Simple recipes for making tangerine jam for the winter
Mandarin jam with the addition of various ingredients will not be too sweet and a pleasant find for the dinner table.
Features of making tangerine jam
Tangerine jam is best made with small, firm fruits. They will boil best and will give the most flavor. It is not necessary to remove the skin.
If it is necessary to achieve a viscous consistency, then boil and cool alternately until the desired result is obtained. For jam of usual density, it is enough to bring it to a boil 2 times.
Preparation of the main ingredient
Since the fruit does not peel off the rind, the fruit must be washed very carefully. A hard sponge or not too hard brush is recommended.
The peel of citrus fruits contains a lot of vitamins, trace elements and essential oils, so you can safely use them in jam. However, first you need to take good care of the purity of the fruit.
Jam recipes
Classic recipe for tangerine jam:
- Cut the tangerines into two halves and pour boiling water into a container.
- Insist for 20 minutes. This treatment removes bitterness and softens the skin.
- Remove from water into a separate container and leave for at least 6 hours.
- Prepare the sugar syrup. Boil a glass of water and 500 g of granulated sugar, add another 500 g of sugar and heat for 8 minutes.
- Dip the tangerines into the syrup. Insist 3 hours.
- Dissolve another 500 g of sugar in a cup and add to the mixture.
- Stir and cook until boiling again.
- After boiling, heat the mass for another 25 minutes.
- Leave the jam to cool for 3 hours. Then the final cooking for about 30 minutes.
Tangerine jam with cognac wedges
If you want to dilute the standard taste with unusual ingredients, you can prepare this option:
- Peel and disassemble tangerines into slices.
- Pour in 500 g of sugar, stir and cook for 15 minutes.
- When the juice appears, pour in 50 ml of brandy and heat the mixture over low heat for 30 minutes.
Tangerine jam with orange and ginger
Ingredients:
- Mandarins - 500 g.
- Big orange.
- 2 teaspoons of ground ginger.
- Sugar - 250 g.
Cooking procedure:
- Wash the fruit and remove a little zest, which then needs to be soaked in boiling water. It will give the jam a pleasant bitterness.
- Remove the peel from citrus fruits and, cutting them into small cubes, leave on a saucer.
- Add a little lemon peel and granulated sugar to the same container. Insist half an hour.
- Put the jam on the stove and wait for it to boil.
- Pour in ginger, stir. Cook for 50 minutes until the jam thickens.
- Turn off the stove and let the mixture cool down.
- Boil the jam again and distribute it in glass containers. Place them with the lid down on a hard surface and then store them.
Tangerine jam in a slow cooker step by step
You will need:
- Mandarins - 1 kg.
- Lemons - 1 pc.
- Vanilla - 1 tsp
- Sugar - 3.5 cups.
- Water - 1 liter.
How to cook:
- Cut the washed lemons and tangerines into wedges.
- Place in a bowl and pour in water. Let it brew for 1 day at room temperature.
- Then move to the multicooker bowl and set the "Soup" or "Stew" mode for 20 minutes.
- Pour the contents into a sterile jar.
Tangerine jam with kiwi and lemon
Kiwi flavor will add a refreshing touch to the treat.
- Lemon - 1 pc.
- Kiwi - 5 pcs.
- Mandarins - 500 g.
- Sugar - 800 g.
- Water - 2 glasses.
Step by step recipe:
- Peel and disassemble citrus fruits.
- Prepare the syrup by boiling the right amount of water and sugar.
- Place the citrus peel in the syrup when it starts to simmer for 2 minutes.
- Cook the tangerines after boiling for another 2 minutes.
- Cool overnight at room temperature.
- Repeat the boiling and cooling procedure again.
- Peel and cut the kiwi into slices. Squeeze lemon juice.
- Boil the jam again, add the kiwi and lemon juice and wait for the boil again.
- Heat for 3 minutes, stirring as needed.
- Move the hot delicacy into glass containers and cool under a warm blanket.
Apple and tangerine jam recipe
Unripe and hard apples are suitable for the recipe:
- Apples - 1 kg.
- Mandarins - 500 g.
- Sugar - 1 kg.
- Cinnamon - 1 tsp
- Water - 5 glasses.
Procedure:
- Peel tangerines and seeds. Disassemble into slices.
- Prepare the sugar syrup.
- Put tangerine slices in it and heat for 15 minutes.
- Insist hour.
- Now you need to prepare the apples. Peel them from skin, seeds and core. Then cut the fruit into thin small slices.
- Pour 2 cups of water into another saucepan, put apples there and cook for 1/3 of the heat of the stove power for 5 minutes.
- Remove the fruit and keep in cold water for about 10 minutes. Water from the previous cooking will be useful in preparing the syrup.
- Pour sugar into an "apple" saucepan and cook until dissolved.
- Add apple slices and bring to a boil. Then heat for another 10 minutes.
- Boil tangerines over medium heat. Then insist an hour.
- Let the apples cool for about an hour too.
- The last time you need to boil the tangerines over low heat for 15 minutes, add the apples and heat for another half hour.
- The final ingredient is cinnamon. Pour it in and cook for 5 minutes.
- Distribute to the banks and close them with a special machine.
Tangerine jam from Julia Vysotskaya
The set and amount of ingredients are the same as in the classic recipe:
- Collect the ripe tangerines without damage, wash and wipe dry. Each fruit needs to be pierced in different places. Use either a toothpick or a fork.
- Dip the fruit in water and cook for 10 minutes. on a quiet fire.
- In another saucepan, make sugar syrup. When it becomes noticeable that it has become thick, pour fruit into it and heat for 10 minutes.
- Remove from heat and leave for 2 hours.
- Repeat steps 3-4 as many times until you get the desired consistency and amber color.
Storage features
It is recommended to store the jam in a dark, dry place. Opened cans should be immediately placed in the refrigerator. In general, tangerine jam will retain all its nutritional and beneficial properties for two years.
