How To Make Tangerine Jam: Step By Step Recipes With Photos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Festive mood for the whole year: making tangerine jam

Many people associate the stunning aroma and taste of tangerines with the New Year, frosty evenings of winter holidays, a fairy tale and good mood. How you sometimes want to bring back these memories. What if you turned this fruit into a golden amber jam? Then the spirit of childhood and celebration will always be at your fingertips.

Content

• 1 Can tangerines be used to make jam
• 2 Selection of ingredients

• 3 Step-by-step cooking recipes

  • 3.1 Jam from tangerine slices

  • 3.2 From whole fruits

    • 3.2.1 Skinless
    • 3.2.2 Jam from whole fruits - video
  • 3.3 From tangerine peels

  • 3.4 In a multicooker

    3.4.1 How to make jam or jam in a slow cooker - video

  • 3.5 In a bread maker
  • 3.6 With the addition of oranges
  • 3.7 With apples
  • 3.8 With pumpkin, lemon zest and ginger
  • 3.9 From tangerines and persimmons

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 structure of the peel, which greatly facilitates the peeling of the fruit. In addition, weight watchers will note the low calorie content of the product.

Not only the pulp is valuable for jam: tangerines are almost always boiled with the peel. Therefore, remember to wash the fruit thoroughly before cooking.

For jam, you can use not only the pulp, but also the peel of the 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, Israel in stores.

The peculiarities of the climate and soil in each region endow tangerines with certain properties:

• Israeli and Spanish are very easy to clean;
• turkish mostly small in size, light orange, almost pitted;
• Abkhazian and Georgian ones have a light pleasant sourness and taste and aroma that are loved since childhood. In addition, a minimum of chemicals are used to process these fruits.

Selection of ingredients

First of all, these are, of course, tangerines. Responsibly approach their choice. Fruits should be even, smooth, preferably of the same size. Crumpled, rotten fruits should not be used at all.

Do not hesitate, you can make great jam from any tangerines

In addition to tangerines, you will need water and sugar - the main ingredients of any jam. 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 consistency.

Well, what about without additional ingredients? No dessert is complete without spices. You can add cinnamon, vanilla, star anise, aromatic herbs to jam, and also combine tangerines with other fruits and even vegetables, such as pumpkin. Believe me, it will turn out 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

Tangerine slices jam

You know citrus fruits are great with spices, right? We suggest that you prepare a dessert of tangerine slices by adding cinnamon, star anise, vanilla and even a little cognac to it. Sweetness, astringency and subtle aroma will fill your evening when you open a jar of such jam!

You will need:

• tangerines - 1 kg;
• sugar - 500 g;
• cinnamon - 1 stick;
• vanilla sugar - 2 tsp (or 1 vanilla stick);
• star anise - 2 stars;

• cognac - 50 ml.

  

  Cinnamon and other spices make a great addition to tangerines

1. Peel the tangerines, remove the white films, remove the seeds. Cut the slices in half.

   

   Skins and pits tangerines

2. Place the tangerine wedges in a saucepan and add sugar. Place on medium heat.

   

   Cover the wedges with sugar and put on fire

3. As soon as the tangerines start juicing, immediately pour in the cognac and season. While stirring constantly, reduce heat to low and simmer for 15 minutes.

4. Then it all depends on what kind of jam consistency 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 the tangerine wedges to the consistency you want

5. And if you like thick jam, even in something similar to jam, you have to work a little. Remove the saucepan from the stove, let it cool for 2-3 hours, then put it back on medium heat, after boiling, cook for 5-7 minutes. Repeat the procedure 3 times. A small note: in this case, it is better to add cognac and spices during the last boil.

   

   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 at hand, you will have to cut them in half across the slices. Check that each fruit is firm, without traces of spoilage and bruises on the skin.

So, you will need:

• tangerines - 1 kg;
• water - 1 glass;
• sugar - 1 kg;
• carnation buds - by the number of tangerines;
• juice of one lemon.

1. Wash the tangerines and remove the stems from them.

2. Place the fruits in a deep bowl and cover with water on top. Leave it on for a few hours, or better all night: this is necessary to remove the bitterness from the peel.

   

   Pour tangerines with water and leave overnight to remove the bitterness

3. Pierce each mandarin with a toothpick in 2-3 places. Insert a clove into one of the punctures.

   

   Pierce tangerines with a toothpick in several places

4. Transfer the tangerines to another container, pour a little water, boil for 5 minutes after boiling. When the fruits become soft, remove them from the water, cool.

