How to make tangerine jam. To make tangerine jam, you need

If you want to serve something unusual for tea, make tangerine jam. It is prepared quickly and simply. But in the end delicate delicacy takes on a fantastic bright orange color that will add a little sunshine to your table.

You will need:

• granulated sugar – 1 kg;
• tangerines – 1 kg.

Step-by-step instruction:

1. We clean the peel of dirt and remove it along with the seeds, if they are present in the fruit.
2. Divide the pulp into slices and transfer to a deep, spacious cup.
3. Evenly distribute 0.5 kg of sugar on top of the fruit. Leave it overnight.
4. During this time, the pulp of the tangerines will absorb the sugar and release juice.
5. Carefully mix the fruit mixture and put it on the stove to cook.
6. We wait until the jam boils, reduce the heat to minimum power and cook for 20 minutes.
7. If foam appears on the surface of the mass, remove it and stir the tangerines from time to time so that they do not burn.
8. Let the dish sit for about an hour and put it into jars.

Spicy recipe with added cinnamon

Recipe Ingredients:

• granulated sugar – 0.5 kg;
• six tangerines;
• cinnamon stick;
• peel of one tangerine.

Algorithm of actions:

1. We remove the peel from the fruit; if there are seeds in the tangerines, then we remove them too.
2. Divide the pulp into slices and pour them into a cup. Cover the tangerine slices with sugar and leave the cup on the table overnight.
3. Wash the peel of the fruit, cut into small pieces and add to tangerines.
4. Pour the contents of the cup into a saucepan and place the dishes on the fire.
5. Cook the dish for 20 minutes over low heat, then throw cinnamon stick and cook for another 20 minutes.
6. Remove the cinnamon stick from the jam. We wait until the fruit mass cools down a little and pour it into sterilized jars or serve it with tea.

Tangerine jam slices

List of ingredients:

• cinnamon – 8 g;
• sugar – 0.6 kg;
• peeled tangerines – 0.6 kg;
• water – 80 ml.

How to make tangerine jam in slices:

1. We remove the peel from our fruits, remove the white films and carefully divide the orange pulp into slices.
2. Combine tangerine slices, cinnamon and sugar in a large bowl.
3. Pour water into the fruit mixture and mix everything as carefully as possible with a wooden spatula. The slices must not be damaged, otherwise the jam will resemble porridge.
4. Leave the mixture for two hours. After that, turn on the fire and set it to minimum power.
5. Cook the delicacy until it boils, then turn on high heat and cook for 3 minutes.
6. The tangerines cannot be boiled any further, otherwise the slices will not be preserved whole, but the syrup is not yet as thick as we need. Therefore, we choose tangerines and put them in jars. And cook the liquid that remains after the fruit for 5 minutes, cool and cook for another 5 minutes.
7. All that remains is to add the syrup to the tangerines in the jar and the jam is ready.

How to cook with apples

Main products:

• sugar – 1 kg;
• tangerines – 1 kg;
• water – 400 ml;
• apples – 1 kg.

Step-by-step preparation:

1. We wash all the fruits under the tap. Peel the tangerines and separate them into slices with your hands.
2. We don’t throw away the tangerine peel, but grind it into powder on a grater.
3. Cut the thin skin off the apples and remove the core and seeds with a knife. Process the pulp using a grater.
4. Place the resulting apple mixture in a saucepan and cook until the apples turn into puree.
5. Cool the fruit mass and pass it through a sieve, thereby eliminating lumps.
6. Place the puree back into the pan, add tangerine slices, chopped peels and granulated sugar.
7. Mix everything until the mixture is homogeneous and cook for 20 minutes. To prevent the treat from sticking to the dishes, you need to stir it constantly.
8. Pour the dessert into jars or serve directly to the table.

Original tangerine peel jam

If you have a lot of tangerine peels left after the holiday, don’t throw them away. You can make sweet and delicate jam from the peel of the fruit.

What to take:

• one lemon;
• granulated sugar – 1 kg;
• tangerine peels – 1 kg;
• lemon peel;
• water – 0.25 l.

Prepare jam from tangerine peels:

1. A day before cooking, place the crusts in a container with water and leave.
2. Cut the peel into strips or squares.
3. Pour boiling water over them and wait 15 minutes. This stage is necessary so that the bitterness leaves the product and the crusts become soft.
4. Pour out the old water and pour boiling water again for the same amount of time. Repeat the procedure again.
5. Wash in a colander soft crusts and put it in a bowl.
6. Add sugar, mix the ingredients and leave for half an hour.
7. Lem lemon juice, squeezed from one lemon and sprinkle in the chopped zest.
8. Cook the dish on low heat for 40 minutes.

Cooking with bananas

Grocery list:

• half a banana;
• sugar – 90 g;
• tangerines – 1 pc.

