6 best recipes for making tangerine jam

Tangerine jam has many fans; it is an amazing dessert that is loved by adults and children. The dish contains a large amount of vitamins and nutrients, strengthens the immune system. The delicacy is perfect for tea, as a pie filling or for soaking sponge cakes. When preparing winter preparations, you must follow simple rules and remember some nuances.

The nuances of making tangerine jam

Features of making jam - the right selection of products, good utensils. There are basic rules for preparing delicacies that every housewife must adhere to: maintaining proportions, controlling the flame, and proper packaging.

Specifics of product selection

When preparing citrus fruits, it is very important to choose the right tangerines.

They should be:

• beautiful;
• have no damage;
• pleasant aroma;
• delicate texture;
• preferably no seeds;

For citrus products, ripe fruits with smooth skin, without darkening or dents, are ideal.

Sweet, large and juicy varieties will fill the dish with a pleasant aroma and good consistency. It is allowed to use fruits after freezing, but they lose some of the beneficial elements.

Preparing containers

To make the dish taste good, do not forget about preparing the dishes.

The pan or basin should have a thick bottom and walls. Unsealed containers made of cast iron products are ideal. It will make the delicacy aromatic and will not burn or stick to the wall.

It is better to take glass jam jars with a volume of 0.250-0.5 liters.

How to make tangerine jam for the winter

In winter, tangerine delicacy is especially tasty. By preparing it before the cold weather arrives, you can enjoy the unforgettable taste and remember the warm days. It takes up little space in the pantry and is easy and quick to prepare. Even a novice housewife can easily prepare jam for the winter. The main thing is to be a little patient, the result will not keep you waiting long.

Simple recipe

Ingredients:

• 500 g tangerines;
• 300 g sugar;
• 1 orange
• 0.5 lemon.

Preparation:

1. Peel all citrus fruits.
2. Place in a cooking container and add sugar.
3. Place on low heat.
4. Cook for 30 minutes, stirring thoroughly.
5. Pour into jars and wait to cool.

From tangerine juice

Ingredients:

• 500 g tangerines;
• 1 lemon;
• 200 g sugar.

Preparation:

1. Peel tangerines and lemons, remove seeds.
2. Cover the citruses with sugar and wait 30-40 minutes.
3. Put the juice on the fire and cook for an hour, stirring constantly.
4. Pour the finished product into small jars, close the lid and wait until it cools completely.

Multicooker recipe

Ingredients:

• 1 kg tangerines;
• 100 ml water;
• 400 g sugar;
• aromatic seasoning.

Preparation:

1. Clean all ingredients and mix thoroughly.
2. Transfer the ingredients to the slow cooker and leave in simmer mode for 30 minutes.
3. After the beep, blend everything with a blender and add sugar.
4. Place the resulting mixture back and leave in baking mode for half an hour.
5. Check readiness and pour into jars.

In the bread machine

Ingredients:

• 1 kg of citruses;
• 300 g sugar;
• 1 lemon.

Preparation:

1. Place the cleaned ingredients into the bread machine container.
2. Cook on heating mode for 20 minutes.
3. Set the cooking mode, leave for 30 minutes, stirring constantly.
4. Check for density, you can pour into jars.

With vanilla

Ingredients:

• 500 g tangerines;
• 1 orange;
• 0.5 lemon;
• 200 g sugar;
• 50 g vanilla sugar or vanillin.

Preparation:

1. Peel all the fruits and cover with sugar.
2. Add vanillin to taste, put on fire.
3. Cook for 40 minutes, stirring constantly.
4. Pour the hot product into containers.

With cinnamon, ginger and cloves

Ingredients:

• 1 kg tangerines;
• 0.5 ml orange juice;
• 100 g sugar;
• cloves, fresh or powdered ginger, cinnamon to taste.

Preparation:

1. Peel and pit tangerines.
2. Pour in orange juice and add sugar.
3. Add spices.
4. Place on low heat and cook until completely set.
5. Pour into jars and wait to cool.

How to properly store treats

The finished dish should be stored in a dry, well-ventilated area. Sterilized jam can last up to 24 months. The product to which the acid has been added is stored for a year. To preserve jam for several months, a glass jar with a screw-on lid would be an excellent packaging option.

You need to roll up the jars immediately after adding the treat. It is recommended to use each dish for up to a year, but after this period, if stored properly and without exposure to sunlight, the dish can be used several months later.