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Sterilize your jars by washing them in very hot water. Leave them to dry. You can use any jar as long as it's airtight.
Peel the mandarins and remove the white pitch. Because it can give your jam a bitter taste, try to remove as much of it as you can. Removing the membranes isn't necessary. Make sure to check for any seeds however!
Combine the mandarin parts, lemon juice and jam sugar in a pan and warm through on a low heat until the sugar has dissolved. Then blend the ingredients with a (hand)blender, until smooth.
Add the cinnamon stick and bring the jam to the boil. Then let the mixture simmer for the amount of time indicated on the jam sugar package. For the sugar I used that was 4 minutes.
To test the consistency of your jam, put a little bit on a plate and leave to cool. Your jam is ready, if the surface of that jam ripples when you drag your finger through it. If not, let it simmer for a bit longer.
When you're happy with the consistency of your sauce remove the pan from the heat. Pour the jam into your prepared jars and put on the lids. Let the jars cool a little bit before turning them upside-down. Then leave them to cool down completely.
Letting your jars cool while upside-down, should create a vacuum. If one of your jars turns out not to be completely vacuum (there always seems to be one), simply use this one first.