Quick tangerine jam. Tangerine jam

Don't know what to give your friends and family for New Year and Christmas? Souvenirs with the symbol of the year will surprise few people, but homemade jam in festive packaging, quite another matter. Original, not hackneyed, home-style cozy and warm. Today I suggest you cook, dear friends, a fabulous, magical, and incredibly festive tangerine jam.

This was my first time making tangerine jam. I didn't find it on the Internet suitable prescription, so I decided to make jam according to one of my proven fruit jam recipes, and improvise a little.

It turned out… amazing! It is a pity that the photos do not convey all the beauty and richness of the taste of this tangerine jam. Remember in the 90s there were candies in boxes "Tangerine Slices"? So tangerine jam tastes like these candies from my childhood. Sweet, with a pronounced citrus flavor, and a barely perceptible sourness - that's what kind of Christmas tree tangerine jam it is!

Despite the fact that tangerines gave a lot of juice during cooking, and according to the recipe you need to add water, the finished jam turned out to be not liquid, and it is convenient to spread it on bread or on toast.

Ingredients:

* the weight of peeled and prepared tangerines is indicated

Tangerines 1 kg
Sugar 600 grams
Water 250 ml.
Juice from one lemon

How to make tangerine jam:

For tangerine jam, we need ripe and sweet tangerines, with a thin skin that easily lags behind tangerine slices. Also, it is advisable to choose pitted tangerines.

We clean the tangerines from the peel and white membranes. We carefully examine the fruits for seeds. It should be noted that this is the most time-consuming process in the recipe; further work will go faster.

Pour sugar into a saucepan, where we will prepare jam, pour in water.

Stir, and put on a small fire, until the sugar is completely dissolved. You don't need to boil the syrup, just dissolve the sugar in water and that's it.

Pour the tangerines into a saucepan with sugar and water, and put on medium heat.

Bringing our future tangerine jam Bring to a boil, reduce heat, and simmer for about 30-40 minutes.

After the specified time, the tangerine slices will already be floating in the syrup, which means it's time to proceed to the next step.

Adding lemon juice, do not forget to strain the juice so that the bones do not get into the jam. If you come across sour tangerines, then first taste the jam, you may not need to add lemon juice.

Using an immersion blender, turn the tangerine jam into a puree.

We check the jam for readiness by dropping a little on a saucer. Drop by drop, you need to draw a spoon - if the drop does not merge back into a single whole, and retains the shape that you gave it, then the jam is ready.

We lay out the hot tangerine jam in dry sterile jars, tighten the lids, and send them to the pantry to wait for the gift wrapping.

To make tangerine jam with slices, you need to cook the delicacy for a short time, mix gently. After boiling, citrus pulp is taken out with a slotted spoon, distributed among jars, and the remaining syrup is boiled until reduced in volume and slightly thickened. You can serve sweetness immediately after cooling or store the workpiece cool for about six months.

Ingredients:

tangerines - 500 g;
water - 50 ml;
sugar - 500 g;
cinnamon - 1/3 tsp

Cooking

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

During new year holidays do not throw away citrus peel, you can cook an incomparable delicacy from it that will appeal to all lovers unusual desserts. Jam from tangerine peels It does not cook for a long time, but the process of preparing raw materials will take a lot 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.

Cooking

Cut the peel into strips, soak in clean water, then strain.
Boil water, dissolve sugar.
Introduce the peel into the syrup, wait for it to boil and continue cooking at minimum heat for 2 hours, stirring occasionally.
Leave to cool for 8 hours, boil again, pour in tangerine juice, simmer for 15 minutes.
quit citric acid, spread the jam from the tangerine peels into sterile jars, cork.

Cooking jam from whole tangerines is troublesome and not fast, but the result will exceed all expectations. Due to the short cooking of whole fruits, the peel will not be bitter, on the contrary, it will come out tasty, soft. Additives are chosen at their own discretion, cloves, star anise and cinnamon are well combined with citruses.

