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

Tangerine jam is best made with small and firm fruits. They will boil best and will give the most flavor. It is not necessary to remove the skin.

If it is necessary to achieve a viscous consistency, then boil and cool alternately until the desired result is obtained. For jam of usual thickness, it is enough to bring it to a boil 2 times.

Preparation of the main ingredient

Since the fruit does not peel off the rind, the fruit must be washed very carefully. A hard sponge or a not too hard brush is recommended.

The peel of citrus fruits contains a lot of vitamins, trace elements 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 Mandarin Jam Recipe:

1. Cut the tangerines into two halves and pour boiling water into a container.
2. Insist for 20 minutes. This treatment removes bitterness and softens the skin.
3. Remove from water into a separate container and leave for at least 6 hours.
4. Prepare the 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. Dip the tangerines into the syrup. Insist 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 mass for another 25 minutes.
9. Leave the jam to cool for 3 hours. Then the final cooking for about 30 minutes.

Tangerine jam with cognac wedges

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

1. Peel the tangerines and disassemble them into wedges.
2. Pour in 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:

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

Cooking 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. Remove the peel from citrus fruits and, cutting them into small cubes, leave on a saucer.
3. Add a little lemon peel and granulated sugar to the same container. Insist half an hour.
4. Put the jam on the stove and wait for it to boil.
5. Pour in ginger, stir. Cook for 50 minutes until the jam thickens.
6. Turn off the stove and let the mixture cool down.
7. Boil the jam again and distribute it in glass containers. Place them with the lid down on a hard surface and then store them.

Tangerine jam in a slow cooker step by step

You will need:

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

How to cook:

1. Cut the washed lemons and tangerines into wedges.
2. Place in a bowl and pour in water. Let it brew for 1 day at room temperature.
3. Then move 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

Kiwi flavor will add a refreshing touch to the treat.

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

Step by step recipe:

1. Peel and disassemble citrus fruits.
2. Prepare the syrup by boiling the right amount of water and sugar.
3. Place the citrus peel in the syrup, when it starts to simmer, for 2 minutes.
4. Boil the tangerines after boiling for another 2 minutes.
5. Cool overnight at room temperature.
6. Repeat the boiling and cooling procedure again.
7. Peel and cut the kiwi into slices. Squeeze lemon juice.
8. Boil the jam again, add the kiwi and lemon juice and wait for the boil again.
9. Heat for 3 minutes, stirring as needed.
10. Move the hot delicacy into glass containers and cool under a warm blanket.

Apple and tangerine jam recipe

Unripe and hard apples are suitable for the recipe:

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

Procedure:

1. Peel tangerines and seeds. Disassemble into slices.
2. Prepare the sugar syrup.
3. Put tangerine slices in it and heat for 15 minutes.
4. Insist hour.
5. Now you need to prepare the apples. Peel them from skin, seeds and core. Then cut the fruit into thin small slices.
6. Pour 2 cups of water into another saucepan, put apples there and cook for 1/3 of the heat of the stove power for 5 minutes.
7. Remove the fruit and keep in cold water for about 10 minutes. Water from the previous cooking will be useful in preparing the syrup.
8. Pour sugar into an "apple" saucepan and cook until dissolved.
9. Add apple slices and bring to a boil. Then heat for another 10 minutes.
10. Boil tangerines over medium heat. Then insist an hour.
11. Let the apples cool for about an hour too.
12. The last time you need to boil the tangerines over low heat for 15 minutes, add the apples and heat for another half hour.
13. The final ingredient is cinnamon. Pour in and cook for 5 minutes.
14. Distribute among the banks and close them with a special machine.

Tangerine jam from Julia Vysotskaya

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

1. Collect the ripe tangerines without damage, wash and wipe dry. Each fruit needs to be pierced in different places. Use either a toothpick or a fork.
2. Dip the fruit in water and cook for 10 minutes. on a quiet fire.
3. In another saucepan, make sugar syrup. When it becomes noticeable that it has become thick, pour fruit into it 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 amber color.

If you want to surprise your guests and enjoy an original and very tasty sweet preparation, make tangerine jam with peel according to our recipes. In addition, a delicacy can be prepared from tangerine peels, one of the proposed options is about this.

