Tangerine jam is a delicious and very healthy delicacy, a real storehouse of vitamins. Can you make tangerine jam? Let the tangerine jam you make will bring you many pleasant moments, wonderful memories and a real "tangerine" mood! Anything is possible - make tangerine jam!

It will not take much time and effort. You can give yourself and your loved ones such "tangerine joy" all year round, because these fruits are on sale both in winter and in summer. The main thing is to choose whole, unspoiled tangerines for cooking and act according to the recipe. Moreover, it is not at all necessary to choose sweet tangerines for jam, their taste can be improved.

For example, if you want the jam to be sour, take a ratio of 1: 3 (part of sugar to three parts of fruit). If you prefer the classic version of jam - stop at a 1: 1 ratio. There are many ways to make tangerine jam. There are recipes for cooking with the peel, which, by the way, is almost as healthy as the pulp. It's time to acquaint you, our dear hostesses, with the recipes for this amazing delicious dish.

1. Whole fruit tangerine jam

Ingredients

• 1. Mandarins - 1 kg.
• 2. Lemon - 1 pc.
• 3. Sugar - 1 kg.
• 4. Water - 1 glass
• 5. Cloves - to taste and desire.

Preparation

Choose ripe tangerines, rinse thoroughly and pat dry. Pierce each tangerine with a toothpick in several places and insert several cloves into each fruit to add additional flavor to the jam. Then put the tangerines in a deep container, cover with water and cook for 10 minutes on low heat until they become soft.

In a separate saucepan, boil the sugar and water syrup for 10 minutes. Once it thickens, dip the tangerines in it and cook for 10 minutes. Then remove the pan from the heat, let the contents cool for 2 hours and repeat the procedure 2-3 more times until the syrup becomes transparent and becomes amber. Add lemon juice to the contents of the saucepan a few minutes until fully cooked.

2. Tangerine jam in halves

Ingredients

• 1. Mandarins - 1.5 kg.
• 2. Sugar - 2 kg.
• 3. Water - 1 liter

Preparation

Select intact tangerines for jam, prick them with a toothpick and blanch in hot water for 15 minutes. Then remove them, immerse them in cold water and keep in it for 12 hours, changing the water twice during this time. When the time is up, cut each tangerine across into 2 pieces, pour over the prepared sugar syrup and leave for 8 hours. Then drain the syrup, boil and pour over the tangerine halves again. Repeat this procedure 3 more times. Pack ready-made tangerine jam in sterilized dry jars and roll up with sterile lids.

3. Jam from tangerine slices

Ingredients

• 1. Mandarins - 1 kg.
• 2. Sugar - 1 kg.
• 3. Water - 200 ml.

Preparation

Peel and slice the washed tangerines. Place the tangerine slices in an enamel saucepan, cover them with water so that it covers the entire surface of the tangerine slices, and simmer for 15 minutes. Then remove the pan from the heat, drain the water, and cool the slices themselves.

Then fill them with clean cold water again and leave for a day. Pour sugar into the saucepan where the jam will be cooked, add water and boil the syrup. Place the soaked wedges in the syrup, stir gently and leave overnight. In the morning, put the saucepan on fire, bring to a boil, reduce heat to low and cook for 40 minutes, removing the resulting froth from time to time. Pour the finished jam into sterile jars and roll up.

4. Cinnamon tangerine jam

Ingredients

• 1. Mandarins - 6 pcs.
• 2. Sugar - 0.5 kg.
• 3. Cinnamon - 1 stick

Preparation

Wash the fruit, peel it, remove the seeds (if any), divide into slices and put in a saucepan. Sprinkle sugar over the wedges and leave for 8 hours. Then put the saucepan with the contents on the stove, boil, reduce heat and simmer over low heat for 20 minutes.

Then add the cinnamon stick and cook, stirring and skimming for another 30 minutes. When the time is up, take out the cinnamon stick, and cook the jam itself until it thickens for another 1 hour. Then pour into hot jars and close the lids.

5. Tangerine jam with apples

Ingredients

• 1. Mandarins - 1 kg.
• 2. Apples - 1 kg.
• 3. Sugar - 1 kg.
• 4. Water - 2 glasses

Preparation

Peel the tangerines and cut into wedges. Grate the tangerine crusts. Peel the apples, remove the core and grate. Place apples in a saucepan, cover with water and simmer until puree. Wipe the cooled puree through a sieve, pour back into the pan. Add sugar, zest and tangerine wedges, mix thoroughly and cook, stirring constantly, for 20 minutes.

