Mandarin jam- delicious and very healthy treat, a real storehouse of vitamins. Do you know how to make tangerine jam? Let the tangerine jam prepared by you give you many pleasant moments, wonderful memories and a real "tangerine" mood! Everything is possible - cook tangerine jam!
It won't take much effort or time. You can give yourself and loved ones such “tangerine joy” all year round, because these fruits are on sale both in winter and in 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 corrected.
For example, if you want the jam to turn out sour, take a ratio of 1: 3 (part of sugar to three parts of fruit). Prefer classic version jams - stop at a ratio of 1: 1. Mandarin jam can be prepared in different ways. There are recipes for cooking with the skin, 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.
1. Whole fruit tangerine jam
Ingredients
- 1. Tangerines - 1 kg.
- 2. Lemon - 1 pc.
- 3. Sugar - 1 kg.
- 4. Water - 1 glass
- 5. Cloves - to taste and desire.
Cooking
Choose ripe tangerines, wash them thoroughly and pat dry. Pierce each tangerine in several places with a toothpick and insert a few cloves into each fruit to add extra flavor to the jam. Then put the tangerines in a deep container, fill with water and cook for 10 minutes over low heat until they become soft.
In a separate saucepan, boil the syrup from water and sugar for 10 minutes. As soon as it thickens, dip 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 is clear and amber in color. A few minutes before full readiness, add lemon juice to the contents of the pan.
2. Tangerine jam halves
Ingredients
- 1. Tangerines - 1.5 kg.
- 2. Sugar - 2 kg.
- 3. Water - 1 liter
Cooking
Choose undamaged tangerines for jam, prick them with a toothpick and blanch in hot water within 15 minutes. Then take them out and put them in cold water and keep it in it for 12 hours, changing the water twice during this time. When the time is up, cut each tangerine across into 2 parts, fill with cooked sugar syrup and leave for 8 hours. Then drain the syrup, boil and pour the tangerine halves again. Repeat this procedure 3 more times. Pack ready-made tangerine jam in sterilized dry jars and roll up with sterile lids.
3. Jam from tangerine slices
Ingredients
- 1. Tangerines - 1 kg.
- 2. Sugar - 1 kg.
- 3. Water - 200 ml.
Cooking
Peel the washed tangerines from the peel and divide into slices. Place tangerine slices V enamel pan, fill them with water so that it covers the entire surface of the tangerine slices, and cook at a low boil for 15 minutes. Then remove the pan from the heat, drain the water, and cool the slices themselves.
Then refill them with clean cold water and leave for a day. Pour sugar into the pan where the jam will be cooked, add water and boil the syrup. Put the soaked slices in the syrup, mix gently and leave overnight. In the morning, put the pot on the fire, bring to a boil, reduce the heat to a minimum and cook for 40 minutes, removing the resulting foam from time to time. Pour the finished jam into sterile jars and roll up.
4. Mandarin jam with cinnamon
Ingredients
- 1. Tangerines - 6 pcs.
- 2. Sugar - 0.5 kg.
- 3. Cinnamon - 1 stick
Cooking
Wash the fruit, peel, remove the bones (if any), divide into slices and put in a saucepan. Sprinkle the slices with sugar and leave for 8 hours. Then put the pot with the contents on the stove, boil, reduce the heat and cook over low heat for 20 minutes.
Then add the cinnamon stick and cook, stirring and skimming off the foam, for another 30 minutes. When the time is up, remove the cinnamon stick, and cook the jam itself until thickened for another 1 hour. Then pour into hot jars and close the lids.
5. Tangerine jam with apples
Ingredients
- 1. Tangerines - 1 kg.
- 2. Apples - 1 kg.
- 3. Sugar - 1 kg.
- 4. Water - 2 glasses
Cooking
Peel the tangerines from the peel and divide into slices. Grate tangerine peels. Peel the apples, remove the core and grate. Place the apples in a saucepan, cover with water and cook until pureed. Pass 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.
Happy tea!
Mandarin is a fruit belonging to the citrus family, it contains a lot of natural sugar, beneficial acids, vitamin C, B vitamins and lots of fiber. The juicy pulp of the fruit is very tasty, which is why tangerines are actively used in cooking, including making jam from these fruits.