Cooking step by step:

1. Cut the peeled half of the banana into thin slices.
2. Divide the peeled tangerine into slices. We, in turn, cut them into small pieces and put them in a pan.
3. Top with banana pulp and sugar.
4. All that remains is to cook the delicacy for 15 minutes, cool and place in a vase. Enjoy your tea.

Jam from whole tangerines with peel

You will need:

• tangerines – 1 kg;
• water – 500 ml;
• sugar – 1 kg.

How to make tangerine jam:

1. It is best to take small fruits, without seeds.
2. We take a brush and rinse and clean the fruits very well. You can use soap.
3. Place them in a deep bowl and pour in boiling water. We wait 15 minutes, drain the liquid.
4. Fill the fruit now cold water and soak for 24 hours.
5. Cut each tangerine into two parts.
6. Pour 200 ml of water into the pan and add 500 grams of sugar. We make syrup from these products.
7. Pour them over the fruit in a bowl. We place a plate on top and a weight on it, for example a glass of water.
8. We put this structure in the refrigerator for 8 hours.
9. In the morning, put the future jam and syrup on gas and cook for 5 minutes after boiling.

Main ingredients:

• sugar – 500 g;
• cognac – 50 ml;
• tangerines – 500 g.

Step-by-step instruction:

1. We separate the peeled tangerine pulp into slices.
2. Add sugar and cognac to them. Leave the resulting mass in a cup overnight.
3. In the morning we start cooking the delicacy on low heat for 40 minutes.
4. Sterilize the jar and put the prepared aromatic jam into it.

A sweet that can be prepared for future use winter period- tangerine jam. This delicacy is prepared in several ways, so it’s worth waiting until the season and prices go down and cook this excellent treat and please your home’s sweet tooth with an unusual and incredibly tasty dessert.

How to make tangerine jam?

You can use any clear recipe or a method that is suitable for making jam from other citrus fruits, tangerine jam will turn out just as good or even tastier. Preparing the dessert will not take much time, but you need to take some points into account.

1. To make sweetener jam, take 500 g of sugar per 1 kg of fruit; in this version, the delicacy will be more balanced. If sweetness is cooked in syrup, sugars are taken in equal proportions with fruits.
2. To prepare a delicacy with whole slices, you need to choose dense fruits, perhaps a little unripe. For a homogeneous jam or preserve, in which the integrity of the pulp is not required, choose ripe and soft tangerines; they will require less sugar.
3. It is important to know that citrus fruits tend to burn, so when making tangerine jam, you should not leave the stove; the heat under the container should be minimal.
4. Citrus fruits contain a large number of pectin, so there is no need to add all kinds of gelling ingredients. Delicious jam tangerines will become thick after complete cooling.
5. You can traditionally cook the workpiece in a saucepan on the stove; prepare the delicacy in a slow cooker, but the most hassle-free and quick jam You can make tangerines in a bread machine.

Tangerine jam slices - recipe

To make tangerine jam into slices, you need to cook the delicacy for a short time and mix gently. After boiling, remove the citrus pulp with a slotted spoon, distribute it into jars, and boil the remaining syrup until reduced in volume and slightly thickened. You can serve the sweetness immediately after cooling or store the preparation in a cool place for about six months.

Ingredients:

• tangerines – 500 g;
• water – 50 ml;
• sugar – 500 g;
• cinnamon – 1/3 tsp.

Preparation

1. Combine all ingredients in one container, mix gently, leave for 5 hours to separate the juice.
2. Place on low heat to simmer, stirring occasionally.
3. Boil the jam from tangerine slices for 2 minutes.
4. Remove the pulp into a sterile jar.
5. Boil the syrup until the volume is reduced by 1/3, pour into jars with slices, and seal tightly.

During New Year's holidays You shouldn’t throw it away, you can cook an incomparable delicacy from it that will appeal to all lovers of unusual desserts. Jam made from tangerine peels does not take long to cook, but the process of preparing the raw materials will take quite a bit of time. The peel must be rid of bitterness by soaking in clean water for 10 hours.

Ingredients:

• tangerine peel– 400 g;
• sugar – 500 g;
• tangerine juice without pulp – 300 ml;
• water – 1 l;
• lemon acid.

Preparation

1. Cut the peel into strips, soak in clean water, then strain.
2. Boil water, dissolve sugar.
3. Add the peel to the syrup, wait until it boils and continue cooking over low heat for 2 hours, stirring.
4. Leave to cool for 8 hours, boil again, pour in tangerine juice, simmer for 15 minutes.
5. Quit citric acid, place in sterile jars and seal.

Making jam from whole tangerines is troublesome and slow, but the result will exceed all expectations. Thanks to short cooking of whole fruits, the peel will not be bitter, on the contrary, it will be tasty and soft. Additives are chosen at your own discretion; cloves, star anise and cinnamon go well with citrus fruits.

