Tangerine jam is an anti-stress delicacy. Bright, aromatic, with a pronounced citrus taste, it will lift your spirits at any time of the year. You can make this jam with or without peel, with the addition of other fruits or solo - see our recipes and choose your own method to taste.
Delicious tangerine jam with peel
We cook this jam with the peel. To minimize the risk of specific bitterness, cut off the white layer from the peels and soak the zest in boiling water. Also, don’t forget to remove all the seeds. We will cook the mixture in several batches – the resulting jam will be transparent and bright.
- Mandarin 1 (kilograms)
- Granulated sugar ⅔ (kilograms)
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How to make tangerine jam for the winter? Measure out the required amount of granulated sugar. Wash tangerines thoroughly with hot water. Ideally, these will be fruits with a thin skin and a minimum number of seeds - the jam will taste better and the preparation of raw materials will be easier. -
Peel the tangerines. Cut the peeled slices into pieces and remove all the seeds. We save the peel. -
Place the processed slices in a saucepan, add sugar and stir. Leave for a while - the tangerines should release more juice. -
Prepare the crusts: cut off the white layer from the inside of each piece of crust. Cut the remaining zest into thin pieces and place them in a bowl. Pour boiling water over and leave for ten to fifteen minutes. After this, drain the water. -
Place the soaked crusts in a saucepan with slices and sugar, stir and place on the stove. Bring to a boil, remembering to stir, cook for five minutes and remove from the stove. Let it cool. We repeat the procedure two more times. -
After the jam has boiled for the third time, remove it from the stove and place it in dry, pre-sterilized jars. Cover with dry, sterile lids and let cool completely. Store in a dark, dry place.
Bon appetit!
How to make tangerine jam without peel?
We do not use peels in this recipe. We cook only the pulp with sugar. If you prefer light, liquid jam, then you don’t need to cook it for a long time. And if you want to achieve a thicker and denser consistency, then increase the cooking time and further boil the tangerine mass.
Cooking time: 45 min. excluding infusion time
Cooking time: 35 min.
Servings – 1 liter of prepared jam approximately
Ingredients:
- Peeled tangerines – 1 kg.
- Granulated sugar – 800 gr.
- Lemon – 1/2 pcs.
Cooking process:
1. Peel the tangerines and cut them into slices.
2. Remove the white veins, remove all the seeds from the slices, cut the slices in half and put them in a cooking container.
3. Cover the processed slices with granulated sugar. Add juice squeezed from half a lemon.Stir and leave for one hour to release the juice.
4. After the specified time has passed, place the container with jam on the stove, bring the mixture to a boil, remembering to stir, and cook for twenty minutes. Remove the foam from the surface.
5. If you want to get light liquid jam, then you can finish cooking here. The consistency of the workpiece will be the same as in the photo.
6. If you want to achieve thickness, then remove the container from the stove and let the jam cool, then grind it with an immersion blender. Next, you need to bring the mixture to a boil and simmer for thirty to forty minutes until thickened. Be sure to stir during the cooking process, as the mixture may burn. Place the finished jam into dry, sterilized jars. Screw on dry sterile lids and let the workpiece cool completely. 11. Store in a dark, dry place.
Bon appetit!
Delicious tangerine jam in slices
This jam has a very attractive appearance due to whole, not boiled slices. For this preparation, we recommend choosing Moroccan tangerines - they do not contain seeds, so you do not have to cut the slices and remove them, disturbing the future appearance of the jam. For flavoring, add cinnamon - its aroma goes perfectly with citruses. We cook the workpiece in three stages - thanks to this, the slices remain intact and neat.
Cooking time: 50 min. excluding cooling time
Cooking time: 35 min.
Servings – 6
Ingredients:
- Tangerines – 300 gr.
- Granulated sugar – 150 gr.
- Water – 2 tbsp.
- Cinnamon – 1 tsp.
Cooking process:
1. Pour sugar into a container for making jam and add water. Mix and put on the stove. Heat the syrup and ensure that the granulated sugar is completely dissolved.
2.We peel the tangerines, cut them into slices, and remove the white films.
3. When the syrup boils on the stove, add the prepared tangerine slices, stir, bring to a boil and cook for fifteen to twenty minutes. Then remove from the stove and let the jam cool slightly for fifteen to twenty minutes.
4. Repeat the procedure again. Bring the jam to a boil. Cook for three to four minutes, turn off. Leave it alone for twenty to thirty minutes.
5. Add cinnamon to the jam. Mix.
6. Put the jam on the stove again and bring to a boil. Cook for a couple of minutes and the delicacy is ready.
7. Place the finished jam into slices and place in dry, sterile jars.
8. Screw on dry, sterilized lids. Store in a cool, dark place.
Bon appetit!
How to make tangerine jam in a slow cooker?
We cook this jam in a slow cooker. Grind the tangerines with the addition of lemon through a meat grinder and boil the resulting mass. This confiture turns out to be quite thick and is convenient to spread on toast. Perfect for morning coffee.
Cooking time: 2 hours.
Cooking time: 35 min.