The delicacy prepared according to this recipe has pleasant taste with a slight bitterness, due to the fact that it is cooked together with tangerine peel, it retains all the useful properties of the fruit and looks very original.
To prepare tangerine jam according to this recipe, you will need:
- tangerines - 1 kg;
- water - 2 glasses;
- sugar - 500 ml.
For such a jam, it is advisable to take small and elastic fruits so that they boil well and do not boil too much.
Cooking steps:
- Before proceeding directly to the main process, it is necessary to wash the fruits very carefully and carefully under running water, for this you can use a sponge with a hard surface or a soft brush.
- Tangerines should be cut in half, placed in suitable dishes, pour boiling water so that they are completely covered with water, and let stand for 15-20 minutes. This part preparatory phase will help remove bitterness from citrus fruits, and make the zest softer.
- Fruits should be transferred to a bowl of cold water and left overnight, or let it brew for at least 6 hours during the day.
- Prepare sugar syrup. It is cooked according to the classic recipe. You need to put 250 ml of water on the fire and wait until it boils. Then immediately add 500 g of sugar and cook over medium heat for about 8-10 minutes.
- Pour the previously prepared halves of tangerines with hot ready-made syrup, put oppression on top and leave for about 3.5 hours.
- After it's gone right amount time, you need to dissolve the rest of the sugar in three glasses of water, mix very thoroughly, add to the tangerines in syrup and keep on low heat.
- As soon as the jam boils, stir it and remove the foam as needed. The jam should boil for 15-20 minutes.
- Then you need to remove the dishes from the heat and let the mixture brew for 2-3 hours, then bring it to a boil again and cook for another 10-15 minutes.
I must say that the procedure of boiling and insisting can be repeated several times, then the jam will turn out to be thick and viscous. If preferred liquid jam, when the fruit halves seem to float in a medium-thick syrup, it will be enough to bring the delicacy to a boil twice.
Whole tangerine jam with cloves and lemon
A feature of jam prepared according to this recipe will be a delicate aroma and unusual taste. The process will not take much time, since the tangerines will not need to be soaked beforehand.
For jam you will need:
- tangerines - 1 kg;
- sugar - 1 kg;
- whole cloves - 1 sachet;
- lemon - 2 pcs;
- toothpicks.
The lemon should be medium in size, preferably with a thin skin, as such citrus fruits are juicier.
Cooking steps:
- Tangerines should be thoroughly washed with a sponge or brush and dried well on a clean paper or cloth towel.
- Next, each fruit should be carefully pierced in several places using toothpicks, and cloves should be carefully placed in the resulting small holes. As a rule, the legs of this spice are very thin, so you need to do it as carefully as possible so as not to break it.
- In a suitable dish, a basin or a deep saucepan, you need to place tangerines and halves of lemons, pour water so that they are completely covered with liquid.
- Place the container on a small fire and cook for about a quarter of an hour. During this time, the fruit will be slightly boiled and become quite soft.
- Weld separately thick syrup according to the classic recipe, using 1 kg of sugar and 250 ml of water.
- Already soft tangerines should be placed in the finished syrup and simmer over low heat for another 10-15 minutes.
- Let the jam brew for about two hours, then its taste will be more pronounced, and the color will be saturated.
- Next, very carefully, but carefully, move the already thickening mass and re-put on slow fire. Simmer for about 10 minutes, and then also let it brew for 1-2 hours.
The jam will turn out transparent, light amber color. If you want the delicacy to be thicker, bring it to a boil and simmer it up to five times. Before the end of the final boil in almost ready jam you need to squeeze the juice of one lemon, mix slightly, add heat, let it boil well and turn it off.
Jam from tangerine slices in sugar syrup
This delicacy is very easy to prepare. This recipe is a classic, that is, most types of fruit and berry jam are made using this technology.
You only need two ingredients:
- tangerines - 1 kg;
- sugar - 1 kg.
Cooking steps:
- Tangerines need to be washed using a clean sponge or brush, peeled, removed stones (if citrus fruits of such varieties are taken for cooking).
- Divide the fruit into oblong slices and place in a suitable container.
- Sprinkle the fruit pulp evenly with 500 g of sugar so that the tangerine slices are almost completely closed, and leave for 8 hours. During this time, citrus fruits will soften slightly, absorb sugar and give juice.
