It is a bit of a job peeling the mandarins, but you can’t leave the skins on to make this beautiful jam. It is quite a quantity to get through, but if you have three or four friends over this will move really quickly while everyone catches up on news. Working alone you may well end up in a trance from the monotonous concentration. Use brightly coloured, sweet, no-pip mandarins if possible. You can add a piece of cinnamon or some cardamom for a different touch but I love this jam just simply on the breakfast table next to chocolate loaf, white loaf and strawberry jam. It makes me feel as if I’m strolling through a citrus grove. This is also great for using as a crust on pork. Roast a pork loin, spread it with mustard, this jam and some breadcrumbs and bake for another half an hour until the crust is crisp.