Ingredients:

• tangerines - 1 kg;
• sugar – 1 kg;
• water for syrup - 1 l.

Preparation

1. Let the syrup of water and sugar boil.
2. Remove some of the peel from the tangerines and pierce them with a toothpick in several places.
3. Pour boiling water, boil for 3-5 minutes, drain the water.
4. Immerse tangerines in boiling syrup, wait until boiling, cook for 5 minutes, cool.
5. Repeat the boiling and cooling process a total of 5 times. The syrup will be reduced by 1/3.
6. You can try it after cooling.

Tasty and beautiful can be prepared according to simple recipe without subjecting it to long and tedious cooking. An important condition To create a delicacy, blanching the fruits for 5 minutes is done in order to rid the citrus fruits of bitterness. The taste of the jam will be bright and rich, so adding spices is not recommended.

Ingredients:

• tangerines and oranges – 500 g each;
• water – 0.5 l;
• lemon – 1 pc.;
• sugar – 1 kg.

Preparation

1. Pour boiling water over tangerines and oranges and simmer for 5-7 minutes.
2. Make syrup from water and sugar.
3. Cut the blanched and cooled fruit into thin slices, removing the seeds.
4. Place the mugs in the syrup, cook for 15 minutes, cool for 2 hours.
5. Repeat cooking and cooling 2 more times.
6. Pour in the juice of one lemon, simmer for 10 minutes, distribute into a sterile container, and seal.

Tangerine jam “Pyatiminutka”

“Five-minute jam” is not a quick jam at all; this name is associated with the process of boiling for 5 minutes and completely cooling between boiling. Tangerine jam, the recipe for which is described below, turns out to be very tasty, sweet and is prepared only from the pulp; if desired, you can also remove the transparent films.

Ingredients:

• tangerines – 1 kg;
• sugar – 500 g;
• water – 100 ml.

Preparation

1. Peel tangerines, remove membranes and remove seeds.
2. Pour water into a container with slices, add sugar, and leave for 5 hours.
3. Boil tangerine jam for 5 minutes, cool completely.
4. Repeat the process of boiling and cooling completely 2 more times.
5. Pour the hot jam into a sterile container and seal.

Tangerine and lemon jam

Delicious tangerine jam with lemon is not difficult to prepare; the result is a delicacy that is more like jam; if desired, the slices can be pureed in a blender. To make the jam jelly-like, you need to add lemon zest, it contains a lot of pectin and during the process of cooling and storage the sweetness will become the desired consistency.

Ingredients:

• peeled tangerines – 500 g;
• peeled lemons – 2 pcs.;
• lemon zest – 4 tbsp. l.;
• sugar – 500 g;
• water – 50 ml.

Preparation

1. Tangerine and lemon wedges cut into 3 parts, combine with zest, add water.
2. Let it simmer; before boiling, add sugar in portions, stirring constantly.
3. Simmer the jam over low heat for 15 minutes.
4. Pour into jars and seal tightly.

Tangerine jam with ginger

Ginger-tangerine jam - the recipe is not complicated, but not quick either. In the end it turns out spicy preparation with a colossal set useful substances. This dessert will be appropriate when fighting a cold. When tasting you can immediately feel bright taste ginger, then a citrus aftertaste reveals itself, an unforgettable sensation and the dessert will be worthy of appreciation by all lovers of sweet preserves.

Ingredients:

• sugar – 300 g;
• ginger root – 5 cm;
• tangerines – 600 g;
• water – 100 ml.

Preparation

1. Boil syrup from water and sugar for 5 minutes.
2. Place peeled tangerine slices into the syrup and stir.
3. Add peeled and sliced ​​ginger.
4. Cook over low heat for 40 minutes.
5. Remove ginger from the jam and puree the jam itself with a blender.
6. Boil for another 5 minutes, pour into sterilized containers, and seal.

Tangerine jam in a bread maker

You can cook tangerine if the device has the “Jam” function; the manufacturing process itself comes down to preparing the products, putting them in the bowl and that’s it, all you have to do is wait for the signal to complete the work - the device itself cooks and mixes everything. It is important not to fill the bowl more than half of the total volume so that the delicacy does not “run away” during the cooking process.

Ingredients:

• tangerine pulp – 500 g;
• sugar – 200 g;
• water – 100 ml.

Preparation

1. Place tangerines, peeled, filmed and pitted, into a bowl.
2. Pour in water, add sugar.
3. In the “Jam” mode, cook until the signal.
4. Pour the prepared jam into a sterilized container and seal tightly.