- The resulting mixture can already be put on fire. It is preliminary recommended to mix it thoroughly, but carefully.
- When the jam begins to boil, reduce the gas to a minimum and cook for about a quarter of an hour, stirring so that the mass does not burn, and removing the foam if necessary.
- Next, give ready meal brew, pour into jars and twist.
Jam can be stored in the refrigerator at any time. glass container closed with a tight lid. There is another variant of this classic recipe, it is often called five-minute jam. The cooking technology remains the same with the only difference that the mixture boils for no more than five minutes, and it is infused for no more than half an hour. In this case, the number of brews can be increased up to five times. With this method of preparation, the slices retain their integrity, do not boil soft, and the jam itself turns out to be a rich golden color.
You can also prepare for your family, which will help replenish the missing vitamins in the body, even in the cold season.
Mandarin pulp jam with zest and cinnamon
Jam made with fragrant spice cinnamon has a very unusual, but very pleasant tart taste. Cinnamon lovers should definitely try making tangerine jam according to the following recipe.
For cooking you will need:
- tangerines - 1 kg;
- sugar - 1 kg;
- tangerine peel, taken from the fruit;
- fruit zest - 50 g;
- water;
- cinnamon stick.
Cooking steps:
- For this recipe, it is better to take large fruits. They should be thoroughly washed and soaked in cold water for 24 hours. During this time, you need to change the water at least three times. Since the composition of the treat will include tangerine peel, the soaking procedure should be done so that excess bitterness comes out. When the specified time has passed, you can proceed directly to the preparation of jam.
- First of all, it is worth boiling the syrup, which will then be poured into the pulp of the fruit. It is brewed from sugar and water, and a cinnamon stick is immediately added to it.
- While the syrup is boiling, tangerines need to be peeled and divided into slices. The slices themselves must be finely chopped into small pieces, and grate the peel on a coarse grater.
- Next, you need to mix the pulp of citrus fruits with zest, place in a deep saucepan and pour 500 ml of cold water.
- The dishes should be placed on fire, bring to a boil, then cover with a lid and cook over low heat for at least 40 minutes.
- 8-10 minutes before the end of cooking, when the mixture thickens well, pour in the sugar syrup, removing the cinnamon stick from it first, and mix thoroughly.
The result is a jam of medium density. You can leave it as is or use a blender to make jam. The finished delicacy can be rolled into glass jars or store in the refrigerator using dishes with plastic lids.
Mandarin peel jam
Citrus zest is very useful, it contains a lot of vitamins and microelements necessary for the body, in addition, it is quite tasty if you properly prepare an original delicacy from it.
For jam you will need:
- tangerine peel - 1 kg;
- sugar - 1.5 kg;
- ground zest - 50 g;
- citric acid - a quarter of a tablespoon;
- water - 500 ml.
Cooking steps:
- First of all, you need to carefully remove the peel from ripe fruits and soak it well for a day.
- After that, the tangerine peels should be cut into narrow strips and boiled for about 5 minutes in a small amount of water over medium heat.
- Next, the water should be drained into a separate bowl, add sugar to it, mix and cook a thick syrup, for this it will be enough to simmer it for 8-10 minutes over a calm fire.
- While the sugar syrup has not had time to cool, it should be added tangerine peel and cook, stirring gently, for about 30-40 minutes.
- Turn off the gas to let the jam set. This process should take at least 40-50 minutes, after which the mass should be brought to a boil again and boiled for about an hour.
- It is recommended to add to almost ready jam citric acid and chopped zest and then simmer the mixture on fire for a couple more minutes.
- Then let the mixture brew well and cool, and then pour into jars, choosing the most convenient storage method.
If the jam is planned to be stored for a long time, before twisting, you can add more citric acid to each jar, approximately at the tip of a knife. It is an excellent preservative and will not spoil the taste of the dish at all. If the jam will be stored in the refrigerator, it is enough to close the container as tightly as possible with a lid, since it can absorb all extraneous odors very quickly.
Tangerine jam is not only a tasty and healthy delicacy that will appeal to anyone. This is an amazing and unusual in its beauty dish from rich gold to dark amber color, which will turn tea drinking into a real little holiday.
diversify winter tea will allow you, which will not only surprise your household, but no doubt they will like it.
Tangerines and winter seem to be made for each other. As soon as winter comes, we are immediately drawn to buy these same tangerines in kilograms and use them in all kinds of dishes.
