Tangerine jam and tangerine jam

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The eve of the New Year holidays is marked by the appearance on the shelves of hypermarkets and grocery stores of a southern guest of unlimited quantity and cost - the mandarin. The first deliveries of this sunny fruit are distinguished by a high price, then the cost decreases and becomes fully applicable for preparing the most delicious, fragrant sweetness - jam.

Long-lasting tangerine jam with pectin

If the purchased tangerines are very sour, they can be used to make a delicious sweet addition to tea or pancakes. This dessert is especially loved by children and men, who, as is understandable, are extremely gourmet.

20 pieces of tangerines;
450 grams of sweet sand;
20 grams of pectin;
purified water at the rate of 0.5 cups for any 1.5 cups of freshly squeezed juice.

Carefully wash tangerines in warm water, because both suppliers and retail chains practice coating citrus fruits with special mixtures that protect the delicate product from spoilage.
Remove the skin, if you come across a variety in which the skin is difficult to peel, dip the fruit in boiling water for a couple of minutes and immediately into cool water - this will allow you to remove the skin without unnecessary problems.
Using an ordinary auger juicer, squeeze out the juice. This amount of citrus will yield about 650 ml, the size depends on the juiciness of the fruit and the capabilities of the device.
Dilute the extract with water, according to the amount indicated in the recipe, and put on fire. After boiling, reduce the heating intensity to a minimum and evaporate by a quarter. Dilution of the purchased semi-finished product is necessary to prevent burning during the cooking process.
Mix sugar with pectin, according to instructions, add to juice.
Keep on low heat until thickened, check readiness by dropping jam onto a saucer moistened with cool water.
Pour the delicacy into prepared jars and roll up.

The dessert is perfectly stored in a sealed form and on the refrigerator shelf.

Recipe for tangerine jam with peel

Tangerines with thin skin are perfect for this option. Small pieces of skin will give the finished delicacy more flavor and piquancy.

Required products and their proportions:

1 kilogram of tangerines;
1 kilogram of sweet sand;
0.5 lemon, medium size.

Carefully wash the tangerines in warm water.
Pour boiling water over the fruit and simmer for about 5 minutes.
Remove the tangerines from the hot water and cool naturally.
Cut any citrus in half, remove the seeds, and grind in a meat grinder or food processor.
Mix with the amount of sugar specified in the recipe, cook over low heat until desired thickness. Stir the mixture occasionally with a wooden spatula.
10 minutes before it’s ready, pour the juice of half a lemon into the jam and stir.
Pack the hot treat into prepared containers and seal tightly.

If you don’t want to roll it up, you can throw it in the refrigerator - the dessert is perfectly stored without airtight packaging.

Tip: a delicious layer for a homemade cake made from shortbread or puff pastry with chocolate glaze.

Recipe with lemon and vanilla

It is recommended to use small, sour tangerines - they are cheaper on the market, they are not pleasant to eat, but jam from such citrus fruits will become a favorite treat for children and adults.

1 kilogram of tangerines;
0.5 kilograms of lemons;
1 kilogram of sweet sand;
1 packet of vanilla.

Making a unique dessert:

Carefully wash the lemons, dry and cut into thin, translucent slices.
Pour boiling water over the tangerines, remove the skin and white veins.
Divide into slices, cut each into several pieces.
Mix all the preparations with sugar and vanillin in a bowl for jam. If someone does not like the smell of vanilla, it is possible to do without it.
Cook over low heat for half an hour.
To store in the cellar, roll in sterilized jars; for the refrigerator, simply cover with nylon lids.

A good addition to the table would be pear jam, the recipe for which any housewife should know!

How to make tangerine jam in a slow cooker

By the way, a modern assistant to an ever-busy housewife will be needed in the preparation of such a tender and fragrant treat.

1 kilogram of tangerines;
800 grams of sweet sand;
lemon juice - optional and to taste.

