Unforgettable taste and the aroma of tangerines can be supplemented with cinnamon, cloves, ginger and other citrus fruits. Try making this jam and it will become a welcome treat for all family members.

Jam from tangerine slices

This jam is a classic version of the preparation. All you need for this is fruit, sugar and a cinnamon stick.

Further actions:

1. Remove the peel from 6 large citrus fruits, remove the white mesh, divide into slices, and if there are seeds, remove them.
2. Place in a saucepan, add 0.5 kg of sugar and leave for 8 hours.
3. Place the container on the fire, wait for bubbles to appear and cook, reducing the heat to low, for 20 minutes.
4. Throw a cinnamon stick into the pan and simmer for half an hour, shaking and removing the foam.
5. Remove the cinnamon stick and cook the contents until thickened for another 1 hour.
6. Afterwards, all that remains is to pour it into sterilized jars and roll up the lids.

Tangerine jam in slices can be prepared using syrup.

Stages:

1. Remove 1 kg of citrus fruit from the skin, white mesh and divide into slices.
2. Place in an enamel-lined pan and add running water until it covers the entire contents.
3. Turn on the gas and simmer over low heat for 15 minutes.
4. After the expiration date, drain the liquid and allow the slices to cool.
5. Fill with fresh, clean, cool water and leave for 24 hours. Pour 1 kg of sugar into a separate container, pour 200 ml of water and boil the syrup.
6. Transfer the soaked slices to sweet mass, mix and leave for 8 hours.
7. Put on the fire, wait for bubbles to appear and cook for 40 minutes, removing the foam.
8. Place the sweets in glass containers and roll up the lids.

Citrus peels are useful, so they can be included in jam. It contains essential oils, vitamins and microelements that help with bronchial infections, dysbacteriosis and decreased immunity. The main thing is to wash it well to remove dirt and chemicals used by manufacturers during transportation.

Preparation:

1. Wash 1 kg of tangerines with clear water. Dry and pierce each with a toothpick in several places.
2. You can insert several sticks of cloves into the holes, which will give the delicacy a pleasant and original aroma.
3. Fill a deep container with citrus fruits, add enough liquid and cook for 10 minutes over low heat. The tangerines should become soft.
4. In a separate pan, boil syrup from a glass of water and 1 kg granulated sugar. Pour the fruit into the mixture and simmer on low gas for 10 minutes.
5. Remove the container from the stove, allowing the contents to cool for 2 hours and repeat this procedure 3 more times.
6. Ideally, jam from whole tangerines should become transparent with a beautiful amber color. A few minutes before turning off the gas, pour lemon juice into the container.

Many people associate the amazing aroma and taste of tangerines with the New Year and frosty evenings winter holidays, fairy tale and good mood. Sometimes I wish I could bring back these memories. What if you turn this fruit into golden amber jam? Then the spirit of childhood and holiday will always be at your fingertips.

Can tangerines be used to make jam?

The main value of tangerines, like all citrus fruits, is their high content of vitamin C. They differ from lemons and oranges in their less pronounced sourness and somewhat loose peel structure, which makes peeling the fruit much easier. In addition, weight watchers will note low calorie content product.

Not only the pulp is valuable for jam: tangerines are almost always boiled with the peel on. Therefore, do not forget to wash the fruit thoroughly before cooking.

Note! Some sellers coat tangerines with a thin layer of wax for better preservation. Therefore, try to wash fruits with a hard sponge or brush with soap. At the end of this “bath procedure”, rinse the tangerines well or pour boiling water over them.

For jam you can use not only the pulp, but also the peel of tangerines

It makes sense to learn to distinguish tangerines by where they grow. Previously, we sold mainly Abkhazian and Georgian varieties. But now, at almost any time of the year, you can find fruits from Turkey, Spain, and Israel in stores.

The climate and soil characteristics in each region give tangerines certain properties:

• Israeli and Spanish are very easy to clean;
• Turkish ones are predominantly small in size, light orange in color, almost seedless;
• Abkhazian and Georgian have a light pleasant sourness and a taste and aroma that has been loved since childhood. In addition, a minimum of chemicals are used to process these fruits.

To make jam, you can use everything except the seeds, which, however, should not be thrown away. You can grow some beautiful ones from them. tangerine trees in my apartment.

Ingredient Selection

First of all, these are, of course, tangerines. Choose them responsibly. The fruits should be even, smooth, preferably the same size. Crumpled, rotten fruits should not be used at all.

