How to make aromatic tangerine jam: 20 step-by-step recipes

Features of making tangerine jam

"New Year's" jam is made from the pulp or the whole fruit. Unlike other citrus fruits, tangerines are sweeter, tender, easy to peel, and also low in calories.

The sweetness and thickness can be adjusted during the cooking process. In order to achieve a slight sourness, only 300-350 g of sugar are taken for 1 kg of fruit. In turn, the classic recipe assumes a standard ratio of 1: 1.

Typically, the workpiece is brought to a boil twice. However, if you need to cook thick jam, then the procedure is repeated until the required consistency is obtained.

Selection and preparation of the main ingredient

For cooking with slices or whole fruits, housewives recommend taking not very large, slightly unripe fruits with elastic pulp. This way they will keep their shape and not boil over. Overripe citrus fruits are best used for jam, where they are processed into a homogeneous mass.

The place of growth has a great influence on the taste. Fruits from Spain or Israel are sweet, almost without acidity, with an easily peeled skin. The small, pitted yellow-orange fruits are Turkish mandarins. Abkhazia and Georgia are famous for their sweet and sour varieties with a pronounced aroma.

The fruit for the jam should be fresh, of the same size, with a smooth skin and no signs of spoilage. Before cooking, they are thoroughly washed with a brush to remove the wax layer, and then doused with boiling water. If the jam is boiled from whole slices, then the streaks are removed from them, and the film is removed if desired.

Video "Tangerine jam with lemon at home"

This video presents a master class for making a delicious and healthy dessert.

Mandarin Jam Recipes

Tangerine jam can be made in a variety of ways. Most often they are cooked according to traditional recipes, but some housewives prefer to use a slow cooker or a bread machine.

Classic recipe

1. 1 kg of citrus slices are covered with 1 kg of granulated sugar.
2. Withstand 12 hours.
3. Mix gently and bring to a boil.
4. Cook for 20 minutes on low heat.
5. After removing from the stove, they insist for 1 hour.

If foam forms on the surface during cooking, it must be removed regularly.

"Five minutes"

1. 1 kg of slices is poured with 100 ml of purified water, 0.5 kg of granulated sugar is poured and kept for 5 hours.
2. Bring to a boil, let it boil for 5 minutes.
3. Cool completely.
4. Repeat the last two steps twice.

Tangerine with peel

1. 1 kg of fruit is poured with boiling water.
2. After 15 minutes, citrus fruits are soaked in cold water for 24 hours.
3. Boil the syrup (0.5 kg of granulated sugar / glass of water).
4. Pour the fruits cut in half with it.
5. Withstand 8 hours under load at a temperature of + 3 ... + 6 ° C.
6. Bringing to a boil, leave to simmer quietly for another 5 minutes.
7. Put in the refrigerator for 12 hours.
8. The last two steps are repeated three times, each time introducing 250 g of sugar.

From tangerine slices

1. 1 kg of citrus slices are placed on the stove, having previously covered 500 g of granulated sugar on top.
2. When the fruit is juiced, make less fire, and add cinnamon, vanilla or star anise to the pan to taste.
3. After boiling, reduce the power and boil for another 20 minutes.

From tangerine peels

1. 350 g of finely chopped peel is soaked for 10 minutes.
2. Changing the water, add 1.5 tsp. salt.
3. Simmer slowly for 1 hour.
4. Rinse the zest well.
5. Syrup is prepared at the rate of 0.5 kg of granulated sugar per 1 liter of water.
6. The crusts are poured into it and boiled for 2 hours.
7. 50 ml of tangerine juice is added to the cooled jam.
8. Boil for 15 minutes.
9. Add ½ tsp. citric acid.
10. Cook for another 10 minutes.

With vanilla

1. 1 kg of tangerine slices is cut into halves.
2. Pour 0.5 kg of granulated sugar.
3. They quietly languish until the juice appears.
4. Add 2 tsp. vanilla sugar.
5. Simmer at minimum power for a quarter of an hour, stirring occasionally.

With lemon

1. Add a lemon crushed with a blender to 300 g of tangerine slices.
2. Stand for 1 hour until the juice appears.
3. Bringing to a boil, simmer for 20 minutes.
4. Diluted gelatin (5 g / 2 tbsp. L. Water) is introduced.
5. Boil for another 30 seconds.

With apples

1. 1 kg of citrus is disassembled into wedges.
2. Rub the zest finely.
3. 1 kg of chopped peeled apples are boiled until puree.
4. The cold mass is thoroughly ground through a sieve.
5. Add tangerine slices, zest, 1 kg of granulated sugar.
6. Pour 400 ml of purified water and cook for 20 minutes, stirring constantly.

With pumpkin

1. Interrupt 0.5 kg of peeled tangerines with a blender.
2. Mashed potatoes are made from 1 kg of boiled pumpkin.
3. Combine the ingredients and bring to a boil.
4. Add 500 g of granulated sugar.
5. They languish for another 20 minutes.

