Tangerine jam, the recipe

Fruit finds different uses in the kitchen, here is a recipe that will enhance the flavor of a winter fruit, thus allowing us to be able to taste it in every season, Mandarine marmalade. Your garden abounds with tangerines? Here is the solution to enjoy them for breakfast on rusks or to fill cakes and pies. Of course, not everyone is lucky enough to have a vegetable garden, but if you still want to prepare a delicious one Mandarine marmalade you will have to be careful to buy tangerines not treated. In short, vegetable garden or not, take advantage of it and make good stocks of Mandarine marmalade because it is really good!

Mandarine marmalade, the ingredients

  • 1 kilo of untreated mandarins
  • 350 grams of brown sugar
  • Water q.s.
  • Sterilized jars with lids

Mandarine marmalade, the preparation

  1. Wash the tangerines under running water then put them in a steel pot with water to cover them
  2. Cook for about 30 minutes over very low heat from when the water begins to boil
  3. After the cooking time has elapsed, drain the mandarins, place them on a towel and let them rest at room temperature for at least a couple of hours
  4. Cut the tangerines into four parts, taking care to eliminate the internal seeds: if they are organic tangerines, you do not need to peel them otherwise you
  5. Pour the pieces of tangerines into a mix and blend until you get a homogeneous pulp
  6. Pour the tangerine pulp into a saucepan, add a cup of water, sugar and cook the tangerine jam for about 50 minutes over low heat.
  7. As soon as you notice that it has thickened, transfer the jam into glass jars and close them with the appropriate lids.
  8. Put the jars upside down for 15 minutes to create the vacuum effect

Mandarine marmalade, useful information

  • If the tangerines tend to dry out excessively, add a glass of water to the pot.
  • To check that the jam is ready, just pour a few drops on a coffee saucer and tilt it: if the jam sticks to the saucer without slipping off quickly, it is ready to be transferred into the jars.
  • If properly kept in a place sheltered from heat and humidity, the mandarin marmalade can be stored for up to 12 months.
  • Having to sterilize glass jars, it will be sufficient to place them in the oven for 30 minutes at a low temperature or boil them in a pot for at least 20 minutes.
  • Make sure the jars are perfectly dry when pouring the jam

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