Scald the citrus fruits with boiling water and remove the skins.
Cut the tangerines into small pieces, put them in an aggregate, cover with sugar. If you wish, squeeze the juice from half a lemon and pour it into the preparation. Mix.
Close the lid and set to “Stew” mode for half an hour.
After the beep, open the multicooker and grind the fruit into a puree using an immersion blender.
If such a device is not available on the farm, crush the contents of the microprocessor in a food processor, blender, or simply crush it with a potato masher.
Place the purchased puree back into the unit, close the multicooker, and set the “Bake” mode for 30 minutes.
After the expiration date, check the jam for readiness - pour a drop of dessert onto a saucer; if it holds its shape, you can roll it into a sterilized container or put it in a storage container under a nylon lid.

Note: it is unrealistic to know the exact cooking time - it all depends on the juiciness of the initial goods.

Tangerine jam

Friday, December 9, 2016

It’s logical that the tangerine theme overwhelmed me – it’s winter after all. Let's prepare an unusually aromatic tangerine jam that will amuse you with its rich aroma, pleasant taste, delicate texture and catchy color. The finished tangerine jam can be spread on a slice of snow-white bread with butter and eaten with tea. But I would consider various creams for cakes with the addition of this orange sweetness to be a more advantageous option.

It is very important to choose the right tangerines when making citrus preparations. These should be beautiful and intact fruits with thin skin and preferably without seeds. The fact is that we will make jam not from pulp, but from whole fruits. It is in the snow-white layer, which is located under the zest, that all the bitterness is concentrated. Hence: the thinner this layer, the less bitterness.

You may be wondering what to use the peel for when you can make jam from the pulp of tangerines. Yes, of course, you can. But such jam will be tasty, but odorless. More precisely, there will be a smell, but very, very weak. All the essential oils that are responsible for this very appropriate tangerine smell are found in the zest, in other words, the thinnest orange layer of the skin. Removing it is quite problematic (it's not an orange or a lemon), although you can if you want. I tried it - the effect is close to zero.

So, to get rid of bitterness, we will first boil whole fruits in water with the addition of lemon juice. The finished jam will have some bitterness, but only at first. When our sunny dessert sits for at least a week (preferably longer), there is virtually no trace of bitterness left. Only a subtle, subtle aftertaste, I would even say completely pleasant. And you will only feel this if you eat the jam with spoons.

Ingredients:

Making a dish step by step:

To make fragrant jam for the winter, we need tangerines, sweet sand and lemon (more precisely, the juice of 1 large lemon).

First, I wash the tangerines very carefully, because the skin will also be used in the jam. It is most convenient to use a new sponge. We put the unstained fruits in a suitable sized pan and fill it with water so that there is not too much of it, but at the same time the fruits should be one hundred percent covered. I have a four-liter saucepan and I poured one and a half liters of water into it. Yes, don't forget to remove the stems.

Wash a large lemon and squeeze the juice out of it using any convenient method.

Pour the lemon juice into the pan with the tangerines.

Place the bowl with tangerines on the stove, close the lid, bring to a boil, then turn the heat to medium. Cook the fruit for 30 minutes. At first, a small foam may form - remove it with a spoon or slotted spoon.

After half an hour, the tangerines will be ready - they will become soft and partially lose their shape. We take it out of the water and throw the water away - it will no longer be useful.

In the next step, you need to chop the boiled tangerines. To do this, you can use a submersible or stationary blender - the main thing is to get a relatively homogeneous mass. I chose a food processor with an iron blade attachment. If you have tangerines with seeds, you will have to cut any fruit and remove them.

As a result, after 3 minutes, the still hot tangerines turned into a recklessly fragrant orange mass with small patches of skin.

Pour the fruit puree into a thick-walled saucepan.

Add sweet sand - its quantity (depending on the natural sweetness of the fruit) can be adjusted during the jam making process.