Enjoy your tea!

If your family has a sweet tooth, you probably have already prepared jars of berry and fruit preserves for the winter and do not experience a shortage of sweet desserts. But sometimes you really want to try something special - unusual and not familiar. If so, cook tangerine jam. Fortunately, now there are a lot of these fruits and their cost is quite acceptable.

Tangerines are delicious and very healthy in themselves. Well, if you boil them with sugar, and add, for example, cinnamon, ginger, or cardamom or cloves for flavor, you get an unusual, amazing taste, sweet, and most importantly, positive dish. Many people say that this warm sunny color jam carries a positive charge, improves mood and even protects against stress.

Let's clarify how to make tangerine jam with peel, we will give recipes, and not one, of course, consider:

Mandarin Jam Recipes

Mandarin jam - classic recipe No. 1

Since we will cook tangerines with the skin, choose ripe, small fruits with a thin skin. The taste of the ready-made jam depends on their variety: sweet ones will turn out, respectively, sweet, and sourish ones also sweet, but with a slight sourness.

For this recipe we need: for 1 kg of fruit - 700 g of sugar and 250 ml of water.

Cooking:

Rinse the tangerines thoroughly with a brush under running warm water and place in a bowl. Cover with cool water and leave for a couple of hours. After the time has elapsed, dry each with a napkin. Very carefully, so as not to damage the skin, cut each into 4 or 6 slices with a sharp knife. Or you can cut them into semicircles, 2 mm thick. Remove the bones.

Place in the pot where you will cook. Pour in one and a half cups of water, cover with sugar, stir lightly with a wooden spatula. After half an hour, see how much fluid is released. According to the rules, it should be enough to cover all the chopped tangerines.

If everything is in order, put it on the stove, turn on the fire. If there is not enough syrup, add some more water and add sugar.

When the jam boils, cook over low heat with frequent stirring, 10 minutes. Now turn off, leave the tangerines to cool completely. Now the second stage of cooking - cook for another 10 minutes. Cool again. And only the third approach will be the last. Cook them again for 10 minutes and remove the pan from the stove.

That's all, delicious, orange jam is ready. You can pour it hot into sterile jars and roll it up, or you can simply close it with plastic lids and put it in the refrigerator.

Recipe for tangerine jam with peel in syrup, with the addition of cloves No. 2

We need: for 1 kg of citrus fruits - 1 kg of sugar, 300 ml of water.
Take dried cloves to your liking, but not very much, otherwise its aroma will overpower the taste of all the jam.

Cooking:

Buy firm, ripe, not large tangerines. Wash them thoroughly, dry with a towel and pierce with a toothpick in 2-3 places. Insert a nail into each hole.

Put in a large saucepan, cover with water, bring to a boil. Then reduce heat, cook on a gentle boil, 10 minutes. Don't forget to stir.

In a separate saucepan, where you will prepare the jam, boil the syrup from a glass of water and all the sugar. When the sugar dissolves and the syrup thickens, remove the tangerines with a slotted spoon and put them in a saucepan with syrup. Cook with a light boil for 10 minutes. Then cool, cook for another 10 minutes. Cool again and cook for the last time, also 10 minutes.

During this time, the jam will become transparent and acquire a beautiful amber color. If you want a slight sourness, add a couple of tablespoons of lemon juice at the end of cooking.

Jam with ginger and apples from tangerines with peel - recipe number 3

We need products: for 1 kg of fruit - 2 juicy, hard apples, a piece of ginger root, (about 5 cm), 1.2 kg of sugar. Take a sprig of rosemary to add flavor.

Cooking:

Wash and dry citrus fruits. Cut each into wedges with a sharp knife. Do not remove the peel, we will cook with it, but it is advisable to get the bones. Wash the apples too, cut them into pieces similar in size to tangerine slices. Cut the skin off the ginger, cut into very thin circles.

Put fruits, ginger, sugar in a wide saucepan. Stir gently with a wooden spatula and leave under the lid for a couple of hours. During this time, the fruit will give juice and can be boiled.