With banana

1. Peel 1 kg of citrus fruits and cut into small cubes.
2. Pour 1 kg of granulated sugar.
3. When the fruit is juiced, they are poured over with a glass of water.
4. Bringing to a boil, they languish for another quarter of an hour.
5. The workpiece is cooled, and after 3 hours it is boiled again.
6. Cut 2 bananas into slices, squeeze the juice from 1 lemon.
7. Combine with tangerine mass.
8. Cook for a quarter of an hour, stirring constantly.
9. Allow the jam to cool, then repeat the previous step again.
10. Already frozen, thickened jam is laid out on the banks.

With ginger

1. 1 kg mandarin and 1 orange peeled.
2. Pour 0.5 kg of granulated sugar.
3. Withstand 8 hours.
4. Enter 2 tsp. ground ginger.
5. Bringing to a boil, simmer for 60 minutes.
6. Allow the workpiece to cool completely.
7. Add 0.5 kg of sugar mixed with a bag of vanillin.
8. Before spreading the jam in the jars, boil it again for 1 hour.

With kiwi

1. Take 1 kg of fruit.
2. One half is cut into slices, the other is cut into pieces along with the peel.
3. Cut lemon zest into thin strips.
4. Brew syrup (1 kg of granulated sugar / 300 ml of water).
5. After boiling, throw in a lemon peel.
6. After 2 minutes, add citruses, letting them boil for no more than 60 seconds.
7. Cool the workpiece and repeat the procedure again.
8. Cut 200 g kiwi into slices.
9. Squeeze juice from 1 lemon.
10. Fruits are added to the boiled tangerine mass.
11. Remove from the stove after 3 minutes.

With persimmon

1. 1 kg of citrus fruits are poured over with boiling water.
2. Pour in cold water and leave overnight.
3. Interrupt with a blender along with the zest.
4. Remove the peel from the persimmon, remove the bones.
5. Add to citrus fruits.
6. 1 kg of sugar is introduced.
7. Bringing to a boil, simmer at low power for half an hour.
8. Cool and boil again for 30 minutes.

With oranges

1. 1 kg orange, 0.5 kg tangerine are divided into slices.
2. Brew syrup (1.5 kg of granulated sugar / half a glass of water).
3. Pouring fruit, bring the preparation to a boil.
4. They languish quietly for an hour.
5. Finely grated orange zest is added.
6. Cook for another 10 minutes.

With cognac

1. 0.5 kg of slices are poured with 500 g of granulated sugar.
2. Add 50 ml of brandy and incubate for 8 hours.
3. Bring to a boil.
4. Let it simmer for 40 minutes, stirring occasionally.

With cardamom and pine nuts

1. 1 kg of peeled citrus fruits are cut into small cubes.
2. Pour the fruit into a saucepan, filling it with the rest of the tangerine juice.
3. Allow the workpiece to boil.
4. Add 1 grain of cardamom, 10 g of cinnamon powder, a bag of vanillin, 160 g of granulated sugar.
5. Cook for 30 minutes over low heat.
6. Before removing the jam from the stove, add 50 g of pine nuts.

In a multicooker

1. Cut into small pieces 1 kg of tangerine and 1 lemon.
2. Soak for 24 hours.
3. Put in a slow cooker, add 3.5 cups of granulated sugar, 1 bag of vanillin, 1 liter of water.
4. Set the "Extinguishing" mode for 20 minutes.

In a bread maker

1. 0.5 kg of tangerine slices are interrupted with a blender until smooth.
2. Load into a bread maker, add 120 g of granulated sugar, a pinch of citric acid, spices or brandy to taste.
3. Set the "Jam" or "Jam" mode.
4. At the end of the time, let the workpiece brew for another 10 minutes.

Abkhazian

1. Pierce 1 kg of citrus slices with a toothpick.
2. It is dipped in boiling water and boiled for 20 minutes.
3. Add 0.5 kg of granulated sugar.
4. They languish for half an hour at low power.
5. Before removing the workpiece from the stove, add lemon juice to taste.

To give the jam original notes and a beautiful ruby ​​hue, you can add a little blackberry to it.

Recipe from Julia Vysotskaya

1. 1 kg of citrus fruits are pricked with a toothpick.
2. Boil for 10 minutes over low heat.
3. 1 kg of granulated sugar is poured into purified water and a thick syrup is made.
4. Tangerines are poured over it.
5. Allow to boil for another 10 minutes.
6. Turn off the stove, insist the workpiece for 2 hours.
7. Repeat the last two steps several times until the jam has the desired consistency and a clear orange color.

Storage and serving rules

Mandarin jam can be stored for 2 years without losing its beneficial properties. The best place to preserve for the winter is a cellar, basement or balcony. An open jar is best kept in the refrigerator.

"New Year's" sweetness, as a rule, is served for dessert, tea or coffee. Before serving, the jam can be put into a beautiful outlet, and decorated with nuts or spices on top.

Tangerine jam is not only a festive mood. Due to the high content of vitamin C, essential oils and microelements, it can strengthen the immune system, as well as fill the lack of nutrients in the body.