Mix everything thoroughly and put it on the stove. Bring the fruit puree with sugar to a boil, turn the heat to below medium and cook the jam for about 20 minutes.

During this period of time, we often stir the mass, because it can stick and then burn. Absolutely, 20 minutes is completely enough for the tangerine jam to be ready.

But I wanted to make it smooth and homogeneous - all I needed was an immersion blender for this.

After grinding, it is imperative to boil the tangerine jam for another 5 minutes so that it does not turn sour or mold later (the blender, although clean, is not sterile).

While the tangerine jam was being prepared, we did not forget to prepare dishes for it - jars and lids. I sterilize the jars in the microwave, and boil the lids on the stove (5 minutes after boiling is enough). In this case, I used 2 containers with a volume of 0.45 and 0.28 liters - I wash them in a soda solution, rinse them and pour approximately 100 ml of cool water into each. I steam both in the microwave at the highest power for 6 minutes. Place the bubbling tangerine jam into a bowl.

We close the lids with a key or screw them on. To be honest, I like the screw-shaped ones better (at least they don’t hurt my hands like a seaming wrench does).

We turn the jars upside down and wrap them in a blanket or rug. In this position, let the fruit jam cool one hundred percent. Then we transfer it to the basement (cellar, closet) and store it until needed.

This is how much fragrant jam for the winter comes out of the indicated quantity of goods - two containers (0.45 and 0.28 liters) and about 4 more tablespoons of sweetness. The mixture will make the jam quite thick (does not run off a spoon), and after a couple of days of storage it will thicken even more.

6 best recipes for making tangerine jam

Tangerine jam has many fans; it is a cool dessert that is loved by adults and children. The dish contains a huge amount of vitamins and essential substances, strengthens the immune system. The delicacy is perfect for tea, for pie innards, or for soaking sponge cakes. When making winter preparations, you need to follow the usual rules and keep certain aspects in mind.

Aspects of making tangerine jam

The individuality of making jam is the right selection of goods, excellent tableware. There are main rules for preparing sweets that any housewife must adhere to: maintaining proportions, controlling the flame, and correct packaging.

Specificity of product selection

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

They should be:

beautiful;
have no damage;
pleasant smell;
tender texture;
better without seeds;

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

Sweet, large and juicy varieties will fill the dish with a pleasant smell and a good mixture. It is allowed to use fruits after freezing, but they lose some of the necessary parts.

Preparing containers

To ensure that the dish tastes good, do not forget about preparing the dishes.

The pan or basin must have a thick bottom and walls. Unsealed containers made from metal products are excellent. It will make the delicacy fragrant 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 create 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 quick and easy to prepare. Even a novice housewife can easily prepare jam for the winter. The main thing is to be patient; the result will not force you to wait for a long time.

Regular recipe

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

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

From tangerine juice

500 g tangerines;
1 lemon;
200 g sugar.

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

Multicooker recipe

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

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

In the bread machine

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

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

With vanilla

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

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

With cinnamon, ginger and cloves

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

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

How to properly store treats

The finished dish must 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 is a good packaging option.

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

Recipe for making tangerine jam

All lovers of the necessary delicacies can amuse themselves and their loved ones by preparing tangerine jam; we will describe the recipe for making it at home below. Because the main product is available all year round, there will be no problems with making jam.

Chemical composition and useful characteristics of the product

In addition to its excellent aromatic, taste and external properties, tangerine jam has unsurpassed positive properties. The product is enriched with vitamins: groups B, PP, E, C; mineral substances: iron, magnesium, phosphorus, calcium and potassium.

Harm of tangerine jam

Before consumption, you should consider the calorie content of the product. 100 grams of tangerine jam contains 276 kilocalories. With greater consumption, you can provoke weight gain, problems with the pancreas and with the functioning of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) . Also, uncontrolled use of the product poses a risk of developing diabetes, developing hypertension and a severe allergic reaction.