If you are tired of eating tangerines in their usual form, make jam from them. But not simple, but very fragrant, bright and tasty. Make tangerine jam with peel. Many will say: “Why should I cook it with a peel? I like tangerines without peel much more. And they might be wrong. Jam from tangerines with a peel will be much more aromatic than its relative, made from tangerines without a peel.
To remove the bitterness that is present in the white layer and tangerine films, we will first boil the tangerines in water with the addition of lemon juice. To be honest - a little bitterness in such a jam will still remain. But! It is not critical, but pleasant enough and quite organically fits into the taste of this jam. The main thing here is to choose suitable tangerines with a thin peel for jam.
Mandarin jam with peel can be served as independent dish with a piece of bread or a long loaf, and can be used in the preparation of various pastries.
Many people associate the amazing aroma and taste of tangerines with the New Year, frosty evenings of winter holidays, a fairy tale and good mood. How I wish I could bring back those memories. But what if we turn this fruit into a golden amber jam? Then the spirit of childhood and holiday will always be at your fingertips.
Can tangerines be used to make jam?
The main value of tangerines, like all citrus fruits, is a high content of vitamin C. They differ from lemons and oranges in less pronounced acidity and a somewhat loose peel structure, which greatly facilitates peeling the fruit. In addition, weight watchers will note low calorie product.
Not only the pulp is valuable for jam: almost always tangerines are boiled with peel. Therefore, do not forget to thoroughly wash the fruit before cooking.
Note! Some vendors cover the tangerines with a thin layer of wax for better preservation. Therefore, try to wash the fruit with a hard sponge or brush with soap. At the end of such a “bathing procedure”, rinse the tangerines well or pour over them with boiling water.
For jam, you can use not only the pulp, but also the peel of tangerines.
It makes sense to learn to distinguish tangerines by their place of growth. Previously, we sold mainly Abkhaz and Georgian varieties. But now, almost at any time of the year, you can find fruits from Turkey, Spain, and Israel in stores.
Features of climate and soil in each region endow tangerines with certain properties:
- Israeli and Spanish are very easy to clean;
- Turkish ones are mostly small in size, light orange in color, almost pitted;
- Abkhazian and Georgian have a light pleasant sourness and favorite taste and aroma since childhood. In addition, a minimum of chemicals is used to process these fruits.
To make jam, you can use everything except the seeds, which, however, should not be thrown away. From them you can grow several beautiful tangerine trees in your apartment.
Choice of Ingredients
First of all, it is, of course, tangerines. Responsibly approach their choice. The fruits should be even, smooth, preferably the same size. Wrinkled, rotten fruits should not be used at all.
Many housewives knowledgeable in tangerine jam, they insist that it is better to take small, slightly unripe fruits that retain their shape when cooked. Large, overripe fruits will not require a large number sugar, but they are only suitable for jam or jam, in which the shape of tangerines or slices is not important.
Do not hesitate, you can make great jam from any tangerines
In addition to tangerines, you will need water and sugar - the main components of any jam. The standard proportions are as follows: for 1 kg of tangerines, 0.5 liters of water and 1 kg of sugar. But in some recipes, we deviate from these indicators in order to achieve a special taste and texture.
Well, how without additional ingredients? No dessert is complete without spices. You can add cinnamon, vanilla, star anise, fragrant herbs, as well as combine tangerines with other fruits and even vegetables, such as pumpkin. Believe me, it will be very tasty!
Step by step cooking recipes
We offer you several options for making tangerine jam.
Tangerine jam will become a real decoration of the dessert table.
Jam from tangerine slices
You know that citrus fruits are great with spices, right? We suggest you make a dessert from tangerine slices, adding cinnamon, star anise, vanilla and even a little cognac to it. Sweetness, astringency and delicate aroma - that's what will fill your evening when you open a jar of such jam!
You will need:
- Peel the tangerines, remove the white films, remove the seeds. Cut the slices in half.
Remove skins and seeds from tangerines
- Put the tangerine slices in a saucepan, add sugar. Put on medium heat.
Sprinkle the slices with sugar and put on fire
- As soon as the tangerines start up the juice, immediately pour in the cognac and add seasonings. Stirring constantly, reduce heat to low and simmer for 15 minutes.