Many housewives who know a lot about tangerine jam insist that it is better to take small, slightly unripe fruits that retain their shape when cooked. Large, overripe fruits will not require large quantity sugar, but they are only suitable for jam or preserves, in which the shape of tangerines or slices is not important.

Have no doubt, you can make excellent jam from any tangerines.

In addition to tangerines, you will need water and sugar - the main components of any jam. The standard proportions are as follows: for 1 kg of tangerines, 0.5 liters of water and 1 kg of sugar. But in some recipes we deviate from these indicators in order to achieve special taste and consistency.

Well, how could we do without additional ingredients? No dessert is complete without spices. You can add cinnamon, vanilla, star anise, aromatic herbs to the jam, and also combine tangerines with other fruits and even vegetables, such as pumpkin. Believe me, it will turn out very tasty!

Step-by-step cooking recipes

We offer you several options for making tangerine jam.

Tangerine jam will be a real decoration of the dessert table

Jam from tangerine slices

You know that citrus fruits go great with spices, right? We suggest you prepare a dessert from tangerine slices, adding cinnamon, star anise, vanilla and even a little cognac. Sweetness, tartness and delicate aroma- this is what will fill your evening when you open a jar of this jam!

You will need:

1. Peel the tangerines, remove the white films, remove the seeds. Cut the slices in half.

   

   Remove skins and seeds from tangerines

2. Place tangerine slices in a saucepan and add sugar. Place it on medium heat.

   

   Sprinkle the slices with sugar and put on fire.

3. As soon as the tangerines release their juice, immediately pour in the cognac and add seasonings. Stirring constantly, reduce heat to low and simmer for 15 minutes.
4. Then it all depends on what consistency of jam you prefer. If you like it light, then finish cooking after 15 minutes, cool the jam and serve or put it in a jar and put it in the refrigerator.

   

   Cook tangerine slices to your desired consistency

5. And if you love thick jam, even something similar to jam, will have to work a little. Remove the pan from the stove, let cool for 2-3 hours, then put it back on medium heat, after boiling, cook for 5-7 minutes. Repeat the procedure 3 times. A small note: in this case, it is better to add cognac and spices during the last cooking.
   

   You can determine readiness by scooping just a little jam into a teaspoon and dropping it onto a cold saucer. If the dessert is ready, the drop will remain round, dense and will not spread.
   

   

   The jam is ready if a drop does not spread over the saucer

From whole fruits

For this jam, choose smaller tangerines. If you only have on hand large fruits, they will have to be cut in half across the slices. Make sure that each fruit is elastic, without signs of spoilage or bruises on the peel.

So, you will need:

• tangerines - 1 kg;
• water - 1 glass;
• sugar - 1 kg;
• clove buds - according to the number of tangerines;
• juice of one lemon.

1. Wash the tangerines and remove the stems.
2. Place the fruits in a deep bowl and fill with water. Leave for several hours, or better yet, overnight: this is necessary so that the bitterness leaves the peel.

   

   Pour water over tangerines and leave overnight to remove bitterness.

3. Pierce each tangerine with a toothpick in 2-3 places. Insert a clove into one of the punctures.

   

   Pierce the tangerines with a toothpick in several places.

4. Transfer the tangerines to another container, do not fill big amount water, boil for 5 minutes after boiling. When the fruits become soft, remove them from the water and cool.
5. Now move on to the syrup. Combine water and sugar in a bowl, mix well.

   

   Prepare syrup by combining and stirring sugar and water

6. Place on the stove with low heat. Stirring continuously, bring to a boil and cook the syrup for 2 minutes.

   

   Boil the syrup and cook for 2 minutes

7. While the syrup is still hot, add the fruits to it. Leave for several hours. During this time, stir the tangerines 3 times.

   

   Tangerines should be thoroughly soaked in syrup so that the peel becomes soft and translucent

8. Boil tangerine jam you need to do it in 5 batches, each time bringing to a boil and cooling completely. On last stage add lemon juice.

Without peel

Jam from whole tangerines can be made without the peel. In this case, it is better to take slightly unripe fruits - they should be denser than in previous recipe so as not to boil over. The remaining products for dessert are in the same quantities.

1. Peel the tangerines.
2. Make a syrup, put tangerines in it, leave for several hours.
3. After this, put it on low heat.
4. Bring to a boil twice, boiling for 5 minutes each time.
5. Add lemon juice a second time.