According to the principle of cooking in a bread machine, tangerine jam is prepared in a slow cooker: the fruits are immersed in a bowl, water and sugar are added and cooked in the “Jam” mode, although the preparation must be stirred periodically. If the device does not have the required mode, you can confidently use “Soup”, “Stewing”, the cooking time depends on the desired thickness of the syrup from 1 hour to 2.5.

Perhaps none New Year Can't do without tangerines. This is not only a tradition that cannot be changed, but also a great pleasure from contemplating bright, mood-enhancing fruits, and an aroma that instantly immerses us all in the atmosphere of the New Year holidays. How I want to prolong all these sensations longer!

Anything is possible - make tangerine jam! It won't take much effort and time. You can give yourself and your loved ones such “tangerine joy” all year round, because these fruits are on sale both in winter and summer. The main thing is to choose whole, unspoiled tangerines for cooking and follow the recipe. Moreover, it is not at all necessary to choose sweet tangerines for jam; their taste can be improved. For example, if you want the jam to be sour, take a ratio of 1:3 (one part sugar to three parts fruit). Do you prefer classic version jam - stop at the ratio 1:1.

Tangerine jam can be prepared in different ways. There are recipes for cooking with the peel, which, by the way, is almost as healthy as the pulp. It's time to introduce you, our dear hostesses, to the recipes for this amazing delicious dish.

Tangerine jam from whole fruits

Ingredients:
1 kg tangerines,
1 lemon,
1 kg sugar,
1 stack water,
cloves - to taste and desire.

Preparation:
Select ripe tangerines, rinse them thoroughly and dry. Pierce each tangerine with a toothpick in several places and insert several cloves into each fruit to give the jam additional flavor. Then place the tangerines in a deep container, add water and cook for 10 minutes over low heat until they become soft. In a separate saucepan, cook the syrup from water and sugar for 10 minutes. Once it thickens, immerse the tangerines in it and cook for 10 minutes. Then remove the pan from the heat, let the contents cool for 2 hours and repeat the procedure 2-3 more times until the syrup becomes clear and has an amber color. A few minutes before it is fully cooked, add lemon juice to the contents of the pan.

Tangerine jam halves

Ingredients:
1.5 tangerines,
2.3 kg sugar,
1 liter of water.

Preparation:
Select undamaged tangerines for jam, prick them with a toothpick and blanch them in hot water for 15 minutes, then remove them, immerse them in cold water and keep them in it for 12 hours, changing the water twice during this time. When the time is up, cut each tangerine crosswise into 2 parts, pour in the prepared sugar syrup and leave for 8 hours. Then drain the syrup, boil and pour over the tangerine halves again. Repeat this procedure 3 more times. Pack the finished tangerine jam into sterilized dry jars and seal with sterile lids.

Tangerine jam

Ingredients:
1 kg tangerines,
1 kg sugar,
200 ml water.

Preparation:
Peel the washed tangerines and divide into slices. Place tangerine slices in enamel pan, fill them with water so that it covers the entire surface of the tangerine slices, and cook at low boil for 15 minutes. Then remove the pan from the heat, drain the water, and cool the slices themselves. Then fill them again with clean cold water and leave for a day. Pour sugar into the pan where the jam will be cooked, add water and cook the syrup. Place the soaked slices in the syrup, mix gently and leave overnight. In the morning, put the pan on the fire, bring to a boil, reduce the heat to low and cook for 40 minutes, removing any foam from time to time. Ready jam Pour into sterile jars and seal.

Tangerine jam with cinnamon

Ingredients:
6 large tangerines,
500 g sugar,
1 cinnamon stick.

Preparation:
Wash the fruit, peel the skin, remove the seeds (if any), divide into slices and place in a saucepan. Sprinkle the slices with sugar and leave for 8 hours. Then place the pan with the contents on the stove, boil, reduce the heat and simmer over low heat for 20 minutes. Then add the cinnamon stick and cook, stirring and skimming, for another 30 minutes. When the time is up, remove the cinnamon stick and cook the jam until thickened for another 1 hour. Then pour into hot jars and close with lids.

Tangerine jam with apples

Ingredients:
1 kg tangerines,
1 kg apples,
1 kg sugar,
2 stacks water.

Preparation:
Peel the tangerines and divide into slices. Grate the tangerine peels. Peel the apples, remove the core and grate. Place the apples in a saucepan, add water and cook until pureed. Rub the cooled puree through a sieve, pour back into the pan, add sugar, zest and tangerine slices, mix thoroughly and cook, stirring constantly, for 20 minutes.

Tangerine jam with bananas

Ingredients:
1 kg tangerines,
1 kg sugar,
2 bananas
200 ml water,
juice of 1 lemon.