Whole tangerine jam with peel - recipe

Ingredients:

• medium-sized tangerines - 1 kg;
• granulated sugar - 1 kg;
• purified water - 500 ml;
• - 1-2 sticks;
• star anise - 2-3 stars;
• cloves - 5-7 buds;
• lemon to taste.

Preparation

Starting to prepare tangerine jam with peel, wash the small fruits thoroughly with a brush and soap, remove the stalks, and then pour boiling water for fifteen minutes. Now we drain the hot water, and soak the tangerines in cold water for at least twenty-four hours, periodically changing it to a new one.

After the lapse of time, each tangerine fruit is pierced with a toothpick in several places and placed in a container suitable for cooking jam. Add spices and granulated sugar to the water, heat to a boil and pour over the tangerines. Let it boil, keep on the lowest heat for seven minutes, and then remove from heat and leave for at least six hours. Then put it back on the stove and repeat the cooking and cooling process four more times.

After that, we taste the jam, if desired, bring it to taste by adding lemon juice, boil for another two minutes, lay it out in previously prepared sterile jars, screw it with boiled lids and let it cool upside down under a warm blanket, and then set it for storage.

It is better to try jam from whole tangerines in a peel no earlier than a week later, when it is already well infused.

Tangerine peel jam - recipe

Ingredients:

• tangerine peels - 500 g;
• granulated sugar - 0.7 kg;
• water.

Preparation

Cut the tangerine crusts into arbitrary slices of approximately the same size, put in a suitable container, fill with water and leave for twenty-four hours, periodically changing the water to a new one.

Then we put the skins in an enamel pan, fill them with clean water again so that it completely covers them, put them on the fire and let them boil. Now add granulated sugar, stir until all sweet crystals are dissolved and until boiling again. Reduce the intensity of the fire to a minimum and cook the jam for two hours. Next, remove the container from the heat, let it cool first at room temperature, and then put it in the refrigerator for eight to ten hours. After the time has elapsed, we again determine the dishes with jam on the stove, heat to a boil, boil over the lowest heat for half an hour. You can, if desired, add a little tangerine pulp or chopped pineapple before this stage, this will add originality and originality to the jam.

After the jam is boiled for the last time, pour it into pre-prepared sterile containers, seal it with lids, let it cool upside down and set it for storage with other blanks.

Tangerine jam with peel

Ingredients:

• medium-sized tangerines - 1 kg;
• granulated sugar - 1 kg;
• purified water - 500 ml.

Preparation

We wash the small tangerines thoroughly, get rid of the stalks and fill them with boiling water for fifteen minutes. Then we immerse the fruits in clean cold water and leave to soak for a day, periodically changing the water to a new one.

Next, we cut the tangerines into two halves, put them in an enamel pan, fill them with syrup boiled from a glass of water and half the norm of sugar, place a load on top and put them in a cool place for eight hours.

Now we put the container with jam on the fire, add syrup from 150 milliliters of water and 250 g of granulated sugar, boil on the lowest heat for twenty minutes and let it stand again for eight hours.

Warm up again to a boil, add the syrup from the remaining water and sugar, boil for thirty minutes or until the desired thickness, lay out on the prepared ones, roll up the lids and set for storage.

Sometimes you really want to feast on some unusual and delicious fruit delicacy. Tangerine jam is perfect for this! The process of its preparation does not take much time, and the dessert itself will replenish the vitamin reserve in the body, give energy and a great mood!

How to choose fruits?

To prepare an incomparable tangerine dessert, you should opt for varieties that come from Spain. The best option would be the fruits of Morocco. They are the sweetest (this will allow you to use less sugar), and also contain no seeds. If it is not possible to find this variety, you can choose another one, you need it to have a sour smell and a thin, light orange skin.

And the latter should be given special attention. It should be free of all kinds of damage, mold and rot.

The fruits themselves should be of medium softness. If they have a sour taste, it's okay, this mistake can be corrected with granulated sugar. Here a matter of taste already plays a role: someone likes sourness, while someone loves rich sweetness. Our recommendations will help you make tangerine jam at home, for example, from Julia Vysotskaya.

Preparation of ingredients

If the recipe involves the use of the rind, then the fruit must be thoroughly washed and dirt removed. You can use a hard sponge or brush, you need not to overdo it and not damage the zest, since it contains many useful substances and oils that have a beneficial effect on the functioning of the body.

