Simple recipes for making tangerine jam for the winter

Tangerine jam with the addition of various ingredients will be not too sweet and a pleasant find for the dinner table.

Features of making tangerine jam

Tangerine jam is best made from small and firm fruits. They will cook best and give more flavor.It is not necessary to remove the skin.

If you need to achieve a viscous consistency, then you need to boil and cool alternately until the desired result is achieved. For jam of normal thickness, it is enough to bring it to a boil 2 times.

Preparation of the main ingredient

Since the fruits cannot be peeled off, the fruits must be washed very carefully. It is recommended to use a hard sponge or a brush that is not too hard.

Citrus peels contain a lot of vitamins, microelements and essential oils, so you can safely use them in jam. However, first you need to take good care of the purity of the fruit.

Jam recipes

Classic recipe for tangerine jam:

1. Cut tangerines into two halves and pour boiling water into containers.
2. Leave for 20 minutes. This procedure removes bitterness and softens the peel.
3. Remove from the water into a separate container and leave for at least 6 hours.
4. Prepare sugar syrup. Boil a glass of water and 500 g of granulated sugar, add another 500 g of sugar and heat for 8 minutes.
5. Immerse tangerines in syrup. Leave for 3 hours.
6. Dissolve another 500 g of sugar in a cup and add to the mixture.
7. Stir and cook until boiling again.
8. After boiling, heat the mixture for another 25 minutes.
9. Leave the jam to cool for 3 hours. Then the final cooking is about 30 minutes.

Tangerine jam slices with cognac

If you want to dilute the standard taste with unusual ingredients, you can prepare this option:

1. Peel the tangerines and separate them into slices.
2. Add 500 g of sugar, stir and cook for 15 minutes.
3. When the juice appears, pour in 50 ml of cognac and heat the mixture over low heat for 30 minutes.

Tangerine jam with orange and ginger

Ingredients:

• Tangerines - 500 g.
• Big orange.
• 2 teaspoons ground ginger.
• Sugar - 250 g.

Preparation procedure:

1. Wash the fruit and remove a little zest, which then needs to be soaked in boiling water. It will add a pleasant bitterness to the jam.
2. Peel the citrus fruits and cut them into small cubes and leave them on a saucer.
3. Add some lemon peel and granulated sugar to the same container. Leave for half an hour.
4. Place the jam on the stove and wait for it to boil.
5. Add ginger and stir. Cook for 50 minutes until the jam thickens.
6. Turn off the stove and let the mixture cool.
7. Boil the jam again and distribute it into glass containers. Place them with the lid down on a hard surface and then put them away for storage.

Tangerine jam in a slow cooker step by step

You will need:

• Tangerines - 1 kg.
• Lemons - 1 pc.
• Vanilla - 1 tsp.
• Sugar - 3.5 cups.
• Water - 1 liter.

How to cook:

1. Cut washed lemons and tangerines into slices.
2. Place in a bowl and add water. Let it brew for 1 day at room temperature.
3. Then transfer to the multicooker bowl and set the “Soup” or “Stew” mode for 20 minutes.
4. Pour the contents into a sterile jar.

Tangerine jam with kiwi and lemon

The taste of kiwi will give the delicacy a refreshing note.

• Lemon - 1 pc.
• Kiwi - 5 pcs.
• Tangerines - 500 g.
• Sugar - 800 g.
• Water - 2 glasses.

Step by step recipe:

1. Peel citrus fruits and separate into slices.
2. Prepare the syrup by boiling the required amount of water and sugar.
3. Place the citrus peels into the syrup when it begins to simmer for 2 minutes.
4. Cook tangerines after boiling for another 2 minutes.
5. Cool overnight at room temperature.
6. Repeat the boiling and cooling procedure again.
7. Peel the kiwi and cut into slices. Squeeze juice from lemon.
8. Boil the jam again, add kiwi and lemon juice and wait until it boils again.
9. Heat for 3 minutes, stirring if necessary.
10. Transfer the hot treat to glass containers and cool under a warm blanket.

Recipe for jam from apples and tangerines in slices

Unripe and firm apples are suitable for this recipe:

• Apples - 1 kg.
• Tangerines - 500 g.
• Sugar - 1 kg.
• Cinnamon - 1 tsp.
• Water - 5 glasses.

Procedure:

1. Remove skins and seeds from tangerines. Disassemble into slices.
2. Prepare sugar syrup.
3. Place tangerine slices in it and heat for 15 minutes.
4. Leave for an hour.
5. Now you need to prepare the apples. Peel them from the skin, seeds and core. Then cut the fruit into thin small slices.
6. Pour 2 cups of water into another pan, put apples there and cook at 1/3 heat from the stove for 5 minutes.
7. Remove the fruit and keep in cold water for about 10 minutes. The water from the previous cooking will be useful in preparing the syrup.
8. Pour the sugar into the “apple” pan and cook until completely dissolved.
9. Add apple slices and bring to a boil. Then heat for another 10 minutes.
10. Also cook tangerines over medium heat. Then leave for an hour.
11. Let the apples cool for about an hour as well.
12. The last time you need to simmer the tangerines over low heat for 15 minutes, add the apples and heat for another half hour.
13. The final ingredient is cinnamon. Add it and cook for 5 minutes.
14. Distribute into jars and close them with a special machine.

Tangerine jam from Yulia Vysotskaya

The set and quantity of ingredients are the same as in the classic recipe:

1. Collect the ripest tangerines without damage, wash and wipe dry. Each fruit needs to be pierced in different places. Use either a toothpick or a fork.
2. Place the fruit in water and cook for 10 minutes.over low heat.
3. In another saucepan, make syrup from sugar. When it becomes noticeable that it has become thick, pour in the fruit and heat for 10 minutes.
4. Remove from heat and leave for 2 hours.
5. Repeat steps 3-4 as many times until you get the desired consistency and color of amber.

Storage Features

It is recommended to store jam in a dark, dry place. Opened jars should be placed in the refrigerator immediately. In general, tangerine jam will retain all its nutritional and beneficial properties for two years.