We just can't get enough of tangerines and clementines in winter! No matter whether you just enjoy it as is or with itbakes a delicious cake, the tangerines bring a little sunshine into the gray everyday winter life. If you want to capture the wonderful aroma of one of the most popular citrus fruits, simply make jam out of it! Today we'll show you a few recipes for delicious tangerine jam that you can adapt to your own taste.
How to prepare tangerine jam with or without peel?
There is no clear answer to this question because both are possible. The decision will depend on your taste preferences. With the peel, the tangerine jam becomes a little more bitter, but also more aromatic. Instead, peeling the fruit in advance or using just the juice will result in a sweeter spread. So it's up to your own taste whether you remove the peel or use it.
Choosing the right tangerines
In principle, any type of tangerine is suitable if you want to make jam from it. For jam without a peel, it is best to choose a variety that is easy to peel and is seedless. It is still recommended that you cut each tangerine in half to check for seeds.
Tip: Instead of throwing away the seeds, you can follow our guide on how to make one from themGrow your own tangerine treecan.
Please note that the jam is only as good as the fruit. Since tangerines are in season, it shouldn't be too difficult to find a tasty variety. Still, always taste the pulp in advance, just in case.
Make your own jam from fresh tangerines: This is how it works!
Tangerine jam has a unique, wonderfully fresh taste that goes well with all types of toast, croissants, pastries and cookies. And what's even better: you can make the delicacy yourself at home instead of buying it ready-made.
Homemade tangerine jam is certainly not rocket science! It doesn't require any special knowledge in the kitchen and can be done even by those who don't like cooking. The peeled fruits are pureed and then cooked on the stove until they solidify. The color is beautiful and the taste is pure tangerine. If you don't use too much sugar, it creates a perfect balance between sweet and sour. The natural pectins in the fruit are enough to thicken the jam.
Making tangerine jam without peel: Simple 3-ingredient recipe
If you are not a fan of the bitter taste of jams, then this recipe is perfect for you! You spread the jam without the peel, which results in a milder taste.
Tangerines have a lot of the fruit's own pectin, which makes the use of any gelling aid such as jamming sugar or pectin unnecessary. If you want a super firm jam, you can use some low sugar pectin.
Ingredients:
- 1.5 kg tangerines
- 200g sugar
- the juice of 2 lemons
Preparation:
Peel the tangerines and cut each one in half to remove the seeds.
Place the pulp in the food processor and puree until smooth. Work in batches if necessary.
Pour the tangerine puree into a saucepan and add the sugar and lemon juice. Bring the mixture to a boil, then reduce the heat slightly and simmer for about 30-40 minutes, stirring regularly. Do not cover the pot!
The liquid will initially foam but will eventually be absorbed. When the mixture is ready, it will begin to thicken and become a little darker and shinier.
To check the consistency of a jam, freeze a small plate and drip some onto the plate to allow it to cool quickly. When the jam sets, it is ready. If not, let it cook a little longer. (Basically, the longer you cook the jam, the thicker it will be when it cools.)
Once the jam is ready, pour it into clean jars and let it cool on the counter. When it reaches room temperature, cover and place in the refrigerator. The tangerine jam can be stored in the refrigerator for at least 10 days. But you will definitely use it up sooner.
Recipe for tangerine jam with peel
If you particularly like the bitter taste of the classic jam made from citrus fruits, then we recommend that you prepare the jam together with the peel. We explain below how the preparation of the fruit and the procedure differ.
Tip: If you want to prepare the citrus fruits including the peel, buying organic tangerines would be appropriate. Also, don't forget to rinse the outside of the shells very well.
Ingredients:
- 1.2 kg tangerines, organic quality, rinsed thoroughly
- 600g sugar
- Juice and seeds of 2 lemons
Preparation:
Place the tangerines (whole) in a large pot of boiling water and cook for 20 minutes. Remove the fruit and reserve some of the water.
Quarter the cooked tangerines without peeling them, only removing the seeds. Halve two lemons and reserve the seeds as well. Heat some of the tangerine cooking water in a small saucepan, add the lemon and tangerine seeds and cook for 5 minutes. Then discard the cores.
Place the quartered tangerines in a food processor and pulse for a few seconds. Don't expect a smooth consistency. Then put the tangerines in a large pot, add the sugar, lemon juice and the cooking water from the seeds. Bring gently to the boil (the sugar needs to dissolve first) and let everything cook for 18-20 minutes.
Pour the cooked jam into sterilized jam jars and close them immediately. Allow the jars to cool and let the jam steep for 1 to 2 days before enjoying.