Preparation:
Peel the tangerines from the skin and seeds, cut into small cubes and cover with sugar. When the tangerines give juice, pour in water and put them on the fire. Bring to a boil and simmer for 15 minutes over low heat. Then turn off and let cool. After 3-4 hours, repeat the procedure. Cut the peeled bananas into thin slices, add to the tangerines and pour in the juice of 1 lemon. Boil everything for 10-15 minutes, stirring constantly. Leave until completely cooled, and then repeat the procedure again. The liquid should evaporate by half and the bananas should turn into puree. After cooling, the jam should thicken. Place the finished jam into prepared jars and close the lids.

Tangerine jam with cognac

Ingredients:
500 g tangerines,
500 g sugar,
2-3 tbsp. cognac

Preparation:
Take small tangerines to make jam, peel, divide into slices, add sugar, add cognac and leave overnight. Place the container on the fire, without bringing the contents to a boil, simmer over low heat for 40 minutes. Then cool, transfer to a 0.7 liter jar, close the lid and store in the refrigerator.

Tangerine jam with vanilla, star anise and cognac

Ingredients:
1 kg tangerines,
500 g sugar,
1 cinnamon stick,
2 tsp vanilla sugar,
2 star anise,
50 ml cognac.

Preparation:
Peel the tangerines, remove white membranes and seeds, separate them into slices, cut them in half, sprinkle with sugar and place over medium heat. When the juice appears, add spices and cognac, reduce heat and simmer for 15 minutes over low heat, stirring occasionally. Determine the readiness of the jam according to your preference: if you like thick jam, cook in several stages for 5-7 minutes. If you like a more natural and lighter textured jam, then 15 minutes will be enough.

Tangerine jam with cardamom and pine nuts

Ingredients:
1.5 kg tangerines,
1 stack Sahara,
2 tsp vanilla sugar.
1 tbsp. cinnamon,
1 PC. cardamom,
50 g shelled pine nuts.

Preparation:
Peel two-thirds of the tangerines and cut the pulp into small pieces, being careful to keep the pulp inside while removing all the seeds. Place the chopped fruit in a saucepan. Squeeze the juice from the remaining tangerines into the pan. Place on the fire, bring the mixture to a boil, add the remaining ingredients, reduce the heat and cook, stirring, for 30 minutes. At the end of cooking, add pine nuts and cook a little more.

Tangerine jam with ginger and rosemary

Ingredients:
3 tangerines,
2 apples,
2 cm fresh ginger root,
1 sprig of rosemary,
3-5 pcs. cardamom,
1 stack Sahara.

Preparation:
Wash the tangerines, dry them with a napkin and cut each fruit into 8 equal parts without removing the peel. Remove the seeds, if any. Wash the apples, dry them and peel them. Cut them into small pieces, approximately the same size as tangerines. Peel the ginger and cut it into thin strips. Place tangerine slices, apples and ginger into a small saucepan. Mix it all, add cardamom and sugar. Mix the products thoroughly again and leave for 1.5 hours so that the sugar is saturated with juice. When the time is up, stir the mixture and, stirring, bring to a boil. Add a sprig of rosemary to the jam and continue to cook over low heat for 1 hour, remembering to stir. Pour the finished jam into jars and close the lids.

Tangerine jam with lemon

Ingredients:
300 g tangerines,
1 lemon,
100 g sugar,
5 g gelatin.

Preparation:
Wash the tangerines, peel them, divide them into slices and place them in a deep container. Also wash the lemon, grind it together with the peel in a blender and add it to the tangerines. Mix the resulting mixture well and leave for 1 hour so that the tangerines release juice. Soak in 2 tbsp. water gelatin. Transfer the tangerine mass into a saucepan, place it on the stove, bring to a boil, and then, reducing the heat to medium, cook the jam for 20 minutes. Then add gelatin, stir and cook for another half a minute. Pour the finished jam into a jar and cool.

Tangerine peel jam

Ingredients:
1 kg tangerine peels,
1.5 kg sugar,
30 g tangerine zest,
a little citric acid or lemon juice,
2.5 stacks water.

Preparation:
Soak overnight in cold water tangerine peels. Then, cutting them into thin strips, blanch for 4-5 minutes, then drain the water, add sugar and cook the syrup for 10 minutes. Dip the peels into the prepared hot syrup and cook until fully cooked for 30 minutes over low heat. Before finishing cooking, add tangerine zest, a little citric acid or lemon juice to the dish. Let the finished jam cool, pour into jars and close tightly with a plastic lid.

Tangerine peel jam “For natural coffee”

Ingredients:
400 g tangerine peels,
1 stack Sahara.

Preparation:
Pour boiling water over the tangerine peel, chop finely, place in an enamel pan, add water, cover with a lid and leave for 12 hours in a warm place. Then drain the water, stir the crusts with sugar and cook the resulting mixture for 40 minutes over low heat. Transfer the finished jam into jars, close the lids and store in a cool place. This jam is served exclusively with natural coffee.