Ingredients:

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

Cooking

Put the syrup of water and sugar to boil.
Remove part of the peel from tangerines, pierce with a toothpick in several places.
Pour boiling water, boil for 3-5 minutes, drain the water.
Immerse the tangerines in boiling syrup, wait until it boils, cook for 5 minutes, cool.
Repeat the boiling and cooling process a total of 5 times. The syrup will decrease by 1/3.
You can try after cooling.

Delicious and beautiful tangerine-orange jam can be prepared according to a simple recipe without subjecting to long and tedious cooking. An important condition to create a delicacy is to blanch the fruit for 5 minutes, this is done in order to rid the citrus fruits of bitterness. The taste of the jam will turn out bright and rich, so it is not recommended to add spices.

Ingredients:

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

Cooking

Pour boiling water over tangerines and oranges, boil for 5-7 minutes.
Make syrup from water and sugar.
Blanched and chilled fruits cut into thin circles, removing the seeds.
Place the mugs in the syrup, boil for 15 minutes, refrigerate for 2 hours.
Repeat boiling and cooling 2 more times.
Pour the juice of one lemon, then simmer for 10 minutes, distribute in a sterile container, cork.

Jam from tangerines "Five minutes"

"Five Minute" is not called at all quick jam, this name is associated with the process of boiling for 5 minutes and cooling completely between boils. Tangerine jam, the recipe of which is described below, turns out to be very tasty, sweet and is prepared only from the pulp, if desired, transparent films can also be removed.

Ingredients:

tangerines - 1 kg;
sugar - 500 g;
water - 100 ml.

Cooking

Peel the tangerines from the peel, films and remove the seeds.
Pour water into a container with slices, cover with sugar, leave for 5 hours.
Boil tangerine jam for 5 minutes, cool completely.
Repeat the process of boiling and complete cooling 2 more times.
Pour hot jam into a sterile container, seal.

Jam from tangerines and lemons

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

Ingredients:

peeled tangerines - 500 g;
peeled lemons - 2 pcs.;
lemon peel- 4 tbsp. l.;
sugar - 500 g;
water - 50 ml.

Cooking

Mandarin and lemon slices cut into 3 parts, combine with zest, pour in water.
Put to boil, before boiling, add sugar in portions, stirring constantly.
Simmer the jam over low heat for 15 minutes.
Pour into jars, seal tightly.

Mandarin jam with ginger

Ginger-tangerine jam - the recipe is not complicated, but not fast either. In the end it comes out spicy preparation with a huge set useful substances. Such a dessert would be appropriate during the fight against a cold. When tasting, you immediately feel the bright taste of ginger, then a citrus aftertaste opens up, the feeling is unforgettable and the dessert will be adequately appreciated by all lovers of sweet preservation.

Ingredients:

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

Cooking

Boil syrup from water and sugar for 5 minutes.
Put the peeled tangerine slices into the syrup, mix.
Add peeled and sliced ginger.
Cook over low heat for 40 minutes.
Remove ginger from the jam, pierce the jam itself with a blender.
Boil for another 5 minutes, pour into a sterilized container, cork.

Mandarin jam in a bread machine

You can cook tangerine jam in a bread machine 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 all, it remains to 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.

Cooking

Place tangerines, peeled, peeled and pitted, in a bowl.
Pour in water, add sugar.
In the "Jam" mode, cook until the signal.
Pour the finished 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 boiled in the “Jam” mode, although the workpiece must be mixed periodically. If the desired mode is not available in the device, you can confidently use "Soup", "Stew", the cooking time depends on the desired thickness of the syrup from 1 hour to 2.5.

Ingredients:

tangerines - 1 kg;
sugar - 600 g;
water - 100 ml;
cinnamon - 2 sticks.

Cooking

Peel the tangerines, soak the peel for 2 hours in boiling water.
Cut the slices, put in a bowl, add sugar and water.
Squeeze out the rind, pierce the puree with a blender, shift to the base. Put cinnamon.
In the "Jam" mode, with the lid open, cook for 1.5 hours. Stir occasionally.
Remove the cinnamon, pour the jam into a sterile container, cork.

