How to make tangerine jam? Unusual tangerine jam.

If you want to serve something unusual for tea, make tangerine jam. It is prepared quickly and simply. But in the end delicate delicacy takes on a fantastic bright orange color that will add a little sunshine to your table.

Classic recipe

You will need:

granulated sugar – 1 kg;
tangerines – 1 kg.

Step-by-step instruction:

We clean the peel of dirt and remove it along with the seeds, if they are present in the fruit.
Divide the pulp into slices and transfer to a deep, spacious cup.
Evenly distribute 0.5 kg of sugar on top of the fruit. Leave it overnight.
During this time, the pulp of the tangerines will absorb the sugar and release juice.
Carefully mix the fruit mixture and put it on the stove to cook.
We wait until the jam boils, reduce the heat to minimum power and cook for 20 minutes.
If foam appears on the surface of the mass, remove it and stir the tangerines from time to time so that they do not burn.
Let the dish sit for about an hour and put it into jars.

Spicy recipe with added cinnamon

Recipe Ingredients:

granulated sugar – 0.5 kg;
six tangerines;
cinnamon stick;
peel of one tangerine.

Algorithm of actions:

We remove the peel from the fruit; if there are seeds in the tangerines, then we remove them too.
Divide the pulp into slices and pour them into a cup. Cover the tangerine slices with sugar and leave the cup on the table overnight.
Wash the peel of the fruit, cut into small pieces and add to tangerines.
Pour the contents of the cup into a saucepan and place the dishes on the fire.
Cook the dish for 20 minutes over low heat, then throw in the cinnamon stick and cook for another 20 minutes.
Remove the cinnamon stick from the jam. We wait until the fruit mass cools down a little and pour it into sterilized jars or serve it with tea.

Tangerine jam slices

List of ingredients:

cinnamon – 8 g;
sugar – 0.6 kg;
peeled tangerines – 0.6 kg;
water – 80 ml.

How to make tangerine jam in slices:

We remove the peel from our fruits, remove the white films and carefully divide the orange pulp into slices.
Combine tangerine slices, cinnamon and sugar in a large bowl.
Pour water into the fruit mixture and mix everything as carefully as possible with a wooden spatula. The slices must not be damaged, otherwise the jam will resemble porridge.
Leave the mixture for two hours. After that, turn on the fire and set it to minimum power.
Cook the delicacy until it boils, then turn on high heat and cook for 3 minutes.
It is no longer possible to cook tangerines, otherwise the slices will become whole will not be preserved, but the syrup is not yet as thick as we need. Therefore, we choose tangerines and put them in jars. And cook the liquid that remains after the fruit for 5 minutes, cool and cook for another 5 minutes.
All that remains is to add the syrup to the tangerines in the jar and the jam is ready.

To prepare homemade preparations, local fruits and berries are usually used, which cannot be eaten in season. fresh. In fact, jam can be made from many fruits - for example, citrus fruits. It will save bright aroma fresh fruits 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:

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.
Place the container on the stove and add a cinnamon stick. When the mixture boils, pour in cognac and boil for 15-20 minutes.
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. Get it, pour it over 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:

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. Remaining large seeds put away.
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:

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.
Boil syrup from sugar and water - wait for the mixture to boil, reduce heat, cook for 10-15 minutes until it begins to thicken.
Add tangerines and lemon to the syrup, boil, cook for 20 minutes. Remove from heat and leave for 4-6 hours.
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.
The jam is ready for pouring and sterilization in any convenient way.

Recipe for jam from apples and tangerines in slices

For this preparation, take citrus fruits (weight without peel), apples and sugar in equal proportions. 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.