Let the tangerine jam you prepare give you many pleasant moments, wonderful memories and a real “tangerine” mood!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Sometimes you really want to enjoy some unusual and delicious fruit delicacy. Tangerine jam is perfect for this! The process of preparing it will not take much time, and the dessert itself will replenish the vitamin supply in the body, give energy and a great mood!

How to choose fruits?

To prepare an incomparable tangerine dessert, you should choose varieties native to Spain. The best option, there will be fruits of Morocco. They are the sweetest (this will allow you to use less sugar) and also do not contain seeds. If it is not possible to find this variety, you can choose another one; you need it to have a sour smell and thin, light orange skin.

Moreover, the latter should be given special attention. It should be free of all kinds of damage, mold and rot.

The fruits themselves should be of medium softness. If they have a sour taste, it’s okay; this mistake can be corrected with granulated sugar. A matter of taste plays a role here: some people like sourness, while others adore rich sweetness. Our recommendations will help you make tangerine jam at home, for example, from Yulia Vysotskaya.

Preparing Ingredients

If the recipe involves the use of peel, then the fruit must be thoroughly washed and dirt removed. You can use a hard sponge or brush, but be careful not to overdo it and damage the zest, as it contains many useful substances and oils that have a beneficial effect on the functioning of the body.

Recipes

There are so many recipes for tangerine delicacy that it is impossible to list them all. The most popular, healthy and delicious of them are described in detail below.

Classic jam

Ingredients you will need:

• Sugar - kilogram.
• Tangerines - kilogram.

Cooking method: pre-washed and dried fruits are cleared of skin and seeds (if any). The pulp is divided into slices and placed in a large bowl. Sugar is poured on top in an even layer, and the mass is placed in a place protected from sunlight for ten hours. During this period of time, the pulp will be saturated with sugar and release juice.

The resulting composition should be carefully mixed and simmered over medium heat. As soon as the mixture boils, reduce the gas and continue cooking for about twenty minutes. The composition must be stirred regularly to avoid burning and monitor the appearance of foam. After the time has passed, the resulting sweetness must be removed from the heat and allowed to brew for at least two hours. Traditional tangerine jam is ready! All that remains is to distribute it into containers.

Recipe with whole fruits

Required Products:

• Tangerines - one kilogram.
• Water – 250 milliliters.
• Granulated sugar – one kilogram.
• Cloves – fruit to bud ratio 1/1.
• Lemon juice.

First of all, it is necessary to clean the fruits from dirt and stalks. All prepared fruits are placed in a deep bowl and filled with liquid to the very top. In order to completely get rid of the bitterness in the zest, the fruit must be infused in it for at least ten hours. Afterwards, the fruits are pierced three times each. A clove bud is inserted into one of the resulting punctures. All this is transferred to a saucepan, cooked until boiling, and five minutes after boiling.

After the tangerines are completely softened, they can be placed on a plate and cooled. While they are cooling, you can proceed to preparing the syrup. Mix sugar and water in a deep bowl and place the mixture on the stove. Mixing thoroughly, it is brought to a boil and cooked for about two minutes. Fruits are placed in hot syrup and infused for two hours, during which they need to be mixed three times.

This dessert is cooked in five stages. Bring it to a boil and remove from the stove to cool. On the fifth cooking, lemon juice is added to it. Medium-sized fruits are best for this recipe. If it is possible to use only large fruits, then they need to be cut into halves.

A dessert from whole hearths can be prepared without zest. For this, it is best to choose slightly unripe fruits, since due to their density they will not boil over. All other ingredients remain in the same proportions. The cooking technique also does not change.

Made from tangerine slices and cognac

This jam perfectly fights colds and flu, and will also be a wonderful treat at any feast. The taste of cognac is practically not felt due to its sweetness, so this ingredient makes the dessert aromatic and specific. Ingredients you will need:

• Tangerines (preferably small) – half a kilo.
• Granulated sugar - half a kilo.
• Cognac - three tablespoons.

Cooking process: the fruit is peeled and divided into slices. Then they are mixed with sugar and cognac, and the resulting composition is infused for about eight hours. Afterwards, it goes to the stove, and, not reaching a boil, is cooked over very low heat for about forty minutes. After cooking is complete, the resulting sweetness should cool down and you can start eating it!

Recipe with ginger and oranges

All fruits should be peeled and divided into slices. Sprinkle them with half a kilo of granulated sugar and leave to steep for ten hours. After the time has passed, place the sugar-coated slices on the stove, add ginger to them and cook until boiling over medium heat. After boiling, the composition must be cooked for another hour, while the heat should be moderate. After which, the resulting mush should be cooled and put back to boil. The remaining sugar and vanillin are poured into it. The mass is brought to a boil again and cooked for about an hour, after which it cools completely. Delicious and aromatic jam is ready!

