I share another recipe for tangerine jam. If the previous jam has a very bright taste, this one is the complete opposite of it . Delicate, I would say, delicate taste. It is good in itself, it does not need to be added anywhere, it is best to eat it even without tea, just spoons))
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 1 kg Tangerine
- 250 gram Sugar
- 25 gram Pectin
- Lemon juice or citric acid, to taste
Ingredients
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Instructions
- Wash the tangerines thoroughly, then peel them ( do not throw them away !).
- Cut the flesh into halves and remove the bones.
- Cut the rind into very thin strips.
- Cover with cold water, bring to a boil, drain and rinse well with cold water. Repeat 2-3 times.
- Allow to drain well, set aside.
- Mix the pectin with the sugar.
- In the bowl of a blender or food processor, put half the tangerines, add the sugar with the pectin and beat in the puree so that the pectin is well dispersed.
- Put the tangerine puree in a saucepan, add the remaining tangerine slices.
- Put the pan on a high heat, stirring, quickly bring to a boil.
- Try on sugar, add more if necessary, then add lemon juice or citric acid. Try it - the taste should be balanced in the end.
- Put the sliced rind.
- Stir and let boil again.
- Spread the hot jam into jars, cover with lids, turn over, and let cool.
- Bon Appetit!
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