It is no secret that tangerines are most often consumed fresh. But many housewives learned to cook juicy jam from such citrus fruits. It turns out not only tasty and fragrant, but also useful for children and adults. Interestingly, for making jam, you can use not only the flesh of the fruit itself, but also its crust. We offer you to get acquainted with the recipes for making such an unusual delicacy.
Tangerine jam slices
Cooking tangerine jam is best during the season when these fruits are sold in every store at an affordable price.
Kitchen tools
For work you will need:
- wide pan or stew-pan;
- spatula or spoon.
Ingredient list
All that is necessary:
- tangerines - 6 kg;
- sugar - 1.8 kg.
Selection of tangerines
Practically any tangerines are suitable for making such jam. You don’t need to pay attention to the size; on the contrary, you can buy small citrus fruits, they are, as a rule, cheaper at the price. The main thing is that the fruits are fresh and juicy, because it is from this will depend on the taste of jam and the period during which it will be stored.
We recommend you to get acquainted with the recipes for cooking pumpkin, pear, blackthorn, lingonberry, hawthorn, gooseberry, white cherry, quince, Manchurian nut, wild cherry, red currant and black currant jam recipes.
And yet there are several features that are worth paying attention to:
- Abkhazian and Georgian citrus fruits often have a sour taste, but there are usually few chemicals in their composition. When buying, it is advisable to choose those fruits that are covered with a crust of light orange color.
- You can also buy tangerines from Turkey. They are light orange in color, most often slightly acidic, but there are practically no stones inside.
- Spanish tangerines have a pleasant sweet taste. The crust is always easy to clean.
Video: how to choose tangerines
We advise you to read about which varieties of mandarin can be grown at home and in the open field.
Step-by-step recipe
- First you need to clear the tangerines from crusts.
- Then each of them should be divided into 3-4 parts and put in a saucepan. The capacity is recommended to choose a wider, so that the liquid evaporated faster.
Important! If tangerines have a sour taste, then it is recommended to use more sugar in the cooking process than indicated in the recipe. It is important not to overdo it, so as not to kill the main taste of the product with sugar.
- There you also need to add sugar and mix everything together. There is no need to add water, because the mandarins themselves are quite juicy.
- Next, the pan should be put on low heat and boil the tangerines, stirring regularly for 5-10 minutes. It is very important not to bring them to a boil. It is necessary that the fruit had time to put the juice, and sugar dissolved. Once foam is formed on the surface, remove the pan from the heat and leave the jam to cool for one to two hours.
- After the boiled tangerines are completely cooled, you need to put them on fire again and warm them up again, without boiling. After that, the pan is again removed from the stove and cooled.
Read how to prepare for the winter compote of cherries, juice from grapes, jelly from red currants, currants, beans in tomato sauce, horseradish with beets, tomatoes, squash, mint and watermelon.
- It is necessary to alternate between heating and cooling the jam 3-4 times (it is possible and 5). Thus, the finished delicacy will have a beautiful color and texture, and the taste of the product will be very close to the taste of fresh tangerines. Also in the process of settling and cooling tangerine jam, the liquid will gradually evaporate, which also reflects well on its consistency.
- As a result of the last boiling, which lasts no more than 5-7 minutes, the liquid must almost boil off completely, so that the tangerine jam is thick and viscous.
- Such a product can be expanded in banks and twisted for long-term storage. It is perfect for use in explicit form, and for use as a filling for a variety of pastries.
Tangerine jam
Not many people know that it is possible to eat not only the pulp of mandarins, but also crusts. The main thing is to cook them correctly. For example, very tasty is a tangerine peel jam.
Kitchen tools
What you need:
- pan or stewpot;
- colander;
- spatula or spoon.
Ingredient list
Products are all available:
- tangerine crusts;
- Tangerines - 1-2 pcs. (you can substitute tangerine or orange juice);
- sugar - 2 cups;
- water - 1 liter.
Did you know? In order to keep tangerines as long as possible and did not rot, you need to prevent them from drying out. It turns out that this is what shortens the life of such a tasty fruit. It is recommended to store the citrus fruit under conditions of high humidity and at a temperature of about +6 degrees.
Step-by-step recipe
- Rinse the rind thoroughly, then grind it manually or with a knife. Pieces should not be large, but not quite small.
- Then the crust should be filled with cold water so that the liquid completely covered them, and leave them to soak for 24 hours. It is important to periodically change the water to a new one, merging the previous one (3-4 times per day).
- Next, the water should be drained, rinse the crusts again and put them in a saucepan, where the jam will boil. Water should completely cover the tangerine peel.
Did you know? Mandarins can slow down the aging process of the skin. They contain a large amount of antioxidants, due to which the skin becomes more elastic, healthy and radiant.
- The pot is sent to the stove, the fire must be strong. After the water boils, the fire should be reduced and cooked for 30 minutes. After that, remove the pan from the heat, rinse the crusts again with water and temporarily set aside.
- Now you can do the cooking syrup. To do this, pour water into a saucepan and add two glasses of sugar to it. Over high heat should bring the syrup to a boil, so that the sugar is completely dissolved.
You probably will be interested in reading about how to properly prepare the wine from jam.
- In the boiled syrup, immediately you need to shift the tangerine crusts and bring it all to a boil again. After that, the fire should be reduced to the weakest and prepare the jam for two hours. During this time, the syrup will have time to boil almost completely. It is recommended to boil the product under the lid, but to allow the steam to leave. This is necessary so that the crusts boil, but at the same time the liquid can gradually evaporate.
- Next, in a saucepan, add the pre-crushed blender tangerines. If desired, you can use tangerine or orange juice instead. Stir the mixture, bring to a boil and boil for about 10 more minutes.
Important! You can collect and store tangerine crusts in the refrigerator for no longer than 2-3 days.
- Jam is ready! It remains to decompose it into sterilized jars and roll up for storage.
Some housewives prefer the pasty consistency of jam, so you can grind the finished product with a blender. You will get an air mass that is perfect for using it as a filling for baking.
But such a mass, before rolling in jars, should be boiled again for about 5 minutes. Jam turns out very fragrant and tasty. At the same time, it does not taste bitter at all, since the crusts were previously well soaked.
Familiarize yourself with the beneficial and harmful properties of mandarins.
What can be added for taste and aroma
In order to make the taste and flavor of tangerine jam even more saturated, you can add to it cinnamon, cloves, star anise. All this should be placed in a syrup, bring to a boil and remove from heat.
Also often use vanilla sticks, which also need to boil for a few minutes, or replace them with vanilla sugar. Adding lemon juice or zest also perfectly emphasizes the taste of delicacy. 
What to serve with jam
You can serve ready-made jam with pancakes, cottage cheese or just drink tea with it. It is very tasty and no less useful, so it will certainly be a nice addition to both the festive and the daily table. This sweetness is well combined with fresh cottage cheese, cheesecakes, casseroles, mannica and pancakes.
As you can see, it is not at all difficult to make jam from tangerines, even a novice hostess will cope with this task. It is enough to follow the recommendations given in the article. A nice bonus is the fact that you can cook not only the fruit's flesh, but also its crust. Note that the dish turns out really delicious and fragrant.
