Mandarin Rum Jelly

300 ml mandarin juice / here juiced from 8 mandarins
340 g sugar
25 g jelly fix 1:1
2 tbsp rum

Pour the tangerine juice into a large saucepan.
Mix the Gelierfix with 2 tablespoons of the measured sugar and stir into the liquid.
Now bring the whole thing to the boil!

Add the rest of the sugar and stir continuously for at least
for at least 3-4 minutes, bring to a bubbling boil.
Just before the end, add the rum to the boiling mixture.

If the jelly is still too liquid, simply add a little more Gelierfix.

When the jelly has gelled perfectly, pour everything into clean, boiled jars and seal immediately.
The jelly will form a vacuum when it cools down.

I really only used a small amount here, as I had too many mandarins in the house.
It yielded just 2 jars, but I love them already….

Enjoy them on freshly baked bread…