Recipes

There are so many recipes for tangerine delicacies that you cannot list all of them. The most popular, healthy and delicious ones are detailed below.

Classic jam

Ingredients Required:

• Sugar is a kilogram.
• Tangerines - kilogram.

Cooking method:pre-washed and dried fruits are peeled and pitted (if any). The pulp is divided into wedges and placed in a large bowl. On top, sugar is poured in an even layer, and the mass is placed in a place protected from sunlight for ten hours. During this period of time, the pulp will be saturated with sugar and let the juice out.

The resulting composition should be gently mixed and cooked over a medium-high heat. As soon as the mixture boils, the gas should be reduced and cooking should be continued for about twenty minutes. The composition must be stirred regularly to avoid burning and monitor the appearance of foam. After the time has elapsed, the resulting sweetness must be removed from the heat and let it brew for at least two hours. The traditional tangerine jam is ready! It remains only to decompose it into containers.

Whole Fruit Recipe

Required products:

• Tangerines - one kilogram.
• Water - 250 milliliters.
• Granulated sugar - one kilogram.
• Carnation - 1/1 ratio of fruits and buds.
• Lemon juice.

First of all, it is necessary to cleanse the fruit from dirt and stalks. All prepared fruits are placed in a deep bowl and poured with liquid to the very top. In order to completely get rid of the bitterness in the zest, the fruit must be infused in it for at least ten hours. After that, the fruits are pierced - three times each. A clove bud is inserted into one resulting puncture. All this is transferred to a saucepan, cooked to a boil, and five minutes after boiling.

After the tangerines are completely soft, you can put them on a plate and cool. While they are cooling, you can proceed to preparing the syrup. In a deep bowl the sugar is mixed with water and the mixture is placed on the stove. Mixing thoroughly, it is brought to a boil and cooked for about two minutes. Fruits are laid out in hot syrup, and infused for two hours, during which they must be mixed three times.

This dessert is brewed in five stages. It is brought to a boil and removed from the stove to cool. On the fifth cooking, lemon juice is added to it. Medium-sized fruits work best for this recipe. If it is possible to use only large fruits, then they need to be cut into halves.

Whole hearth dessert can be made without the zest. To do this, it is best to choose slightly unripe fruits, since due to their density they will not boil over. All other ingredients remain in the same proportion. The cooking technique does not change either.

From tangerine slices and cognac

This jam is great against colds and flu, and will also be a great treat at any feast. The taste of cognac is practically not felt due to the sweetness, therefore, due to this ingredient, the dessert is aromatic and specific. Ingredients you need:

• Tangerines (preferably small) - half a kilo.
• Granulated sugar - half a kilo.
• Cognac - three tablespoons.

Cooking process:the fruit is peeled and sliced. Then they are mixed with sugar and cognac, and the resulting composition is infused for about eight hours. After that, it goes to the stove, and, without reaching a boil, is cooked over very low heat, for about forty minutes. After the end of cooking, the resulting sweetness should cool down and you can start eating it!

Recipe with ginger and oranges

all fruits should be peeled and cut into slices. Sprinkle them with a pound of granulated sugar and leave to infuse for ten hours. After the time has elapsed, place the slices in sugar on the stove, add ginger to them and cook until boiling over medium heat. After boiling, the composition must be boiled for another hour, while the fire should be moderate. After that, the resulting gruel should be cooled and cooked again. The remaining sugar and vanillin are poured into it. The mass is again brought to a boil and cooked for about an hour, after which it is completely cooled. Delicious and aromatic jam is ready!

At low temperatures, it can be safely stored for more than a year.

With kiwi and lime

This delicious delicacy has an exotic flavor and aroma. It will be especially appreciated by lovers of spicy, but at the same time very light acid. By the way, when preparing the components, you should not rush to throw away the zest, since it plays one of the most important roles.

For this healthy and unusual dessert you will need:

• Tangerines - kilogram.
• Lime.
• Kiwi - 250 grams.
• Granulated sugar - a kilogram.
• Water - 350 milliliters.