At low temperatures it can be safely stored for more than a year.

With kiwi and lime

This delicious delicacy has an exotic taste and aroma. It will be especially appreciated by lovers of piquant, but at the same time very light acid. By the way, when preparing the ingredients, you should not rush to throw away the zest, as it plays one of the most important roles.

For this useful and unusual dessert you will need:

• Tangerines - kilogram.
• Lime.
• Kiwi – 250 grams.
• Granulated sugar – kilogram.
• Water – 350 milliliters.

Cooking sequence: Half a kilo of tangerines should be peeled and divided into slices, and the remaining fruits should be cut into four parts each, without removing the peel. The lime is also peeled (the white part is not affected) and chopped into thin strips. Granulated sugar is poured into a deep cooking bowl, diluted with water and cooked until boiling. After the liquid boils, pour the chopped zest into it and cook for about two minutes over low heat. Then tangerine slices are placed in the same container and cooked for exactly one minute, after which the composition is removed from the heat.

As soon as the resulting slurry has cooled completely, it should be boiled again and cooked for two minutes. While the composition cools, the fruits are peeled and cut into thin slices. After the dessert boils for the third time, kiwi and lime juice are added to it. The sweetness must be boiled for at least three minutes, after which it can be considered absolutely ready.

Delicious tangerine peel jam

For cooking delicious dessert tangerine peel is no worse than the fruit itself.

When planning to use this recipe, you should make sure that the skin is completely cleaned of dirt and damage. The zest of citrus fruits has increased bitterness, so it is worth pre-soaking it in cool water. The process itself should take at least ten hours. It is recommended to change the fluid at least three times.

Ingredients:

• Tangerine peel – 400 grams.
• Granulated sugar - half a kilo.
• Clean water - one and a half liters.
• Citric acid – one teaspoon.
• Freshly squeezed tangerine juice – 100 milliliters.

Cooking process: The water should be boiled, sugar should be added to it and the liquid should be thoroughly mixed until it is completely dissolved. After the syrup boils, add pre-cut into small pieces tangerine peel. After the mixture with the zest boils, the heat should be reduced and the jam simmered until it thickens completely and the crusts become transparent. Don't forget about regular stirring.

As soon as the sweetness turns into a thick paste, turn off the heat and cool the mass. When it has cooled completely, you need to put it on the stove, on slow fire. Then add tangerine juice to it, mix thoroughly and boil for about fifteen minutes. Then add citric acid to the mixture and simmer for another fifteen minutes over low heat.

Be sure to stir it regularly to avoid burning, since most of the moisture evaporates at this stage.

After time has passed, the sweetness should be removed from the stove and cooled. The jam can be considered ready! All that remains is to put it in jars or serve immediately with tea. You can make the treat original appearance, twisting the crusts into curls. To do this, you need to chop the peel into long strips, one centimeter wide. Roll each of them into a tight roll, use a disinfected needle to thread it and pull it very tightly.

Zest rolls are soaked in water and then boiled in sugar syrup. When the dessert is completely ready and cooled down, the threads are carefully pulled out. You can surprise guests with this jam or use it as a sweet gift for someone. By the way, in order to get rid of the bitter taste as much as possible, you can use the following method. The chopped zest is placed in clean cool water for ten minutes. Ten grams of salt are poured into it. All this is boiled over low heat for an hour. After which, the crusts need to be cooled, and you can begin to implement culinary masterpiece!

Tangerine jam with bananas

The process of preparing this sweet will take a minimum of time. This will give you the opportunity to enjoy dessert at any time (you can drink tea with it). This portion is intended for one time.

Ingredients needed for cooking:

• One small banana.
• Granulated sugar – 100 grams.
• One large tangerine.

First, peel the banana and cut it into slices. The tangerine is also peeled and divided into slices, which, in turn, are cut into small cubes and poured into the pan. Next, banana slices and granulated sugar are laid out. The jam is boiled for about fifteen minutes, then cooled and served with tea.

Tangerine dessert with vanilla in a slow cooker

Products you will need:

• Tangerines (seedless) – one kilogram.
• Water - one liter.
• A few sprigs of vanilla.
• Granulated sugar – 950 grams.
• Lemon.

First of all, you need to thoroughly rinse the citrus fruits under cold water. Then they are peeled and divided into slices, which are placed in a deep bowl. A peeled vanilla twig is added to them, and the composition is filled with water. You need to cook it over medium heat until it boils. Afterwards, the heat is reduced and cooking continues for another five minutes over low heat. The mixture requires a lot of stirring at this time.