How to choose the right tangerines

Recipes for tangerine jam do not indicate which specific fruits need to be taken. Let's figure out which tangerines are best to choose for making fragrant sweets.

There are a minimum of chemical additives in sour Abkhazian and Georgian fruits, as follows, they are safer for the body and healthier. Turkish fruits have no seeds, they have a slight sourness, but are often treated with chemicals; it is better not to choose such varieties for tangerine jam with peel. Spanish varieties are very sweet, large and juicy - an impeccable option. Tangerines from Morocco are very profitable because they have the highest percentage of sweetness (less sugar is needed during the production process), are seedless and have a narrow skin.

Choose fruits that suit your tastes and preferences, just remember that the body should receive benefit from the goods, not harm.

Use in cooking

Tangerine jam can be consumed as an independent dessert. You can also add the product to baked goods, other desserts, sauces and marinades. The product has the highest thermal stability and is able to retain all its beneficial characteristics even after baking.

The delicacy is in perfect harmony with milk products, fruits, cereals and even meat.

Homemade tangerine jam

Our recipe for tangerine jam will be a tasty and healthy addition to your diet all year round.

To make jam, only sweet tangerines are useful, the sweetness of which can be replaced by a larger percentage of sweeteners.

For production you will need:

sweet tangerines - half a kilogram;
a glass of sugar;
2 tablespoons freshly squeezed lemon juice.

Let's look at the most common tangerine jam recipe with photos step by step.

The first step is preparing the goods. Tangerines must be thoroughly washed under running water, peeled, seeds, and white veins removed. Wash the lemon, cut in half, squeeze out the juice. The resulting juice must be filtered.

2nd and 3rd step - take a container with a thick bottom. Place the peeled slices on the bottom and sprinkle everything with sugar. Place the saucepan or saucepan with tangerines on low heat and stir evenly until the sugar is completely dissolved.

Step 4: Remove the container from the heat and use an immersion blender to grind the tangerine-sugar mixture until smooth. Add lemon juice.

Step 5 - put the container back on the fire and simmer for 40 minutes.

Step 6: While bubbling, pour the mixture into sterile jars and close the lids tightly. Store in the refrigerator or basement.

During the cooking period, you must constantly stir the jam, and do not forget to skim off the foam.

There are an indescribable number of tangerine jam recipes with photos, let's get to know some more.

For production you will need: one kilogram of tangerines, one cinnamon stick, half a kilogram of sugar, 2 teaspoons of vanilla sugar, 2 star anise, 50 ml of high-quality cognac.

The result is a fragrant and unique jam made from tangerines with peel.

To make it, you need to take tangerines, wash them, remove seeds and peel. Divide the slices among themselves and cut each slice in half lengthwise. Cut the peel into small pieces. Separately place the skin in a saucepan with sugar and the pulp with sugar. Simmer the slices for approximately 15 minutes and the skin for 25 minutes. Afterwards, combine the contents of the containers, add seasonings and cognac and continue cooking for another 15 minutes. Remove from heat and grind the purchased tangerine jam to a homogeneous mixture using a blender. Put back on the heat and cook for 10 minutes. When hot, the resulting mass must be poured into containers with a tight-fitting lid. Thanks to the peels, the product acquires a narrow bitter note.

Another fascinating recipe for tangerine jam includes the following ingredients: tangerines, sugar, ginger, lemon juice, cinnamon, pectin (about 20 grams for 20 tangerines).

Peel the tangerines and put them through a juicer. Add water to the juice in a ratio of 1 part water to 3 parts juice. Put on fire and cook for 15 minutes (the juice will reduce by about 1/4). Mix sugar with pectin and add to juice. Leave the jam to simmer for at least another 10 minutes until it darkens. Transfer the jam to previously prepared containers and store in the refrigerator for up to 1 month.

Take a spoonful of jam and place it on a cool saucer; if thickening is observed, the jam is ready.

Tangerine jam and tangerine jam