Cooking sequence:a pound of tangerines must be peeled and divided into slices, and the remaining fruits must be cut into four parts each, without removing the rind. The peel is also peeled off the lime (the white part is not affected) and shredded into thin strips. Sugar is poured into a deep cooking bowl, diluted with water and cooked until boiling. After the liquid boils, chopped zest is poured into it and cooked for about two minutes over low heat. Then tangerine slices are placed in the same container and boiled for exactly one minute, after which the composition is removed from the heat.

As soon as the resulting gruel has completely cooled, it should be boiled again and cooked for two minutes. While the composition cools down, the fruits are peeled and cut into thin circles. After the dessert boils for the third time, kiwi and lime juice are added to it. The sweetness must be boiled for at least three minutes, after which it can be considered absolutely ready.

Delicious tangerine peel jam

For the preparation of a delicious dessert, tangerine peels are no worse than the fruits themselves.

If you are going to use this recipe, you should make sure that the skin is completely cleaned of dirt and damage. In the zest of citrus crops, bitterness is increased, so it is worth pre-soaking it in cool water. The process itself should take at least ten hours. It is recommended to change the fluid at least three times.

Ingredients:

• Tangerine peel - 400 grams.
• Granulated sugar - half a kilo.
• Pure water - one and a half liters.
• Citric acid - one teaspoon.
• Freshly squeezed tangerine juice - 100 milliliters.

Cooking process: boil water, add sugar to it and mix the liquid thoroughly until it is completely dissolved. After the syrup boils, the tangerine peel, previously cut into small pieces, is added to it. After the composition with the zest boils, the fire should be reduced and the jam should be boiled until it completely thickens and the crusts become transparent. Do not forget about regular stirring.

As soon as the sweetness turns into a thick gruel, turn off the fire and cool the mass. When it has completely cooled down, you need to put it on the stove, over a slow fire. Then add tangerine juice to it, mix thoroughly and simmer for about fifteen minutes. Then add citric acid to the composition and simmer for another fifteen minutes over low heat.

Be sure to stir it regularly to avoid burning, since most of the moisture evaporates at this stage.

After the time has passed, the sweetness should be removed from the stove and cooled. The jam can be considered ready! It remains to arrange it in jars or immediately serve it for tea. You can give the delicacy an original look by twisting the crusts into curls. To do this, chop the peel into long strips, one centimeter wide. Roll each of them into a tight roll, thread it with a disinfected needle and pull it very tightly.

The zest rolls are soaked in water and then boiled in sugar syrup. When the dessert is completely ready and cool, the threads are neatly pulled out. You can surprise guests with such jam or use it as a sweet gift for someone. By the way, in order to get rid of the bitter taste as much as possible, you can use the following method. The sliced \u200b\u200brind is placed in clean cool water for ten minutes. Ten grams of salt is poured into it. All this is boiled over low heat for an hour. After that, the crusts must be cooled, and you can begin to embody the culinary masterpiece!

Mandarin Jam with Bananas

The process of preparing this sweet will take a minimum of time. This will make it possible to enjoy dessert at any time (you can drink tea with it). This portion is for one meal.

Ingredients required for cooking:

• One small banana.
• Granulated sugar - 100 grams.
• One large tangerine.

First, peel the banana and cut it into slices. The tangerine is also peeled, and divided into slices, which, in turn, are cut into small cubes and poured into a saucepan. Banana circles and granulated sugar are laid out next. The jam is cooked for about fifteen minutes, then cooled down and served with tea.

Tangerine dessert with vanilla in a slow cooker

Products you need:

• Mandarins (pitted) - one kilogram.
• Water is one liter.
• Several sprigs of vanilla.
• Granulated sugar - 950 grams.
• Lemon.

First of all, you need to thoroughly rinse the citrus fruits under cold water. Then they are peeled and divided into slices, which are placed in a deep bowl. A peeled vanilla sprig is added to them, and the composition is filled with water. Boil it over medium heat until boiling. After, the heat is reduced and cooking continues for another five minutes at low heat. The mixture at this time requires copious stirring.

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Servings: 6 x 0.5 L jars
Cooking time: 2 hours 20 minutes.

Recipe description

I made tangerine jam for the first time. I love citrus fruits as much as I love trying new flavors. Last summer, for example, I made zucchini jam with lemon - it turned out very unusual, it looks like a pineapple!

