Tangerine jam with peel - how to make jam from whole tangerines, a simple recipe.
Tangerine jam made from whole fruits with skin will surprise and delight you with a fresh, exotic taste. It is also incredibly beautiful in appearance, and when preparing it at home you won’t have to spend a lot of time standing at the stove. It’s easy to prepare, you just need to stock up on the “right” tangerines and you will get an unusual, very aromatic and tasty jam.
How to cook tangerine jam with crust and whole fruits.
For 1 kg of tangerines, take 1.5 kg of sugar; for syrup you will need 1 liter of water and 1 kg of sugar (for 1 kg of fruit - 1.5 liters of syrup, then 250 g of sugar three times).
Select fruits for jam that are unripe and small-fruited. Sort them by size, set aside any wrinkled or damaged ones. Wash thoroughly.
Then pierce the tangerines with a fork or toothpick along the segments.
Immerse them in hot (85-95°C) water for 15 minutes.
The next stage is to soak the fruits in cold water for 24 hours, then pour sugar syrup over the tangerines, boil for 5 minutes and soak again, but for 12 hours.
Cook the jam by boiling for five minutes and cooling for twelve hours in three steps. Each time before cooking, add a portion of sugar.
After the final cooling, pour the resulting syrup into a bowl, boil until transparent and pour it over the tangerines placed in jars.
Sterilize half-liter jars for half an hour, liter jars for 50 minutes. Roll them up hot.
You will definitely amaze your household and friends by putting on the table the amazing-tasting, magically amber tangerine jam, prepared for future use, the fruits of which will resemble the bright summer sun.
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