- Then it all depends on what consistency of jam you prefer. If you like lightness, then after 15 minutes finish cooking, cool the jam and serve or transfer to a jar and refrigerate.
Boil tangerine slices to desired consistency
- And if you love thick jam, even in something similar to jam, you have to work a little. Remove the pan from the stove, let it cool for 2-3 hours, then put it on medium heat again, after boiling, cook for 5-7 minutes. Repeat the procedure 3 times. A small note: in this case, cognac and spices are best added during the last brew.
Readiness can be determined by collecting quite a bit of jam in a teaspoon and dropping it on a cold saucer. If the dessert is ready, then the drop will remain round, dense and will not spread.
The jam is ready if the drop does not spread over the saucer
From whole fruits
For this jam, choose smaller tangerines. If you only have large fruits on hand, they will have to be cut in half across the slices. Check that each fruit is elastic, without signs of spoilage and bruising on the peel.
So, you will need:
- tangerines - 1 kg;
- water - 1 glass;
- sugar - 1 kg;
- clove buds - by the number of tangerines;
- juice of one lemon.
- Wash the tangerines and remove the stems from them.
- Put the fruits in a deep bowl and fill with water to the top. Leave for several hours, and preferably all night: this is necessary so that bitterness leaves the peel.
Pour water over tangerines and leave overnight to remove bitterness
- Pierce each tangerine with a toothpick in 2-3 places. Insert a carnation into one of the holes.
Pierce the tangerines with a toothpick in several places.
- Transfer the tangerines to another container, pour a small amount water, boil for 5 minutes after boiling. When the fruits become soft, remove them from the water, cool.
- Now move on to the syrup. Combine water and sugar in a bowl, mix well.
Prepare syrup by combining and mixing sugar with water
- Put on the stove, turning on a small fire. Bring to a boil, stirring constantly, and simmer for 2 minutes.
Boil the syrup and boil for 2 minutes
- While the syrup has not cooled, put the fruit in it. Leave for a few hours. During this time, stir the tangerines 3 times.
Tangerines should be properly soaked in syrup so that the peel becomes soft and translucent.
- You need to cook tangerine jam in 5 passes, each time bringing to a boil and completely cooling. At the last stage, add lemon juice.
Without peel
Whole tangerine jam can be made without the peel. In this case, it is better to take slightly unripe fruits - they should be denser than in the previous recipe so as not to boil soft. The rest of the products for dessert - in the same amount.
- Remove skins from tangerines.
- Make syrup, put tangerines in it, leave for several hours.
- After that, put on a slow fire.
- Bring to a boil twice, simmering for 5 minutes each time.
- Add lemon juice for the second time.
Whole tangerines without peel are also great for jam.
And you don’t need to throw away the peel from tangerines, it will come in handy for the next recipe.
Whole fruit jam - video
From tangerine peels
If all the tangerines were safely eaten by family and guests and you didn’t hide a few pieces for jam, don’t be discouraged. They probably haven't gotten rid of the skins yet. The rinds are great for making jams.
Do not throw away the tangerine peels - they will make great jam
First of all, do not forget that the peel must be clean. In addition, the peels of all citrus fruits naturally have a pronounced bitterness, so they need to be soaked in cold water. This will take at least 10 hours. In this case, it is necessary to change the water three times.
There is another way to remove the bitter taste: place the chopped peels in cold water for 10 minutes, then drain the liquid through a colander, add 1 liter of fresh water, 1.5 tsp. salt and simmer for an hour. After that, let the peel cool.
Soak tangerine peels in water to remove bitterness.
Now you can proceed directly to the preparation of jam. You will need:
- tangerine peels - 350 g;
- sugar - 450 g;
- water - 1 l;
- citric acid - 0.5 tsp;
- tangerine juice - 50 g.
- Cut the rinds into small pieces.
Cut the rinds smaller so that they boil better in the syrup.
- Boil 1 liter of water, add sugar and let it melt completely, stirring constantly. When the syrup boils, add the rinds.
Make syrup from water and sugar
- When the crusty syrup boils again, reduce the heat. Boil for 2 hours, stirring constantly. The jam will gradually thicken, the skins will become transparent. Turn off the stove and let the mixture cool down.
Boil the crusts in syrup for 2 hours over low heat, stirring constantly.