Whole tangerines without peel are also great for jam.

There is no need to throw away the tangerine peels; we will need them for the next recipe.

Whole fruit jam - video

From tangerine peels

If all the tangerines were safely eaten by your family and guests and you didn’t hide a few for jam, don’t worry. They probably haven’t had time to throw away the peel yet. The peels are perfect for making jam.

Don't throw away tangerine peels - they make great jam

First of all, do not forget that the peel must be clean. In addition, the peels of all citrus fruits are naturally bitter, so they need to be soaked in cold water. This will take at least 10 hours. In this case, it is necessary to change the water three times.

There is another way to remove the bitter taste: place the chopped peels in cold water for 10 minutes, then drain the liquid through a colander, add 1 liter of fresh water, 1.5 tsp. salt and simmer over low heat for an hour. After this, let the peel cool.

Tangerine peels need to be soaked in water to remove the bitterness.

Now you can proceed directly to preparing the jam. You will need:

• tangerine peels - 350 g;
• sugar - 450 g;
• water - 1 l;
• citric acid - 0.5 tsp;
• tangerine juice - 50 g.

Ready jam can be placed in jars

By the way, you can give tangerine peels very much in jam original look curls.

In a slow cooker

Well, where would we be without our faithful assistant - the multicooker? Leave all the worries about making the jam to her.

The multicooker will prepare tangerine jam quickly and without hassle

You will be required:

• tangerines - 1 kg;
• water - 5 glasses;
• sugar - 3.5 cups;
• lemon - 1 pc.;
• vanilla - to taste.

1. Rinse the fruits in hot running water.
2. Cut tangerines and lemon into thin slices.
3. Place in a deep bowl, cover with water and leave for a day at room temperature.
4. Place citrus slices into a multicooker bowl, add sugar and vanilla.
5. Fill with fresh water.
6. Close the lid and cook for 20 minutes in the “Jam” or “Stew” mode.
7. Let the jam cool without opening the lid (this will allow it to infuse well and be thoroughly saturated with syrup).

How to make jam or marmalade in a slow cooker - video

In the bread machine

Modern bread machines not only bake bread, as the name might suggest. Be sure to see if your model has a “Jam” or “Jam” mode.

In order for your bread maker to prepare jam for you, it must have a “Jam” or “Jam” mode.

In addition, you will need a blender.

This recipe is good if you don't have the best the best tangerines: beaten, with dents or slightly rotten on the sides.

You will need:

• sugar - 120 g;
• peeled tangerines - 500 g;
• a pinch of citric acid.

If you wish, you can add 30 g of cognac, a little ginger, cinnamon or other spices to taste. You don't need water in this recipe: tangerines have enough own juice for such jam.

With the addition of oranges

Tangerines can be combined with other citrus fruits, such as oranges.

The combination of tangerines and oranges gives the jam a unique taste

For this jam you need the following ingredients:

• oranges - 1 kg;
• tangerines - 500 g;
• sugar - 1.5 kg;
• water - 100 ml.

1. Remove the zest from the oranges using a small grater. After this, peel all the fruits, remove membranes and seeds, dividing the fruits into slices and pieces. At the same time, try to collect all the juice that flows out when peeling oranges and tangerines in a separate glass.
2. Pour juice, water, and sugar into a deep bowl. Place on low heat and cook, stirring, until the mixture is completely dissolved. After this, add tangerines and oranges, simmer on the stove for an hour.
3. Add orange zest and cook for another 10 minutes.
4. Let the jam cool and put into jars.

With apples

Ingredients:

1. Wash the tangerines, peel and remove membranes, divide into slices and remove the seeds.

   

   Peel the tangerines and cut them into slices

2. Grate the tangerine peel.
3. Wash the apples, remove the peel and core, and grate them too.

   

   Peel and grate the apples

4. Place the grated apples in a saucepan and add water. Place over low heat and cook until they are soft enough to mash easily.

   

   Cook the apples until they are very soft

5. Grind them with a blender or rub through a sieve.

   

   Grind the apples in a blender or through a sieve

6. While the puree has not cooled, add tangerine pulp, grated citrus peel and sugar. Mix thoroughly.

   

   Add to applesauce remaining ingredients

7. Place the pan with the mixture on low heat, cook for 20 minutes, stirring constantly to avoid burning. When the jam is ready, place it in sterilized dry jars and roll up the lids.