It was also unusual to make blanks in winter, because usually the peak of blanks falls on August - September. And I made this unusual tangerine jam with peel in January (just now my hands have reached to describe this process). On New Year's Eve, a surplus of citrus fruits formed in my kitchen - everyone who came to visit brought tangerines - by all means. We have citrus fruits in winter - like apples in August.

So that my favorite fruits don't go to waste, I decided to try making this wonderful jam from whole tangerines - along with the crusts, because it is the crusts that contain all the flavor. In total, it took a little more than two kilograms of fruit, plus two lemons. The end result is amazingly tasty, with a very complex sweet taste with a touch of bitterness - but very harmonious and pleasant.

To make tangerine jam, you need:

• 2.2 kg of tangerines;
• 1.25 kg of sugar;
• 2 lemons.

Cooking in steps:

• Prepare all the ingredients, measure out the sugar, prepare the cooking utensils - a 5 liter saucepan will do.
• Run warm water into the sink and wash the fruit with a stiff kitchen scrubber to rinse off the paraffin that is sometimes used to coat citrus fruits for preservation.
• There are many ways to peel tangerines. I share the simplest and fastest.
• Cut each fruit in half “along the equator”. Then turn each half inside out.
• After that, the slices are easily separated from the peel. Place them in one large bowl and the rind in another.
• Lemons don't turn out as nicely, so you'll have to peel them with a knife to separate the skin from the pulp.

• Most often, tangerines contain seeds (there may be few or many). Remove them with a wooden skewer in a separate cup. Do this carefully so that the seeds do not end up in the pot.
• Typically, mandarins have very few seeds, but you will still find a few when you cut the fruit in half. There will be much more of them in lemons, remove them carefully from the lemons too.
• When you have removed all the seeds, tie them in a small piece of cheesecloth and boil with a little water for ten to fifteen minutes while you prepare the fruit.
• Now cut the tangerine peel into small strips.
• The easiest way to do this is to fold the peel in a pile, and then cut the pile into thin strips.
• After the strips are cut, cut them crosswise a couple of times to make pieces 2-3 cm long.
• Cut the lemons separately - as small as possible.

• After you have cut all the skins, put them in a large saucepan.
• The pot must be taken much larger than the amount of jam, since when cooking without a lid in a dish of insufficient volume, there will be a lot of dirt on the stove.
• Pass the citrus pulp through a meat grinder. There are other ways - blender, for example.
• Add chopped tangerine pulp to a saucepan with chopped skins and chopped lemons.
• Then add sugar there.
• And also one or two cups of water in which the seeds were boiled.
• Place the mixture over medium heat and bring to a boil, stirring occasionally.
• Cook over low heat, stirring often with a spatula or spoon.
• Scrub from surface and discard foam.
• Stir frequently to prevent the jam from burning. In the meantime, wash the jars and lids prepared for jam - better with soda, but you can also use detergents (just rinse well in hot running water).
• Boil clean lids in water for 2-3 minutes.
• Heat the oven to a temperature of 100 grams. C, put the jars in the chamber (always take a couple of pieces more than the estimated amount of jam) and sterilize for 15 minutes.

• Put the jam into hot jars from the oven when it reaches the thickness you need. I boiled it over low heat for an hour and a half, and the consistency turned out to be quite thick. Don't forget to stir! At the end, when the jam thickens, you need to stir almost continuously!
• Close and screw the lids tightly using a towel or heavy gloves to protect your hands.
• When all the jars are full and sealed, turn them upside down and leave on the table to cool.
• If the jars have drips of jam on top, leave them on until the jars cool, then just wipe with a damp cloth. Do not wipe hot jars or they may burst!
• Store ready-made tangerine jam in a cool cabinet. For use from time to time, they should be enough for a year, but if you like tangerine marmalade - in this case, they will be enough for a maximum of a month.

Since childhood, the familiar taste of tangerines has been associated with winter and the New Year. It is a pity that these citrus fruits are seasonal - they appear on sale at the beginning of winter. Their benefits have been known for a long time: a large amount of vitamin C has a positive effect on the body. But there is an opportunity to enjoy your favorite fruit at any time of the year - to make tangerine jam, which preserves the beneficial properties of fresh fruits.