Turn on the fire, boil. Reduce the temperature immediately, cook, stirring occasionally, for 1 hour. The finished jam will turn out to be thick, with a beautiful dark orange tint and a wonderful aroma.

Mandarin Peel Jam

For this recipe you will need: 1 kg of fresh crusts - 1 kg of sugar, 2 full glasses of water, 50 g of zest, juice from one lemon.

Cooking:

Pour the peel with cold water, leave for a day. Then take it out with a slotted spoon, and do not pour out the water, we will use it to make jam. Cut the peel into strips about 5 mm wide.

Boil the syrup separately from all the sugar and water. When the sugar dissolves, put the crusts there, cook at a sufficiently low boil for half an hour, stirring regularly. Add zest, lemon juice, cook for another 5 minutes. Cool the jam a little, pour into jars. Close the lids and keep cold. Enjoy your meal!

Perhaps not a single New Year is complete without tangerines. This is not only a tradition that cannot be changed, but also a great pleasure from contemplating bright, uplifting fruits, and an aroma that instantly plunges all of us into the atmosphere of the New Year holidays. How I want to prolong all these sensations longer!

Anything is possible - make tangerine jam! It will not take much time and effort. You can give yourself and your loved ones such "tangerine joy" all year round, because these fruits are on sale both in winter and in summer. The main thing is to choose whole, unspoiled tangerines for cooking and act according to the recipe. Moreover, it is not at all necessary to choose sweet tangerines for jam, their taste can be improved. For example, if you want the jam to be sour, take a ratio of 1: 3 (part of sugar to three parts of fruit). If you prefer the classic version of jam - stop at a 1: 1 ratio.

There are many ways to make tangerine jam. There are recipes for cooking with the peel, which, by the way, is almost as healthy as the pulp. It's time to acquaint you, our dear hostesses, with the recipes for this amazing delicious dish.

Whole Fruit Mandarin Jam

Ingredients:
1 kg of tangerines,
1 lemon
1 kg of sugar
1 stack. water,
cloves - to taste and desire.

Preparation:
Choose ripe tangerines, rinse thoroughly and pat dry. Pierce each tangerine with a toothpick in several places and insert several cloves into each fruit to give the jam additional flavor. Then put the tangerines in a deep container, cover with water and cook for 10 minutes on low heat until they become soft. In a separate saucepan, boil the sugar and water syrup for 10 minutes. Once it thickens, dip the tangerines in it and cook for 10 minutes. Then remove the pan from the heat, let the contents cool for 2 hours and repeat the procedure 2-3 more times until the syrup becomes transparent and becomes amber. Add lemon juice to the contents of the saucepan a few minutes until fully cooked.

Tangerine jam in halves

Ingredients:
1.5 tangerines,
2.3 kg of sugar
1 liter of water.

Preparation:
Select intact tangerines for jam, prick them with a toothpick and blanch in hot water for 15 minutes, then remove them, immerse them in cold water and keep in it for 12 hours, changing the water twice during this time. When the time is up, cut each tangerine across into 2 pieces, pour over the prepared sugar syrup and leave for 8 hours. Then drain the syrup, boil and pour over the tangerine halves again. Repeat this procedure 3 more times. Pack ready-made tangerine jam in sterilized dry jars and roll up with sterile lids.

Tangerine jam

Ingredients:
1 kg of tangerines,
1 kg of sugar
200 ml of water.

Preparation:
Peel and slice the washed tangerines. Place the tangerine slices in an enamel saucepan, cover them with water so that it covers the entire surface of the tangerine slices, and simmer for 15 minutes. Then remove the pan from the heat, drain the water, and cool the slices themselves. Then fill them with clean cold water again and leave for a day. Pour sugar into the saucepan where the jam will be cooked, add water and boil the syrup. Place the soaked wedges in the syrup, stir gently and leave overnight. In the morning, put the saucepan on fire, bring to a boil, reduce heat to low and cook for 40 minutes, removing the resulting froth from time to time. Pour the finished jam into sterile jars and roll up.

