Quick Tangerine Jam Recipe
I’m sharing another recipe for making tangerine jam. If the previous jam had a very bright taste, then this is its complete opposite. Delicate, I would say, refined taste. It’s good by itself, you don’t need to add it anywhere, it’s best to eat it even without tea, just with spoons))
Servings
12
Cook Time
90minutes
Servings
12
Cook Time
90minutes
Ingredients
Instructions
  1. Wash the tangerines thoroughly, then peel them (do not throw them away!).
  2. Cut the pulp into halves and remove the bones.
  3. Cut the peel into very thin strips.
  4. Fill with cold water, bring to a boil, drain and rinse well with cold water. Repeat 2-3 times.
  5. Let the water drain well, set aside.
  6. Mix the pectin with sugar.
  7. Put half of the tangerines in the bowl of a blender or food processor, add sugar with pectin and whisk in the puree so that the pectin is well dispersed.
  8. Put the tangerine puree in a saucepan, add the remaining tangerine slices.
  9. Put the pan on high heat, stirring, quickly bring to a boil.
  10. Try adding sugar, add more if necessary, then add lemon juice or citric acid. Try it – as a result, the taste should be balanced.
  11. Lay out the sliced zest.
  12. Stir and let it boil again.
  13. Place the hot jam in jars, cover with lids, turn over and let cool.
  14. Bon Appetit!
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