (*)
(*) The young chef Maradona is promised a bright professional future after an important period at the Royal Hotel and the Marina before joining the Big Blue.