Cinnamon tangerine jam

Ingredients:
6 large tangerines,
500 g sugar
1 cinnamon stick

Preparation:
Wash the fruit, peel it, remove the seeds (if any), divide into slices and put in a saucepan. Sprinkle sugar over the wedges and leave for 8 hours. Then put the saucepan with the contents on the stove, boil, reduce heat and simmer over low heat for 20 minutes. Then add the cinnamon stick and cook, stirring and skimming for another 30 minutes. When the time is up, take out the cinnamon stick, and cook the jam itself until it thickens for another 1 hour. Then pour into hot jars and close the lids.

Tangerine jam with apples

Ingredients:
1 kg of tangerines,
1 kg of apples
1 kg of sugar
2 stacks water.

Preparation:
Peel the tangerines and cut into wedges. Grate the tangerine crusts. Peel the apples, remove the core and grate. Place apples in a saucepan, cover with water and simmer until puree. Wipe the cooled puree through a sieve, pour back into the pan, add sugar, zest and tangerine slices, mix thoroughly and cook, stirring constantly, for 20 minutes.

Mandarin Jam with Bananas

Ingredients:
1 kg of tangerines,
1 kg of sugar
2 bananas
200 ml of water,
juice of 1 lemon.

Preparation:
Peel the tangerines and seeds, cut into small cubes and cover with sugar. When the tangerines have juiced, pour in water and put them on fire. Bring to a boil and simmer for 15 minutes over low heat. Then turn off and let cool. Repeat the procedure after 3-4 hours. Cut the peeled bananas into thin slices, add to the tangerines and pour in the juice of 1 lemon. Boil for 10-15 minutes, stirring constantly. Leave to cool completely and then repeat the procedure again. The liquid should evaporate by half and the bananas should be mashed. After cooling, the jam should thicken. Put the finished jam in prepared jars and close the lids.

Mandarin jam with cognac

Ingredients:
500 g tangerines
500 g sugar
2-3 tbsp cognac.

Preparation:
Take small tangerines for making jam, peel, divide into wedges, cover with sugar, add brandy and leave overnight. Put the container on fire, without bringing the contents to a boil, simmer on a minimum heat for 40 minutes. Then cool, transfer to a 0.7 liter jar, close the lid and store in the refrigerator.

Tangerine jam with vanilla, star anise and cognac

Ingredients:
1 kg of tangerines,
500 g sugar
1 cinnamon stick
2 tsp vanilla sugar
2 star anise stars,
50 ml of cognac.

Preparation:
Peel the tangerines, peel, white films and seeds, disassemble into slices, cut them in half, sprinkle with sugar and put on medium heat. When juice appears, add spices and cognac, reduce heat and simmer for 15 minutes on low heat, stirring occasionally. Determine the readiness of the jam according to your preference: if you like thick jam, cook in several stages for 5-7 minutes. If you prefer a more natural and light jam in texture, then 15 minutes will be enough.

Mandarin jam with cardamom and pine nuts

Ingredients:
1.5 kg of tangerines,
1 stack. Sahara,
2 tsp vanilla sugar.
1 tbsp cinnamon,
1 PC. cardamom,
50 g of peeled pine nuts.

Preparation:
Peel two-thirds of the tangerines and cut the flesh into small pieces, being careful to keep the flesh inside while removing all seeds. Place the sliced \u200b\u200bfruit in a saucepan. Squeeze the juice from the remaining tangerines into a saucepan. Put on fire, bring mixture to a boil, add remaining ingredients, reduce heat and cook, stirring occasionally, for 30 minutes. At the end of cooking, add pine nuts and boil a little more.

Tangerine jam with ginger and rosemary

Ingredients:
3 tangerines,
2 apples,
2 cm fresh ginger root
1 sprig of rosemary
3-5 pcs. cardamom,
1 stack. Sahara.

Preparation:
Wash the tangerines, dry them with a napkin and cut each fruit into 8 equal parts without peeling off. Remove the bones, if any. Wash, dry, and peel apples. Cut them into small pieces, about the same size as the tangerines. Peel the ginger and cut into thin strips. Place the tangerine, apple, and ginger slices in a small saucepan. Stir it all in, add cardamom and sugar. Stir the food thoroughly again and leave for 1.5 hours to soak the sugar in the juice. When the time is up, stir the mixture and, stirring occasionally, bring to a boil. Add a sprig of rosemary to the jam and continue simmering over low heat for 1 hour, not forgetting to stir. Pour the finished jam into jars and close the lids.