This recipe is one of the simplest, however, this does not make it less popular. Mandarin delicacy slices are not only pleasant to the taste, but also beautiful and neat in appearance. So, what products will be needed in order to cook it?

Tangerines (it is best to take small ones) - 1 kg.
Sugar sand (1 kg of sugar should be taken for 1 kg of citrus).
Citric acid (2 tablespoons).
Water (300 ml).

This delicacy is prepared for about a day. Most hours are spent steeping the slices, so be patient!

You can start cooking:

Delicious jam is obtained only from ripe fruits, so they must be selected carefully. It is best to give preference to small tangerines. All citrus must be juicy.
The first step is to peel the fruit and separate the slices. If there are bones in the tangerines, then they should be removed. This must be done very carefully, so that the juice does not flow out of the slices. You can use a toothpick for this.
Then the fruits are transferred to a container, filled with water and infused for about 12 hours.
Next, you need to cook in sugar over high heat, and after boiling water - 10 minutes over low heat. Do not drain the water in which the citruses were boiled, as it will be needed to make syrup.
In this water, you need to add a little more sugar and put tangerines in it again, which have had time to cool. In this syrup, they should be boiled for literally 5 minutes.
But that's not all. At the last stage, it is important to infuse the fruit for up to 8 hours.

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Recipe for tangerine jam (video)

How to make tangerine jam with peel

Ingredients for it:

Tangerines.
Sugar sand.
Water.

Cooking steps:

Since citruses are said to be together with the peel, they must be thoroughly washed. If there are labels or stickers on them, then they should be torn off.
So that the peel does not taste bitter in a delicacy, citruses should be soaked in water. They insist for days.
When the day has passed, the water will need to be drained and the fruit washed again. Then they are cut into slices. Preferably cut into small pieces. If there are seeds in the fruit, they must be removed.
Now citruses need to be re-filled with water and pour granulated sugar into the container with them. Let them stay for another day.
After that, the pot with fruit can be put on fire and boiled. The mixture should be boiled until the density is desired.

When the delicacy is poured into sterilized jars, they will need to be turned upside down and kept until the jam has completely cooled.

Whole tangerine jam: a step by step recipe

In this recipe, citruses will be boiled whole, so it is recommended to take small tangerines.

So, you need to prepare such products:

Tangerines.
Sugar sand (for 1 kg of whole fruit there is about 1.5 or more sugar).
Water (1 l).

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Cooking:

Selected fruits must be cleaned and washed. If the fruit is soft or rotten, then it should be excluded from the ingredients. You can remove the skin if you wish.
After that, each fruit must be pierced with a fork from several sides.
Then they need to be kept in boiling water for 15 minutes. This is done so that the jam is not bitter.
At the next stage, the fruit should be infused in water for a day.
When they are infused, they should be poured with sugar syrup prepared in advance. It is prepared simply: 2 cups of sugar are added to 1 liter of boiling water.
After that, the citruses should again be infused, only in syrup. It will be enough to leave them in it for one night.
At the last stage of preparation, the delicacy should be covered with sugar and boiled in boiling water for 15 minutes.

The mixture is rolled into a sterilized container while hot.

Mandarin jam in syrup: how to cook

Products:

Water.
Tangerines.
Granulated sugar.

Cooking plan:

Washed citrus fruits need to be peeled. You can use it in the recipe if you like, but it's not required.
Need to cook sugar syrup in which fruits will be infused. To do this, in 1 liter of boiling water you need to dissolve 500 gr. Sahara.
Citruses need to be divided into slices and transferred to a deep container. After that, they should be sugar syrup that has not yet had time to cool. Let them infuse for 12 hours.
If the decision was made to use tangerine peel, which is very good, since this will give the delicacy a touch of exoticism, then it should be grated. This is done before the fruit is infused in syrup, otherwise the peel will dry out and cannot be grated.
Next, the peel is added to the citrus. The mixture should be simmered over low heat for about 15-20 minutes.