- After the jam has completely cooled (you can leave it overnight), heat it over low heat. Add 50 g of juice, squeezing it out of a fresh tangerine, mix and boil for 15 minutes.
- Pour in citric acid, mix and simmer for another 10 minutes over low heat.
Remember to stir the jam constantly so that it does not burn, because at this stage there will be too little moisture left in it.
Add citric acid and cook a little more, stirring constantly
- The jam is ready! Roll it into jars while hot, or let it cool and serve with tea.
Ready jam can be laid out in jars
By the way, you can give tangerine peels in jam a very original look of curls.
In a slow cooker
Well, where without our faithful assistant - a multicooker? Give her all the worries about making jam.
The slow cooker will prepare tangerine jam quickly and without hassle
You will need:
- tangerines - 1 kg;
- water - 5 glasses;
- sugar - 3.5 cups;
- lemon - 1 pc.;
- vanilla - to taste.
- Rinse the fruits in hot running water.
- Cut the tangerines and lemon into thin slices.
- Put in a deep bowl, fill with water and leave for a day at room temperature.
- Put citrus slices into the multicooker bowl, add sugar, add vanilla.
- Fill with fresh water.
- Close the lid and cook for 20 minutes in the "Jam" or "Stew" mode.
- Let the jam cool without opening the lid (this way it will infuse well and be thoroughly saturated with syrup).
How to make jam or jam in a slow cooker - video
In a bread maker
Modern bread machines not only bake bread, as you might think from the name. Be sure to see if your model has a "Jam" or "Preserve" mode.
In order for your bread maker to make jam for you, it must have a “Jam” or “Jam” mode.
Also, you will need a blender.
This recipe is good if you have not the best tangerines: beaten, dented or slightly rotten from the sides.
You will need:
- sugar - 120 g;
- peeled tangerines - 500 g;
- a pinch of citric acid.
If desired, you can add 30 g of cognac, a little ginger, cinnamon or other spices to taste. Water in this recipe is not needed: there is enough in tangerines own juice for this jam.
- Sort the fruits, peel them and remove the seeds. Cut off areas that are too damaged.
- Grind the tangerines with a blender into a mass similar to thick juice with pulp.
Thoroughly peel tangerines and remove white fibers
- Pour the mass into a bucket of a bread machine, add sugar there and mix. Add citric acid and, if desired, cognac and spices.
Make a puree from tangerines, pour it into a bucket of a bread machine and add additional ingredients
- Place the container in the device, close the lid. Select the "Jam" or "Jam" mode on the control panel. Then you can go about your business, and the bread machine will take care of preparing the jam: it will stir the mass itself so that it does not burn, and notify you with a signal about the end of the process.
- When the beep sounds, wait another 10 minutes for the bread maker lid and bucket to cool down a bit. Transfer the tangerine jam to another bowl and roll up for the winter or serve.
The bread machine will perfectly cope with the preparation of fragrant amber tangerine jam
With the addition of oranges
Tangerines can be combined with other citrus fruits, such as oranges.
The combination of tangerines with oranges gives the jam a unique taste.
For this jam you need the following ingredients:
- oranges - 1 kg;
- tangerines - 500 g;
- sugar - 1.5 kg;
- water - 100 ml.
- Peel the oranges with a small grater. After that, clean all the fruits from the peel, films and seeds, dividing the fruits into slices and pieces. At the same time, try to collect all the juice that flows out when peeling oranges and tangerines in a separate glass.
- Pour juice, water, sugar into a deep bowl. Put on a small fire and cook, stirring, until the latter is completely dissolved. After that, add tangerines and oranges, simmer on the stove for an hour.
- Add orange peel and cook for another 10 minutes.
- Let the jam cool and put into jars.
with apples
Ingredients:
- Wash the tangerines, peel, peel, divide into slices and remove the bones.
Peel the tangerines and cut them into slices
- Grate the peel of tangerines.
- Wash the apples, remove the peel and core, also grate.
Peel and grate apples
- Pour grated apples into a saucepan, pour in water. Place over low heat and simmer until they are soft enough to be easily mashed.
Boil the apples until they are very soft.
- Grind them with a blender or rub through a sieve.
Grind apples with a blender or through a sieve
- While the puree has not cooled down, put in it the pulp of tangerines, grated citrus peel and sugar. Mix thoroughly.