Tangerine jam with lemon

Ingredients:
300 g tangerines
1 lemon
100 g sugar
5 g of gelatin.

Preparation:
Wash the tangerines, peel them, divide into slices and put in a deep container. Wash the lemon as well, chop it together with the peel in a blender and add to the tangerines. Stir the mixture well and leave for 1 hour for the tangerines to juice. Soak in 2 tablespoons. water gelatin. Transfer the tangerine mass to a saucepan, put it on the stove, bring to a boil, and then, reducing the heat to medium, cook the jam for 20 minutes. Then add the gelatin, stir and cook for another half minute. Pour the finished jam into a jar and cool.

Mandarin Peel Jam

Ingredients:
1 kg of tangerine peels,
1.5 kg of sugar
30 g tangerine zest,
a little citric acid or lemon juice,
2.5 stack. water.

Preparation:
Soak the tangerine peels in cold water for 24 hours. Then, cutting them into thin strips, blanch for 4-5 minutes, then drain the water, add sugar to it and cook the syrup for 10 minutes. Dip the crusts into the hot syrup and cook until cooked for 30 minutes on low heat. Before the end of cooking, add tangerine zest, a little citric acid or lemon juice to the dish. Let the prepared jam cool, pour into jars and close tightly with a plastic lid.

Jam from tangerine peels "For natural coffee"

Ingredients:
400 g tangerine peels,
1 stack. Sahara.

Preparation:
Pour boiling water over the tangerine peel, chop finely, put in an enamel saucepan, cover with water, cover and leave in a warm place for 12 hours. Then drain the water, stir the crusts with sugar and cook the resulting mixture for 40 minutes over low heat. Transfer the finished jam to jars, close the lids and store in a cool place. This jam is served exclusively with natural coffee.

Let the tangerine jam you make will bring you many pleasant moments, wonderful memories and a real "tangerine" mood!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Tangerines and winter seem to be made for each other. As soon as winter comes, we are immediately drawn to buy these same tangerines in kilograms and use them in all kinds of dishes.

If you are tired of eating tangerines in their usual form, make jam from them. But not simple, but very aromatic, bright and tasty. Make peeled tangerine jam. Many will say: “Why would I cook it with a peel? I like tangerines without peel much more. " And they might be wrong. Peeled tangerine jam will be much more aromatic than its counterpart, made from peeled tangerines.

To remove the bitterness that is present in the white layer and tangerine films, we first boil the tangerines in water with the addition of lemon juice. Frankly, a little bitterness will still remain in this jam. But! It is not critical, but rather pleasant and fits quite organically into the taste of this jam. The main thing here is to choose suitable tangerines with a thin peel for jam.

Tangerine jam with peel can be served as an independent dish with a slice of bread or loaf, or can be used in the preparation of various pastries.

For the preparation of homemade preparations, local fruits and berries are usually used, which cannot be eaten fresh during the season. In fact, jam can be made from many fruits, such as citrus fruits. It will preserve the bright aroma of fresh fruit and will delight you with a juicy orange hue. We offer you to get acquainted with different recipes for juicy tangerine jam and choose any one to your taste!

A distinctive feature of citrus fruits is that not only their pulp is used in cooking, but also the peel. It gives the finished dish an unusual intense smell. For jam, you can take both whole fruits and their slices. This fruit goes well with other citrus fruits and many spices.

Preparation of the main ingredient

For harvesting, ripe fruits without damage are chosen. Further preparation depends on the recipe - somewhere they need to be peeled and divided into slices, somewhere whole tangerines or unpeeled halves are used. Fruit, especially purchased fruits, must be washed well!

It is best to choose sweet, aromatic varieties of tangerines, convenient if they are pitted.

Jam recipes

Orange fruits can be cooked whole in a simple sugar syrup, add ginger or cinnamon for a real "Christmas" flavor, or combine with lemon, orange or other fruits.
Tangerine jam with wedges with cognac

In this recipe, fruits are used without the peel, and alcohol gives them an exquisite, rich aroma, so they take high-quality cognac. During the cooking process, the alcohol completely disappears, so everyone is allowed to eat jam.