After that, the delicacy can be rolled into jars.

Confiture from tangerines

Tangerine confiture is very fond of both adults and children. This wonderful delicacy will decorate any tea party!

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Confiture Ingredients:

Tangerines.
Lemon (small)
Water.
Sugar sand.

This delicacy is made as follows:

All citrus fruits used in the recipe should be washed and dried.
Then each fruit is cut in half. The fruits must be transferred to a separate container, into which water diluted with sugar is added. In this recipe, it is not necessary to infuse fruits in syrup, you can immediately start cooking.
The mixture should be boiled on fire for 15 minutes. During this time, the citrus will become soft. Next, the contents are removed from the fire and cooled.
When the fruit mass has cooled, it will need to squeeze the juice from it. You need to make sure that all the bones are removed. It is best to squeeze the juice with your hands.
Now the mixture must be boiled again on fire, but this time much longer, namely 1.5 hours.

You can remove the confiture from the fire when it becomes thick enough.

Since childhood, the familiar taste of tangerines has been associated with winter and the New Year. It is a pity that these citrus fruits are seasonal - they appear on sale with the onset of winter. Their benefits have been known for a long time: a large number of vitamin C has a positive effect on the body. But there is an opportunity to enjoy your favorite fruit at any time of the year - make tangerine jam, which preserves beneficial features fresh fruits.

Selection and preparation of tangerines

Before making tangerine jam, they should be pre-treated: washed with a stiff brush and poured over with boiling water. The fact is that many suppliers, in order to improve appearance cover the fruit with a thin layer of wax.

For any tangerine jam recipe, it is recommended to choose fruits that are slightly unripe, without rot and mechanical damage. The peel should not be uniform in color and darkened.

Recipe for jam with slices

This is the easiest and most common tangerine jam recipe. For 1 kg of citrus fruits, take 0.5 kg of granulated sugar and seasonings as desired. The cooking algorithm is as follows:

peel the skin and remove white films;
slices are separated and placed in a saucepan;
sprinkle with sugar and put on medium heat.

After the slices start up the juice, the fire is reduced to a small one and seasonings are added. Although tangerines themselves are fragrant, nose a small amount cinnamon, star anise or vanilla sugar their taste will be richer and richer.

To obtain a not very thick consistency, after reducing the heat, it is enough to boil for 15 minutes. Spices are also added after reducing the fire. If you want to have a thicker mass as a result, proceed as follows: let the jam cool down and bring it back to a boil, keep on low heat for 6-8 minutes and leave to cool again. After three such cycles, tangerine jam slices will have the consistency of jam. In this case, spices should be added during the last final cooking.

White fibers and films inside the fruit have a bitter taste. To eliminate it, the slices are soaked in water for 12 hours. Then pour water (about a glass of water per 1 kg of fruit) and bring to a boil. Pre-prepare the usual sugar syrup. At the final stage, the soaked slices are boiled in syrup for a quarter of an hour. After cooling, the jam is ready to eat or to long-term storage in a closed container.

From halves of citrus

The result will be beautiful dish from translucent fruits with interesting taste. Of the components you will need:

1.5 kg of tangerines;
2 kg of granulated sugar;
1 liter well or filtered water.

Whole intact fruits are selected, pricked with a toothpick and blanched in water for a quarter of an hour. Then the tangerines are placed in cold water and soak for 12 hours, changing the water after 6 hours. After that, each fruit is cut into two equal parts along the “equator” and ordinary sugar syrup is prepared. While it is hot, they are poured into halves, after cooling it is drained and brought to a boil again. The cycle of pouring tangerine halves with hot syrup is repeated three times. The result is healthy treat with a special aroma and taste of natural fruits.

