Prep Time
8 h.
Cooking Time
30 min.
Serves
2
Difficulty
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When you cook tangerine jam with the peel, you get all the benefits of these little "orange delights": the juiciness and sweetness of the segments, the crazy aroma of the zest with its slight bitterness, which gives the bright dessert a special charm. The main thing is not to forget to thoroughly wash the tangerines using a brush to remove the thin layer of wax that covers citrus fruits. This wax is used to treat the fruits for preservation, attractive appearance, and to prevent mold during transportation and storage.
Total Ingredients: 2
Serves:
Mandarin - 1 kg
Sugar - 1 kg
Serves:
🥓
Fat
2г
🍚
Carbohydrates
1072г
🥩
Proteins
8г
🔥
Kcal
Tangerine jam is cooked with the peel on, so be sure to wash the tangerines with a brush, thoroughly removing the wax that is applied to them for better preservation. Pat the tangerines dry with a towel.
Cook the syrup from sugar and 100 ml of water, bring to a boil and cook for 10 minutes.
Cut the tangerines into thin (2-3 mm) circles. Carefully lower the tangerine rounds into the syrup.
Bring to a boil over high heat, reduce heat to low and simmer for 3 minutes, skimming off foam if it forms. Remove from heat and cool for 2 hours.
Repeat bringing to a boil over high heat, cooking for three minutes and cooling for 2 hours 3 more times. Pour the jam into sterilized jars and seal if desired.
Follow the instructions step by step