   

   Roll the finished jam into jars or serve

With pumpkin, lemon zest and ginger

This jam has an exceptional lemon-tangerine taste. Pumpkin here is a useful “cheat”, so to speak, for quantity.

Add lemon and spices to tangerine-pumpkin jam to get refined taste and aroma

Ingredients:

• pumpkin pulp - 1 kg;
• lemons - 4 pcs.;
• tangerines -0.5 kg;
• sugar - 1 kg;
• cardamom seeds - 1 pinch;
• ginger root - 1 piece (4 cm).

It is better to take thick-skinned lemons so that the jam does not turn out too sour. If you only have thin-skinned fruits on hand, reduce the quantity to 2 pieces.

1. Cut the pumpkin pulp into small cubes.
   

   Try to choose a pumpkin with green skin. These fruits have a delicate aroma: when cut, they smell like melon.

   

Tangerine jam - delicious and very healthy treat, a real storehouse of vitamins. Do you know how to make tangerine jam? Let the tangerine jam you prepare give you many pleasant moments, wonderful memories and a real “tangerine” mood! Anything is possible - make tangerine jam!

It won't take much effort and time. You can give yourself and your loved ones such “tangerine joy” all year round, because these fruits are on sale both in winter and summer. The main thing is to choose whole, unspoiled tangerines for cooking and follow 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 (one part sugar to three parts fruit). Do you prefer classic version jam - stop at the ratio 1:1. Tangerine jam can be prepared in different ways. There are recipes for cooking with the peel, which, by the way, is almost as healthy as the pulp. It's time to introduce you, our dear hostesses, to the recipes for this amazing delicious dish.

1. Whole fruit tangerine jam

Ingredients

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

Preparation

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

In a separate saucepan, cook the syrup from water and sugar for 10 minutes. Once it thickens, immerse 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 clear and has an amber color. A few minutes before full readiness add lemon juice to the contents of the pan.

2. Tangerine jam in halves

Ingredients

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

Preparation

Select undamaged tangerines for jam, prick them with a toothpick and blanch them in hot water within 15 minutes. Then remove them, immerse them in cold water and keep them in it for 12 hours, changing the water twice during this time. When the time is up, cut each tangerine crosswise into 2 parts, pour in 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 the finished tangerine jam into sterilized dry jars and seal with sterile lids.

3. Tangerine jam

Ingredients

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

Preparation

Peel the washed tangerines and divide into slices. Place tangerine slices in enamel pan, fill them with water so that it covers the entire surface of the tangerine slices, and cook at low boil for 15 minutes. Then remove the pan from the heat, drain the water, and cool the slices themselves.

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

4. Tangerine jam with cinnamon

Ingredients

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

Preparation

Wash the fruit, peel the skin, remove the seeds (if any), divide into slices and place in a saucepan. Sprinkle the slices with sugar and leave for 8 hours. Then place the pan with the contents on the stove, boil, reduce the 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, remove the cinnamon stick and cook the jam until thickened for another 1 hour. Then pour into hot jars and close with lids.

5. Tangerine jam with apples

Ingredients

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

Preparation

Peel the tangerines and divide into slices. Grate the tangerine peels. Peel the apples, remove the core and grate. Place the apples in a saucepan, add water and cook until pureed. Rub the cooled puree through a sieve and pour it back into the pan. Add sugar, zest and tangerine slices, mix thoroughly and cook, stirring constantly, for 20 minutes.

Enjoy your tea!

Usually used for homemade preparations local fruits and berries that cannot be eaten during the season fresh. In fact, jam can be made from many fruits - for example, citrus fruits. It will save bright aroma fresh fruit, will delight you with a juicy orange hue. We invite you to get acquainted with different recipes jam from juicy tangerines and choose any to your taste!

A distinctive feature of citrus fruits is that not only their pulp is used in cooking, but also their peel. She gives ready-made dish 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 the workpiece choose ripe fruits without damage. Further preparation depends on the recipe - in some places they need to be peeled and divided into slices, in others whole tangerines or unpeeled halves are used. Be sure to wash fruits, especially store-bought ones, thoroughly!

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

Jam recipes

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

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

Ingredients:

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

How to cook:

1. Peel the fruit and divide into individual slices. Place them in a cooking bowl, add sugar and stir. Let them soak like this for a couple of hours.
2. Place the container on the stove and add a cinnamon stick. When the mixture boils, pour in cognac 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 cool it again for 4 hours, boil again for 5 minutes. The more times the jam boils and cools, the thicker it will end up.