Ready jam You can beat it with a blender for homogeneity or leave it 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:

Wash the fruit thoroughly hot water, for purchased ones, additionally use a special brush.
Place them in a deep bowl and pour clean water and leave overnight (at least 8 hours).
Drain the water, dry the fruits, make 6-8 punctures on each with a toothpick - through them the sugar syrup will penetrate inside and the juice will come out.
Combine sugar and water in a container for making jam, bring to a boil, cook over low heat for 5 minutes.
Place fruit in syrup, cook for 7-10 minutes, remove from heat and leave for 6 hours.
Boil the mixture again, cook for 10 minutes, cool for 4 hours. Repeat 2 more times.
IN 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 big amount 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 off all the harmful substances that are sometimes used to treat citrus fruits, washed fruits are poured 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:

To select tangerines first, of course, it is best to take the ripest fruits.
Rinse the fruits. Remove the peel, remove the white veins, as they give a bitter taste, and divide into slices.
Place the prepared raw materials in a suitable container and fill with water.
Put on fire. After boiling, keep on fire for 15 minutes.
Drain the water. Cool the tangerine slices. Soak in cold water for a day.
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.
Add sugar and cook syrup.
Turn off the heat and put tangerine slices into the syrup, naturally, after draining the water. Leave in syrup overnight.
Boil the jam over low heat for 40 minutes. Remove any foam that appears on the surface with a wooden spoon.
Sterilize containers. Pack the prepared jam in them and seal tightly.

Store refrigerated and serve festive occasions or when you urgently need to cheer up one of your family members.

How to make jam from tangerines with peel

The next method for preparing tangerine jam will do big 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:

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.
The next stage is soaking the southern gifts in cold water– for a day, preferably, change the water several times.
Drain in a colander. Cut each tangerine in half (across the slices).
Boil syrup from sugar and water, you need to take half the amount.
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.
The next day, dissolve the remaining sugar in 250 ml of water and add to the tangerines.
Boil for 20 minutes. Leave for 6 hours.
Squeeze lemon juice from half a lemon. Boil for 20 minutes.
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:

Prepare citrus peels, rinse them thoroughly under water, if possible, cut off the white part inside the peels containing essential oils a lot.
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.
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.
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:

Since tangerines retain their shape, you need to select the best fruits - without cracks, dents, or rotten spots.
Wash under cold water and cut out the stem using a sharp knife.
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.
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.
Stick 1 piece into each fruit. cloves, which will give a pleasant spicy aroma.
Place tangerines in water and boil for 10 minutes.
Separately boil sugar syrup.
Transfer citrus fruits from boiling water to syrup. Leave until cool.
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.
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.

It's winter in the North Caucasus. Despite the fact that in our winter every third day is sunny and the air temperature sometimes rises to +10º C, citrus fruits do not grow here. But on the other side of the Greater Caucasus Range, in Abkhazia, just at this time, tangerines are ripening. These bright and juicy fruits delight the eye, lift our spirits and, of course, fill us up. vitamin C, which is so abundant in citrus fruits. Usually we eat tangerines fresh, but in Transcaucasia they also cook tangerines. delicious jam. Main value tangerine jam is that tangerines are boiled with the peel on. It is the peel that gives this delicacy a slight bitterness, and bitterness, as you know, has a great effect on digestion. - that very delicacy that is not just tasty, but also healthy.

You will need:

tangerines 1 kg
sugar 1 kg 400 gr
water 300 ml

Don't be surprised that there is so much sugar. Usually, when making jam, to prepare syrup, take 700 - 1000 grams of sugar per 1 kg of fruit, but since even small tangerines are a rather large fruit, there must be a lot of syrup so that the tangerines float freely in it. Tangerine syrup is very unusual, with a bright citrus taste and aroma - goes well with cheese.

For jam, it is better to choose small tangerines with tight-fitting peels.
Before making jam, wash the tangerines well. Sometimes the manufacturer covers the fruits with a thin layer of wax for better preservation, so you can wash them with a brush and hot water.

Step-by-step photo recipe:

Important pour tangerines with cold water for 10-12 hours (usually overnight). This procedure helps remove excess bitterness and nitrates from the peel, which can accumulate in the peel.