5. Now move on to the syrup. Combine water and sugar in a bowl, mix well.

   

   Make a syrup by combining and mixing sugar and water

6. Place on the stove with a small fire. Stirring continuously, bring to a boil and simmer for 2 minutes.

   

   Boil the syrup and boil for 2 minutes

7. While the syrup is hot, add the fruit to it. Leave it on for a few hours. During this time, stir the tangerines 3 times.

   

   The tangerines need to be soaked in the syrup so that the skin becomes soft and translucent.

8. You need to cook tangerine jam in 5 passes, each time bringing to a boil and completely cooling. Add lemon juice in the last step.

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 over. The rest of the dessert products are in the same quantity.

1. Peel the tangerines.
2. Make a syrup, put tangerines in it, leave for a few hours.
3. Then put on low heat.
4. Bring to a boil twice, boiling for 5 minutes each time.
5. Add lemon juice a second time.

Whole, peeled tangerines are great for jam too

And you don't need to throw away the tangerine peel, it will come in handy for the next recipe.

Whole fruit jam - video

From tangerine peels

If all the tangerines have been safely eaten by family and guests and you haven't hidden a few pieces for jam, don't be discouraged. Surely the peel has not yet been thrown away. The crusts are great for making jam.

Don't throw away the tangerine peels - they will make a 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 must be soaked in cold water. This will take at least 10 hours. In this case, it is necessary to change the water three times.

Tangerine peels must be soaked in water to remove the bitterness

Now you can proceed directly to the preparation of the jam. You will need:

• tangerine peels - 350 g;
• sugar - 450 g;
• water - 1 l;
• citric acid - 0.5 tsp;
• tangerine juice - 50 g.

1. Cut the crusts into small pieces.

   

   Cut the crusts into small pieces so they boil better in the syrup

2. Boil 1 liter of water, add sugar and let it melt completely, stirring constantly. When the syrup boils, add the crusts.

   

   Make a syrup with water and sugar

3. When the crusty syrup starts to boil again, reduce the heat. Cook for 2 hours, stirring constantly. The jam will gradually thicken, the skins will become transparent. Turn off the stove and let cool down.

   

   Cook the crusts in syrup over low heat for 2 hours, stirring constantly

4. After the jam is completely cool (you can leave it overnight), heat it over low heat. Add 50 g of juice by squeezing fresh tangerine, stir and simmer for 15 minutes.

5. Add citric acid, stir and simmer for another 10 minutes over low heat.

   

   Add citric acid and cook a little more, stirring constantly

6. The jam is ready! Roll it up in 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 the tangerine peels in the jam a very original curl look.

1. Cut the skins into long strips up to 1 cm wide.

   

   Roll the cut crusts into rolls and string to create curls

2. Roll each strip into a tight roll and string on a string like a bead.

3. Soak the crusts in water and then simmer in the syrup. Remove the threads when the finished jam has cooled.

   

   The curly jam is sure to please your guests

In a multicooker

Well, where can we go without our faithful assistant - a multicooker? Leave her all the trouble of making the jam.

The slow cooker will prepare tangerine jam quickly and without hassle

You will be required:

• tangerines - 1 kg;
• water - 5 glasses;
• sugar - 3.5 cups;
• lemon - 1 pc.;
• vanilla to taste.

1. Rinse the fruit in hot running water.
2. Cut tangerines and lemon into thin slices.
3. Place in a deep bowl, cover with water and leave at room temperature for a day.
4. Transfer citrus slices to a multicooker bowl, add sugar, add vanilla.
5. Refill with fresh water.
6. Close the lid and cook for 20 minutes in Jam or Stew mode.
7. Let the jam cool without opening the lid (it will infuse well and thoroughly soak in the syrup).

How to make jam or jam in a slow cooker - video

In a bread maker

Modern bread makers do not only bake bread, as the name suggests. Be sure to see if your model has a Jam or Jam mode.

In order for your bread maker to make jam for you, it must have a "Jam" or "Jam" mode

Also, you need a blender.

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. You don't need water in this recipe: tangerines have enough of their own juice for such a jam.

1. Go through the fruits, peel them and remove the seeds. Cut off too damaged areas.

2. Grind the tangerines with a blender into a paste that looks like a thick juice with pulp.

   

   Thoroughly peel tangerines and remove white fibers

3. Pour the mass into a bucket of a bread machine, add sugar there and mix. Add citric acid and, if desired, cognac and spices.

   

   Puree the tangerines, pour into the bucket of a bread machine and add additional ingredients.

4. 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 maker will deal with the preparation of the jam: it will stir the mass itself so that it does not burn, and will notify you with a signal that the process is over.

5. When the signal sounds, wait another 10 minutes for the lid of the bread maker and the bucket to cool slightly. Transfer the tangerine jam to another bowl and roll up for the winter or serve.