Ingredients:

• 1.5 kg of tangerines;
• 2 kg of sugar;
• 100 ml of fragrant cognac;
• cinnamon stick or powder (optional)

How to cook:

1. Peel the fruit, divide into separate slices. Place them in a cooking bowl and cover with sugar, stir. Let it soak for a couple of hours.
2. Put the container on the stove, put a cinnamon stick. When the mass boils, pour in the brandy and boil for 15-20 minutes.
3. Leave to cool for 4-5 hours. Then heat again to a boil and cook for 7-12 minutes. Then you can pack the jam into jars or refrigerate again for 4 hours, boil again for 5 minutes. The more times the jam boils and cools, the thicker it will be in the end.

In addition to cinnamon, you can make it with star anise and vanilla. If you only have ground spices at hand, they will do too, but you need to add the powder at the end of cooking.

Tangerine jam with orange and ginger

For 1 kg of fruit without a peel, you need to take 1 large citrus, 0.7 kg of sugar and a heaped tablespoon of ground ginger.

Remove the peel from the orange, cut off the light pulp from the inside of it. Also remove the films from the slices. Boil water, add a pinch of salt and toss in the orange peel strips for 3-5 minutes. Take out, pour over with cold water. It is necessary to boil and cool the zest in this way 2 more times.

This is done so that the peel does not taste bitter afterwards. To save time, jam is prepared without it at all.

Cover the slices of tangerines and cut into 2-3 parts orange slices with sugar, leave for an hour and a half. Put on fire, add zest (optional), bring to a boil, reduce gas. Cook the jam with a low boil for about 30 minutes.

Then add ground spice, mix and pour into sterilized jars.

Tangerine jam in a slow cooker step by step

Ingredients:

• 2 kg of tangerines;
• 1.5 kg of sugar;
• 250 ml of water.

How to cook:

1. You need to remove the peel, divide each citrus into several parts or slices. Place them in a blender bowl along with sugar and chop. Remove the remaining large bones.
2. Pour the mass into the multicooker bowl, pour in water and set the "Stew" mode for 1.5 hours. The time may be more or less depending on the model of the multicooker, so you need to constantly monitor the thickness of the product.

Tangerine jam with kiwi and lemon

You will need:

• 1.2 kg of tangerines;
• 5 pieces. kiwi;
• 1 large or 2 small lemons;
• 1.5 kg of sugar;
• 350 ml of water.

Preparation:

1. Wash the tangerines thoroughly, cut them in half. Peel and cut kiwi into cubes, wash lemon and cut into slices.
2. Boil the syrup from sugar and water - wait for the mixture to boil, reduce the heat, cook for 10-15 minutes, until it begins to thicken.
3. Add tangerines and lemon to the syrup, boil, cook for 20 minutes. Remove from heat and leave for 4-6 hours.
4. Add kiwi to the jam, bring to a boil again and cook for 10 minutes. Cool for 4 hours, boil again and boil for 5-10 minutes.
5. The jam is ready for pouring and sterilization in any convenient way.

Apple and tangerine jam recipe

For this preparation, take in equal proportions citruses (weight without peel), apples and sugar. For 1 kg of sugar - 200 ml of water. Tangerines are divided into slices, the film is removed from them. Apples are peeled from skin and seeds, rubbed on a coarse grater.

After you need to combine fruits, sugar and water in a saucepan, you can add a tablespoon of cinnamon. When the mass boils, reduce heat and cook for another 20-30 minutes, stirring regularly.

Ready jam can be whipped with a blender for uniformity or left as it is, with pieces.

Whole tangerine jam with peel

For this recipe, the smallest fruits are chosen:

• 2 kg of tangerines;
• 2.5 kg of sugar;
• 500 ml of water.

How to cook:

1. Wash fruits thoroughly in hot water; for purchased ones, use a special brush additionally.
2. Put them in a deep bowl, cover with clean water and leave overnight (at least 8 hours).
3. Drain the water, dry the fruits, make 6-8 punctures on each with a toothpick - sugar syrup will penetrate through them, and juice will come out.
4. Combine sugar and water in a container for making jam, bring to a boil, cook on low heat for 5 minutes.
5. Put fruits in syrup, cook for 7-10 minutes, remove from heat and leave for 6 hours.
6. Boil the mass again, cook for 10 minutes, cool for 4 hours. Repeat 2 more times.
7. The last time you do not need to cool the jam, but immediately pour it into sterilized jars and roll it up.