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

Tangerine jam with orange and ginger

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

You need to peel the orange and cut off the light pulp from the inside. Also remove the films from the slices. Boil water, add a pinch of salt and throw in the strips orange zest for 3-5 minutes. Take it out and rinse 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 become bitter later. To save time, jam is prepared without it at all.

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

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

Tangerine jam in a slow cooker step by step

Ingredients:

• 2 kg tangerines;
• 1.5 kg sugar;
• 250 ml 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 grind. Remove the remaining large seeds.
2. Pour the mixture into the multicooker bowl, add water and set the “Stew” mode for 1.5 hours. The time may be longer or shorter depending on the multicooker model, so you need to constantly monitor the thickness of the product.

Tangerine jam with kiwi and lemon

You will need:

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

Preparation:

1. Wash the tangerines thoroughly and cut them crosswise into two parts. Peel and cut the kiwi into cubes, wash the lemon and cut into slices.
2. Boil syrup from sugar and water - wait for the mixture to boil, reduce 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 container with 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.

Recipe for jam from apples and tangerines in slices

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

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

The finished jam can be whipped with a blender for homogeneity or left as is, with pieces.

Jam from whole tangerines with peel

For this recipe, choose the smallest fruits:

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

How to cook:

1. Wash the fruit thoroughly in hot water; for store-bought fruits, additionally use a special brush.
2. Place them in a deep bowl and pour clean water and leave overnight (at least 8 hours).
3. Drain the water, dry the fruits, make 6-8 punctures on each fruit with a toothpick - through them it will penetrate sugar syrup, and juice comes out.
4. Combine sugar and water in a container for making jam, bring to a boil, cook over low heat for 5 minutes.
5. Place fruit in syrup, cook for 7-10 minutes, remove from heat and leave for 6 hours.
6. Boil the mixture again, cook for 10 minutes, cool for 4 hours. Repeat 2 more times.
7. For the last time, there is no need to cool the jam, but immediately pour it into sterilized jars and seal it.

Many people associate New Year's holidays with champagne, a salad named after the famous French chef, and a lot of tangerines. Sometimes too big to eat them.

Delicious tangerine and clementine jam – photo recipe

The recipe for tangerine jam will also help those housewives who live in regions with a mild climate and tangerine orchards regularly produce a harvest of these wonderful fruits. The delicacy will be tastier and more elegant if you put whole clementines in it.

In order to cook tangerine and clementine jam is needed:

• 700 g tangerines.
• 300 g clementines.
• Large orange.
• 750 - 800 g sugar.

Preparation:

1. All fruits are washed well hot water. To wash it all away harmful substances, which are sometimes used to treat citrus fruits, the washed fruits are poured with warm water and after a quarter of an hour they are washed again.

2. Cut the orange in half and use a fork to squeeze the juice out of one half.

3. Pour the juice into a heat-resistant bowl or pan; you should get at least 100 ml of juice; if less, add water to it. Add sugar.

4. Heat the mixture over low heat until syrup is obtained.

5. Peel the tangerines and separate them into slices, cut the remaining orange into slices.

6. The fruits are dipped in syrup and simmered over low heat for 15 minutes.

7. After this, clementines are dipped into the tangerine jam. Before this, they are pricked with a thick needle or toothpick.

8. Bring everything to a boil, cook for half an hour.

9. After this, the tangerine and clementine jam is completely cooled at room temperature.

10. Reheat the tangerine jam to a boil and cook for another half hour. The operation is repeated.

11. After this, drink tea with jam from tangerines and clementines, use it for fillings and desserts.

Recipe for tangerine jam in slices

The first thing you need to know is how to choose the right fruits. Abkhazian and Georgian are considered the best, although they are smaller in size and may have a sour taste.

But they are better from the position that in the territories of Georgia and its neighbor Abkhazia they are not yet so actively using chemical substances, increasing the shelf life of fruits several times.

The second point is the method of preparation. The most popular is jam, in which tangerines are divided into slices; it can be served with tea or used to decorate a pie.

Ingredients:

• Tangerines – 1 kg.
• Sugar – 1 kg.
• Water – 1 tbsp.
• Cloves (spice) – 2-3 buds.