Add to applesauce other ingredients
- Put the pan with the mass on a slow fire, cook for 20 minutes, stirring constantly to avoid burning. When the jam is ready, arrange it in sterilized dry jars and roll up the lids.
Roll the finished jam into jars or serve to the table
With pumpkin, lemon zest and ginger
This jam has an exceptional lemon-tangerine flavor. The pumpkin here is a useful "trick", so to speak, for quantity.
Add lemon and spices to tangerine-pumpkin jam to get refined taste and flavor
Ingredients:
- pumpkin pulp - 1 kg;
- lemons - 4 pcs.;
- tangerines -0.5 kg;
- sugar - 1 kg;
- cardamom seeds - 1 pinch;
- ginger root - 1 piece (4 cm).
It is better to take thick-skinned lemons so that the jam does not turn out too sour. If you only have thin-skinned fruits on hand, reduce the quantity to 2 pieces.
- Cut the pulp of the pumpkin into small cubes.
Try to choose a pumpkin with a green skin. Such fruits have a delicate aroma: when cut, they smell like melon.
Finely chop the pulp of the melon
- Remove the zest from one lemon with a small grater. Chop the ginger.
Cut the ginger, grate the zest
Mandarin jam has the same taste as fresh tangerines, so you will get the same pleasure from eating a sweet delicacy. Cook delicious treat it is possible not only from tangerines alone, they are combined with gooseberries, lemon and other products. They even make jam from tangerine peels.
About the beneficial properties of mandarin
Mandarin jam carries a lot of vitamins, and all because they are very useful in themselves. Synephrine contained within citrus fruit, helps to relieve swelling of the body, clear the lungs of mucus. Fresh and canned tangerines are useful in the disrupted action of the gastrointestinal tract. Even tangerine peel has many advantages. Decoctions and jam from tangerines with peel are made from it. Fresh Juice citrus fights fungal diseases such as microsporia and trichophytosis.
Some recipes for tangerine jam
Tangerines can be processed in any way you like. Cooking will find a place for these citrus fruits in any sweet dish as an additional element and as the main one. Mandarin jam, the recipe of which accurately describes how to make this sweet, should definitely appear on the shelf in the pantry. To implement such culinary masterpiece is taken regular saucepan for welding, but modern technology can also play a leading role. The slow cooker does a great job of making jam.
Mandarin jam from wedges
To make tangerine jam with slices, you need 1 kilogram of tangerines. To obtain the desired sweetness of jam, you should take the same amount of sugar and about 200 grams of water.
Cooking:
When boiling tangerines, foam will definitely appear, which must be removed. Its presence can affect the storage of jam.
Whole citrus tangerine jam
Those who wish to eat jam in the form of whole tangerines can not suffer, and immediately close them without dividing them into parts. It will turn out very delicious jam from tangerines with peel. For such a dish, you should take 1 kilogram of fruit. Additional ingredients include the same amount of sugar, 1 medium-sized lemon and a glass (150 grams) of water.
Cooking:
When preserving whole fruits, it is advisable to pierce them with a needle or toothpick. This procedure is necessary for a rational exchange fruit juice with sugar syrup so that the jam is stored for a long time and is saturated with sugar.
Mandarin jam in a slow cooker
For those who want to reduce time in the kitchen, it is better to make tangerine jam in a slow cooker. For such a recipe, in addition to 0.5 kilograms of tangerine, you will need 1 more lemon, as well as 4 cups of sugar and 1 cup of water.
Cooking:
Mandarin peel jam
Tangerine peels are very useful. They contain organic, citric and ascorbic acid, mineral salts, pectin, essential oil, vitamins. It is rational to preserve these positive substances by making jam from tangerine peels. To do this, you need 2 kilograms of crusts, for which 2 kilograms of sugar will go. 1 lemon will help dilute the tangerine flavor and save food.
Cooking:
The readiness of mandarin peels is determined by color - it should be transparent.
Mandarin jam with gooseberries
Gooseberry pulp goes well with mandarin pulp. Taste qualities of such a mix are no less pleasant than the taste alone. To make tangerine and gooseberry jam, you need to take 2 tangerines and 2 cups of gooseberries. For these ingredients, you need 4 cups of sugar.
Cooking:
Georgian mandarin jam