Choosing and preparing tangerines

Before making tangerine jam, they should be pretreated: wash with a stiff brush and pour over with boiling water. The fact is that many suppliers cover the fruit with a thin layer of wax to improve the appearance.

For any recipe for tangerine jam, it is recommended to choose fruits that are slightly unripe, without rot and mechanical damage. The skin should not be uniform in color and darkening.

Jam recipe with wedges

This is the simplest and most common tangerine jam recipe. For 1 kg of citrus fruits, take 0.5 kg of granulated sugar and seasonings as desired. The cooking algorithm is as follows:

• peel the skin and remove white films;
• the slices are separated and placed in a saucepan;
• covered with sugar and put on medium heat.

After the slices let the juice go, the heat is reduced to low and seasonings are added. Although the tangerines are fragrant in themselves, but with a little cinnamon, star anise or vanilla sugar, they will taste richer and richer.

To obtain a not very thick consistency after reducing the heat, it is enough to boil for 15 minutes. Spices are also added after reducing the heat. If you want to have a thicker mass as a result, proceed as follows: let the jam cool and bring it to a boil again, keep on low heat for 6-8 minutes and again leave to cool. After three such cycles, the tangerine jam in slices will have the consistency of jam. In this case, the spices should be added during the last final cooking.

White fibers and films inside the fruit have a bitter taste. To eliminate it, the slices are soaked in water for 12 hours. Then pour water (for 1 kg of fruit about a glass of water) and bring to a boil. Plain sugar syrup is pre-prepared. At the final stage, the soaked slices are boiled in syrup for a quarter of an hour. After cooling, the jam is ready for use or for long-term storage in a closed container.

From citrus halves

As a result, you will get a beautiful dish of translucent fruits with an interesting taste. Of the components you will need:

• 1.5 kg of tangerines;
• 2 kg of granulated sugar;
• 1 liter of well or filtered water.

Select whole, undamaged fruits, prick them with a toothpick and blanch in water for a quarter of an hour. Then the tangerines are placed in cold water and soaked for 12 hours, changing the water after 6 hours. After that, each fruit is cut into two equal parts along the "equator" and ordinary sugar syrup is prepared. While it is hot, it is poured in halves, after cooling it is drained and brought to a boil again. The cycle of pouring tangerine halves with hot syrup is repeated three times. The result is a healthy treat. with a special aroma and taste of natural fruits.

Whole Fruit Option

Ripe tangerines of approximately the same size are selected, they are pre-pierced with a toothpick in several places. Then the fruits are boiled in a deep container for 10 minutes over low heat and ordinary sugar syrup is prepared. After softening the fruits, they are immersed in syrup and still allowed to cook for 10 minutes.

Then the container with the future jam is removed from the heat and allowed to cool. After 1.5-2 hours, bring to a boil again and cook for 10 minutes. This procedure is repeated 2-3 times until the syrup turns amber and the tangerines become translucent. To add spice to the tangerine jam, 2-3 cloves can be put into the fruit before cooking during piercing. During the last cooking, it is recommended to add the juice of one lemon to the almost finished jam.

Before making tangerine jam according to this recipe, you need to prepare the ingredients: 1 kg of citrus fruits will require 1 kg of sugar and 2 glasses of water (cloves and lemon are added to taste).

To obtain an exquisite and original tangerine jam, you can use not only spices, but also some other fruits - bananas or apples - in its preparation. Proceed as follows: add sliced \u200b\u200bbananas or pre-cooked mashed potatoes to tangerine slices during cooking. The recipe remains the same as when making citrus jam.

Using a multicooker

Most multicooker models have a Jam mode. It is enough to prepare the ingredients, place them in this “miracle machine” and start the cooking process. One kilogram of tangerines is peeled, the slices are divided and cut lengthwise into thin slices. The same procedure is carried out with one medium-sized lemon.

Citrus fruits are mixed and poured with water for a day. Then they are transferred to the multicooker bowl, 3-4 glasses of sugar are added and poured with water to the upper level of the fruit. Vanilla or cinnamon is added to taste.

The lid is closed and the contents are boiled in the "Jam" mode for 20-25 minutes. It is important that after turning off the multicooker, you do not need to open the lid until the contents have completely cooled to infuse and obtain a uniform consistency.