Whole fruit option

Ripe tangerines of approximately the same size are selected, they are first pierced with a toothpick in several places. Then the fruits are boiled in a deep container for 10 minutes over low heat and ordinary sugar syrup is prepared. After softening the fruits, they are immersed in syrup and allowed to boil for 10 minutes.

Then the container with the future jam is removed from the heat and allowed to cool. After 1.5-2 hours, bring to a boil again and cook for 10 minutes. This procedure is repeated 2-3 times until the syrup becomes amber and the tangerines become translucent. To spice up tangerine jam, 2-3 cloves can be put into fruits before cooking during piercing. During the last cooking, it is recommended to add the juice of one lemon to the almost ready jam.

Before you cook tangerine jam according to this recipe, you need to prepare the ingredients: 1 kg of citrus fruits will require 1 kg of sugar and 2 glasses of water (cloves and lemon are added to taste).

To obtain an exquisite and peculiar taste of tangerine jam, when preparing it, you can use not only spices, but also some other fruits - bananas or apples. Proceed as follows: during cooking, sliced bananas or pre-cooked bananas are added to the tangerine slices during cooking. mashed potatoes. The recipe remains the same as when making jam from citrus slices.

Using the multicooker

Most models of multicookers have a "Jam" mode. It is enough to prepare the ingredients, place them in this "miracle machine" and start the cooking process. One kilogram of tangerines is peeled, the slices are separated and cut lengthwise into thin slices. The same procedure is performed with one medium-sized lemon.

Citrus fruits are mixed and poured with water for a day. Then they are transferred to the multicooker bowl, add 3-4 cups of sugar and pour water to the top level of the fruit. Vanilla or cinnamon is added to taste.

The lid is closed and the contents are boiled in the "Jam" mode for 20-25 minutes. It is important that after turning off the multicooker, you do not need to open the lid until the contents have completely cooled to infuse it and obtain a homogeneous consistency.

Decided to cook interesting jam- from tangerines with peel. To prepare it, I bought tangerines from two countries - Moroccan and Benin. You need to use elastic, intact fruits of a small size. I cut the tangerines for jam in half, but for the experiment I left a few tangerines whole. And what happened in the end - see below.

It turns out the original amber tangerine jam (with peel)! Be sure to make this fragrant jam during the tangerine season.

To make jam from tangerines with peel, I cook products according to the list.

I carefully wash the tangerines.

I pour tangerines with boiling water and leave for 15 minutes. This procedure is necessary in order to make the peel porous, soft and remove some of the bitter essential oils. I drain the water and pour tangerines now cold water for 10-12 hours.

I cook a few tangerines whole. I pierce these fruits with a toothpick along the slices in several places.

I cut the rest of the tangerines in half.

I'm making syrup. Pour a glass of water into the pan and add half the sugar (500 g).

I cook the syrup on the stove (until the grains of sugar disappear).

I dip the prepared tangerines into the syrup.

On the stove I bring the tangerines with syrup to a boil, reduce the heat to a minimum and cook for about 20 minutes.

I remove the pan from the stove and leave the tangerines for 4 hours.

I add 250 g of sugar to the tangerines and cook the jam again on the stove for about 20 minutes. I remove the pan from the stove and leave the tangerines for 4 hours.

I repeat the procedure again, adding the remaining sugar (250 g).

I remove the pan from the stove and leave it for 4 hours.

It turns out here is a jam with golden syrup. But the tangerine jam is not ready yet.

I take out the tangerines into a clean, dry bowl. I boil the syrup to thicker over low heat. I again spread the tangerines into the syrup and bring to a boil.

I spread the tangerines in dry sterilized half-liter jars, pour them with syrup. I got 2 half liter jars.

I roll up the jam with boiled metal lids. I wrap jars of jam until completely cool.

Mandarin jam with peel for the winter is ready!

Happy tea drinking!

And here's what they look like in ready jam whole tangerines. In this photo - Moroccan mandarin. He looked like a deflated ball.

And this is a tangerine from Benin. He kept his form.