Servings – 1 liter of prepared jam approximately
Ingredients:
- Tangerines – 900 gr.
- Granulated sugar – 400 gr.
- Water – 150 ml.
- Lemon – 1 pc.
Cooking process:
1. Wash the tangerines and lemon well, peel the tangerines. If tangerines contain a lot of seeds, it is better to remove them. If there are few seeds, leave them.
2. Whole peeled tangerines and lemon are passed through a meat grinder. Alternatively, you can grind citrus fruits in a blender.
3. Pour granulated sugar into the resulting citrus mass.
4. Mix well.
5.Pour the citrus-sugar mixture into the multicooker bowl, set the “Baking” mode and cook the jam for ninety minutes with the lid closed. Then open the multicooker lid and cook for another thirty minutes. Be sure to stir the jam while cooking so it doesn’t burn.
6. Pour the finished hot jam into dry, sterile jars and screw on dry, sterilized lids. Store in a cool, dark place.
Bon appetit!
A simple and delicious recipe for tangerine and orange jam
Let's combine tangerines with oranges - this combination is logical and understandable, these citrus fruits are excellent friends with each other. We also suggest using clementines for jam – the delicacy will turn out very beautiful and festive in appearance.
Cooking time: 60 min. excluding cooling time
Cooking time: 35 min.
Servings – 1.5 liters of prepared jam approximately
Ingredients:
- Tangerines – 700 gr.
- Oranges – 1 pc. large size.
- Granulated sugar – 750-800 gr.
- Clementines – 300 gr.
Cooking process:
1. Wash tangerines, oranges and clementines thoroughly and fill with warm water for fifteen minutes. After soaking, rinse the citrus fruits again.
2. Cut the orange in half. Squeeze the juice from one half.
3. Pour the juice into the pan. If the juice is less than 100 ml, add water.
4. Add sugar to the juice.
5. Bring the juice and sugar to a boil on the stove - we get syrup.
6. Peel and remove tangerines and divide them into slices. Cut the other half of the orange into slices.
7. Dip the slices and orange into the syrup, stir, bring to a boil and cook for fifteen minutes at a low simmer.
8. Prick the entire clementines with a toothpick in several places. We put them in jam.
9.Bring the jam to a boil and cook for thirty minutes. After cooking, remove the jam from the stove and cool. Then bring to a boil again and cook for another thirty minutes.
10. The jam is ready. Place it in dry, sterile jars and screw on dry, sterilized lids.
11. Store in a dark, dry place.
Bon appetit!
Simple and delicious tangerine peel jam
Tangerine peels are an excellent raw material for jam. The recipe will be especially relevant during the New Year period, when there are a large number of tangerine peels left. Try making this unusual jam from them.
Cooking time: 2 hours excluding soaking time
Cooking time: 35 min.
Servings – 350 ml. approximately finished jam
Ingredients:
- Tangerine peels – 250 gr.
- Granulated sugar – 350 gr.
Cooking process:
1. Collect tangerine peels in the required quantity. They must be clean.
2. Cut the crusts into small pieces and place in a deep container. Fill with cold water and leave for ten hours. During the soaking time, the water must be changed to fresh water two or three times to remove the bitterness.
3. After soaking, drain the water. Place the crusts in a cooking container. Pour in fresh cold water in such an amount that it barely covers the crusts, and place on the stove. Bring to a boil. Add sugar, stir, and bring to a boil again.
4. Cook for two hours. Remove from the stove and leave to cool overnight. After this, bring it to a boil again and cook for another half hour.
5. Place the finished jam from the crusts into dry sterile jars and screw on dry, sterilized lids. Store in a dark, dry place.
Bon appetit!
Homemade tangerine jam with ginger
Festive, “decorative” jam with a piquant taste. Great for adding to baked goods, ice cream, pancakes and pancakes. It’s worth preparing a couple of jars for the winter holidays - the family will appreciate the unusual taste and bright color.
Cooking time: 90 min.
Cooking time: 35 min.
Servings – approximately 2.5 liters of prepared jam
Ingredients:
- Tangerines – 1.5 kg.
- Ginger – 20 gr.
- Apples – 3 pcs.
- Granulated sugar – 700 gr.
- Water – 200 gr.
- Cardamom – 2-3 pcs.
Cooking process:
1. Wash the tangerines thoroughly with warm water.
2. Cut tangerines into halves. If the fruit is large, then cut it into four parts. Remove the bones as you cut.
3. Place the chopped tangerines in a deep saucepan.
4. Wash the fresh ginger root. Peel the skin and cut crosswise into thin slices.
5. Add ginger to tangerines and add granulated sugar.
6. Wash the apples, remove peels and seeds. Grind the pulp on a fine grater.
7. Add the grated apple to the pan with the rest of the ingredients. Add cardamom. Add water. Place the pan on the stove. Bring the mixture to a boil, stirring frequently. After boiling, cook over low heat for one and a half hours. We do not allow strong active boiling.
8. After an hour and a half of cooking, the finished jam looks like in the photo.
9. Place the treats in dry, sterile jars and screw on dry, sterilized lids. Store in a dark, dry place.
Bon appetit!