Cooking technology:

1. To select tangerines first, of course, it is best to take the ripest fruits.
2. Rinse the fruits. Remove the peel, remove the white veins, as they give a bitter taste, and divide into slices.
3. Place the prepared raw materials in a suitable container and fill with water.
4. Put on fire. After boiling, keep on fire for 15 minutes.
5. Drain the water. Tangerine slices cool. Soak in cold water for a day.
6. Proceed to the next process. Pour water into the container in which the jam cooking process will take place, put clove buds, boil, and remove the buds.
7. Add sugar and cook syrup.
8. Turn off the heat and put tangerine slices into the syrup, naturally, after draining the water. Leave in syrup overnight.
9. Boil the jam over low heat for 40 minutes. Remove any foam that appears on the surface with a wooden spoon.
10. Sterilize containers. Pack them in ready-made jam, seal tightly.

Store refrigerated and serve on holiday occasions or when you urgently need to lift the spirits of one of your family members.

How to make jam from tangerines with peel

The following method of preparing tangerine jam is suitable for lazy people and lazy people, since the fruits are boiled immediately in the peel, that is, there is no need to peel or cut. In addition, the recipe only requires small sunny orange tangerines.

Ingredients:

• Tangerines – 1 kg.
• Sugar – 1 kg.
• Water – 500 ml.
• Lemon – ½ pc.

Cooking technology:

1. Since the peel of tangerines contains many essential oils that can make the jam bitter, you need to get rid of them. To do this, tangerines should be blanched - put in boiling water for 15-20 minutes.
2. The next stage is soaking the southern gifts in cold water - for a day, preferably changing the water several times.
3. Drain in a colander. Cut each tangerine in half (across the slices).
4. Boil syrup from sugar and water, you need to take half the amount.
5. Now pour the syrup over the fruits again for a day. Place in a cool place, cover with a lid so that the jam does not absorb foreign odors.
6. The next day, dissolve the remaining sugar in 250 ml of water and add to the tangerines.
7. Boil for 20 minutes. Leave for 6 hours.
8. Squeeze lemon juice from half a lemon. Boil for 20 minutes.
9. Cool. Package.

This makes jam delicious syrup and no less tasty and very beautiful tangerine halves.

Delicious tangerine peel jam

IN new year holidays You can not deny yourself the pleasure and enjoy plenty of oranges and tangerines. But from the crusts experienced housewives They make amazingly delicious jam. And it’s best to take two types of peels.

Ingredients:

• Peels of tangerines and oranges – 1 kg.
• Sugar – 300 gr.
• Water – 1 tbsp.

Cooking technology:

1. Prepare citrus peels, rinse them thoroughly under water, and if possible, cut off the white part inside the peels, which contains large quantities of essential oils.
2. Next, several days will be required for soaking. This is easy to do - fill the crusts with water, then simply change the water. If it works, then several times a day; if not, at least once.
3. After 3-4 days, you can begin the cooking process directly. Boil the syrup and place the peels of tangerines and oranges squeezed out of water into it.
4. Cook over low heat until they turn a clear amber color.

If you add water, there will be more syrup; with a small amount of water, citrus peels will resemble candied fruits.

How to make jam from whole tangerines

Exist different ways making jam from citrus fruits - some housewives take slices, removing the peel, others make puree jam. But the most impressive is the jam in which the tangerines are boiled whole, and therefore retain their shape, but become very beautiful.

Ingredients:

• Tangerines – 1 kg (small in size).
• Sugar – 1-1.2 kg.
• Water – 250 ml.
• Lemon – 1 pc.
• Clove buds (spice) - according to the number of tangerines.

Cooking technology:

1. Since tangerines retain their shape, you need to select the most best fruits– no cracks, dents, rotten spots.
2. Wash under cold water and cut out the stem using a sharp knife.
3. Soak the fruits in cold water for a day, this will get rid of the bitter taste caused by the essential oils contained in the peel.
4. Drain the water from the tangerines, use a toothpick to make punctures in several places so that the syrup penetrates inside faster and the cooking process proceeds more evenly.
5. Stick 1 piece into each fruit. cloves, which will give a pleasant spicy aroma.
6. Place tangerines in water and boil for 10 minutes.
7. Separately boil sugar syrup.
8. Transfer citrus fruits from boiling water to syrup. Leave until cool.
9. Next, bring the jam to a boil several times and simmer for 5-10 minutes. Turn off the heat again and leave until completely cooled.
10. For the very last time, squeeze lemon juice into the almost finished jam. Boil.

Pack hot, seal, looks amazing in glass containers. But it also tastes wonderful.