If you have a sweet tooth in your family, you have probably already prepared jars of berry and fruit jam for the winter and have no shortage of sweet desserts. But sometimes you really want to try something special - unusual and unusual. If so, make tangerine jam. Fortunately, now there is a lot of these fruits and their cost is quite reasonable.

Tangerines themselves are tasty and very healthy. Well, if you boil them with sugar, and add, for example, cinnamon, ginger, or cardamom or cloves for flavor, you will get something unusual, amazing taste, sweet, and most importantly, a positive dish. Many say that this warm, sunny-colored jam carries a positive charge, improves mood and even protects against stress.

Let's clarify how to make jam from tangerines with peel, we'll give recipes, and, of course, we'll look at more than one:

Tangerine jam recipes

Tangerine jam - classic recipe No. 1

Since we will cook tangerines with the skin, choose ripe, small fruits with thin skin. The taste of the finished jam depends on the variety: sweet ones will turn out to be sweet, and sour ones will also be sweet, but with a slight sourness.

For this recipe we will need: for 1 kg of fruit – 700 g of sugar and 250 ml of water.

Cooking:

Wash the tangerines thoroughly with a brush under running water. warm water, place in a bowl. Fill with cool water and leave for a couple of hours. After time, dry each with a napkin. Be very careful not to damage the skin, sharp knife cut each into 4 or 6 wedges. Or you can cut them into semicircles, 2 mm thick. Remove the seeds.

Place in the pan where you will cook. Pour in one and a half glasses of water, add sugar, and stir lightly with a wooden spatula. After half an hour, see how much liquid has been released. According to the rules, there should be enough of it to cover all the cut tangerines.

If everything is fine, put it on the stove and turn on the heat. If there is not enough syrup, add a little more water and add sugar.

When the jam boils, cook over low heat with frequent stirring for 10 minutes. Now turn it off and leave the tangerines until they cool completely. Now the second stage of cooking - cook for another 10 minutes. Cool again. And only the third approach will be the last. Cook them again for 10 minutes and remove the pan from the stove.

That's all, very tasty orange jam ready. You can pour it hot into sterile jars and roll it up, or you can simply close it with plastic lids and put it in the refrigerator.

Recipe for tangerine jam with peels in syrup, with the addition of cloves No. 2

We will need: for 1 kg of citrus fruits – 1 kg of sugar, 300 ml of water.
Use dried cloves according to your taste, but not too much, otherwise its aroma will overwhelm the taste of all the jam.

Cooking:

Buy firm, ripe, not large tangerines. Wash them thoroughly, dry with a towel and pierce them with a toothpick in 2-3 places. Insert a clove into each hole.

Place in a large saucepan, add water, and bring to a boil. Then reduce heat and cook at a gentle simmer for 10 minutes. Don't forget to stir.

In a separate pan, where you will prepare the jam, cook syrup from a glass of water and the entire amount of sugar. When the sugar has dissolved and the syrup itself has thickened, remove the tangerines with a slotted spoon and transfer to a saucepan with the syrup. Cook at a gentle simmer for 10 minutes. Then cool and cook for another 10 minutes. Cool and cook again last time, also 10 min.

During this time, the jam will become transparent and acquire a beautiful amber color. If you want a slight sourness, add a couple of tablespoons of lemon juice at the end of cooking.

Jam with ginger and tangerine apples with peel - recipe No. 3

We will need products: for 1 kg of fruit - 2 juicy, firm apples, a piece of ginger root (about 5 cm), 1.2 kg of sugar. To add flavor, take a sprig of rosemary.

Cooking:

Wash citrus fruits and dry. Cut each into slices with a sharp knife. Do not remove the peel, we will cook with it, but it is advisable to get the seeds. Wash the apples too, cut them into pieces the size of tangerine slices. Remove the skin from the ginger and cut into very thin slices.

Place fruit, ginger, and sugar in a wide saucepan. Mix gently with a wooden spatula and leave covered for a couple of hours. During this time, the fruits will give juice and can be cooked.

Turn on the heat and boil. Immediately reduce the temperature and cook, stirring, for 1 hour. The finished jam will be thick, with a beautiful dark orange hue and a wonderful aroma.

Tangerine peel jam

For this recipe you will need: for 1 kg of fresh peels - 1 kg of sugar, 2 full glasses of water, 50 g of zest, juice from one lemon.

Cooking:

Pour cold water over the peel and leave for a day. Then remove it with a slotted spoon, but do not pour out the water; we will use it to make jam. Cut the peel into strips approximately 5 mm wide.

Separately, cook the syrup from the entire amount of sugar and water. When the sugar has dissolved, place the crusts there, cook at a fairly low boil for half an hour, stirring regularly. Add zest, lemon juice, cook for another 5 minutes. Cool the jam a little and pour into jars. Close the lids and keep in the cold. Bon appetit!