   

   The bread maker will do a great job of making fragrant amber tangerine jam

With the addition of oranges

Tangerines can be paired with other citrus fruits like 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.

1. Remove the zest from the oranges with a small grater. After that, peel all fruits from the peel, films and seeds, dividing the fruits into slices and pieces. At the same time, try to collect all the juice flowing out when peeling oranges and tangerines in a separate glass.
2. Pour juice, water, sugar into a deep bowl. Put on low heat and cook, stirring, until the latter is completely dissolved. Then add the tangerines and oranges, simmer on the stove for an hour.
3. Add orange zest and cook for another 10 minutes.
4. Let the jam cool and place in jars.

With apples

Ingredients:

• apples - 1 kg;
• tangerines - 1 kg;
• sugar - 1 kg;

• water - 2 glasses.

  

  Prepare tangerines, apples, water and sugar for jam

1. Wash tangerines, peel, film, divide into wedges and remove seeds.

   

   Peel the tangerines and cut them into wedges

2. Grate the peel of the tangerines.

3. Wash the apples, remove the peel and core, and also grate.

   

   Peel and grate the apples

4. Pour the grated apples into a saucepan, pour in water. Put on low heat and simmer until they are soft enough to be mashed easily.

   

   Cook the apples until very soft.

5. Grind them with a blender or rub through a sieve.

   

   Grind apples with a blender or through a sieve

6. While the puree is hot, add the tangerine pulp, grated citrus peel and sugar in it. Mix thoroughly.

   

   Add the rest of the ingredients to the applesauce

7. Put the saucepan over low heat, cook for 20 minutes, stirring constantly to avoid burning. When the jam is ready, place it in sterilized dry jars and roll up the lids.

   

   Roll up the finished jam in jars or serve

With pumpkin, lemon zest and ginger

This jam has an exclusively lemon-tangerine flavor. The pumpkin here is a useful snag, so to speak, for quantity.

Add lemon and spices to tangerine pumpkin jam for a delicious taste and aroma

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 to be too sour. If you only have thin-skinned fruits on hand, reduce the amount to 2.

1. Cut the pumpkin pulp into small cubes.

   

   Finely chop the melon pulp

2. Remove the zest from one lemon with a small grater. Chop the ginger.

   

   Chop the ginger, grate the zest

3. Combine the zest, pumpkin and ginger in a deep bowl, add sugar, stir. Cover and leave to infuse for 12 hours.

   

   Mix pumpkin, zest, ginger and sugar

4. In the meantime, tackle tangerines. Place them in a saucepan, cover with water and cook for an hour. After that, take out the fruits and let them cool. You do not need to pour out the liquid, it will still come in handy.

   

   Boil tangerines

5. Squeeze the lemon juice into a separate bowl.

   

   Squeeze lemon juice

6. Cut the squeezed lemons as small as possible.

   

   Chop lemons finely

7. Put the sliced lemons in the water left over from cooking the tangerines. Put on fire, bring to a boil, cover and cook for half an hour. Then remove the lid and simmer for another 15 minutes.

   

   Boil sliced lemons in water that tangerines were boiled in

8. Strain the liquid so that there are no lemon pieces left in it.

   

   Strain the boiled lemons

9. Meanwhile, the tangerines will cool down. Cut them into small pieces.

   

   Cut the boiled tangerines into small pieces

10. Pour the water in which the lemons and tangerines were cooked into a deep saucepan, put the pieces of tangerines and pumpkin. Put on fire and bring to a boil. Add cardamom, simmer for half an hour over low heat, then add 750 g of sugar.
11. Cook until tender.

From tangerines and persimmons

Persimmon will give the tangerine jam the taste of honey

You will need the following products:

• tangerines - 1 kg;
• persimmon - 1 kg;
• sugar - 1 kg.

1. Wash the tangerines and pour boiling water over them (without peeling).

2. Cover with cold water and leave overnight to dissipate the bitterness. In the morning, put the fruit in a blender and chop it.

   

   Grind tangerines in a blender

3. Wash the persimmon, cut lengthwise. Remove the bone, remove the pulp with a spoon.

   

   Peel the persimmon and remove the pulp

4. Mix persimmon pulp and chopped tangerines, add sugar. Put on low heat and simmer after boiling for 30 minutes.

5. Let cool and then cook again for half an hour.

   

   Mix the pulp of the persimmons and tangerines, cook until tender

6. Arrange the finished jam in sterilized, well-dried jars.

You can always “preserve” the festive mood in the form of fragrant tangerine jam in order to open the jar at any time and plunge back into the atmosphere of the New Year. Among the recipes presented by us, you will surely find one that you especially like. Please share with us in the comments your methods of making tangerine jam. Bon Appetit!