In the morning, drain the water and prick the tangerines on all sides with a fork or toothpick - this way the fruits will be evenly soaked in syrup.

Small tangerines can be boiled whole, but I prefer to cut them. Cut the tangerines in half across the slices. If there are seeds, remove them.
Advice: if you decide to cook tangerines whole, increase the cooking time to 10-15 minutes, as well as the number of boiling times to 5-6 times.

Boil the syrup- combine sugar and water in a bowl, stir and place on low heat.

With continuous stirring bring the syrup to a boil and cook for a couple of minutes.

Turn off the fire and put tangerines in syrup. Stir and leave the tangerines in the syrup until evening. During the day, you can gently stir the tangerines 2-3 times so that they are better saturated with syrup.

In the evening, bring the jam back to a boil.. Cook for 2-3 minutes. Stir so that the jam does not burn. Turn off the heat and leave the tangerines until the morning.

In the morning, remove the tangerines from the syrup..

Bring the syrup to a boil, simmer for 10-15 minutes so that it thickens a little.

Place tangerines in syrup, bring to a boil, cook for 5 minutes. Place the hot jam into clean, dry (sterilized) jars.
Advice: With The easiest way to sterilize is to pour boiling water into a jar, pour it out after 5 minutes, shake off the drops well and let it dry. Boil the lids in water for 5 minutes and place them on a clean towel.

As you can see, cook tangerine jam It’s not difficult at all, but joy is definitely guaranteed!

Orange is considered one of the most favorable colors in psychotherapy. Orange is pleasing to the eye, its color scheme is very warm and always reminds of positive memories hidden in the depths of the observer’s soul.

Wish you enjoy your tea and the same bright, sunny and orange mood like this Caucasian delicacy - tangerine jam!

And this is the Greater Caucasus Range and its highest peak, Elbrus - in sunny weather it is clearly visible. Right behind it is the beloved Black Sea, sunny Abkhazia and tangerine gardens - in a word, subtropics! Photo by Pavel Bogdanov

Tangerine jam. Brief recipe.

You will need:

tangerines 1 kg
sugar 1 kg 400 gr
water 300 ml

Soak tangerines in cold water for 10-12 hours (usually overnight).
In the morning, drain the water and prick the tangerines on all sides with a fork or toothpick and cut in half across the slices.
Cook the syrup - combine sugar and water in a bowl, stirring continuously, bring the syrup to a boil and cook for a couple of minutes.
Place tangerine halves in hot syrup, stir and leave until evening. During the day, you can gently stir the tangerines 2-3 times so that they are better saturated with syrup.
In the evening, bring the jam to a boil again. Boil for 2-3 minutes. Stir so that the jam does not burn. Turn off the heat and leave the tangerines until the morning.
In the morning, remove the tangerines from the syrup. Bring the syrup to a boil, cook for 10-15 minutes until it thickens a little.
Place tangerines in syrup, bring to a boil, cook for 5 minutes. Place the hot jam into clean, dry (sterilized) jars.

If you decide to cook tangerines whole, increase the cooking time to 10-15 minutes, as well as the number of boils to 5-6 times.

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2017-06-16

Tangerine jam - delicious and very healthy treat, a real treasure trove 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.Tangerine jam from whole fruits

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

How to make tangerine jam from whole fruits:
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 amber. A few minutes before full readiness add lemon juice to the contents of the pan.

2. Tangerine jam in halves

Products:
1. Tangerines - 1.5 kg.
2. Sugar - 2 kg.
3. Water - 1 liter

How to make tangerine jam in halves:
Select undamaged tangerines for jam, prick them with a toothpick and blanch in hot water for 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 over 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. Jam from tangerine slices

Products:
1. Tangerines - 1 kg.
2. Sugar - 1 kg.
3. Water - 200 ml.

How to make jam from tangerine slices:
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 prepared jam over sterile jars and roll it up.

4.Tangerine jam with cinnamon

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

KaTo prepare tangerine jam with cinnamon:

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

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

How to make tangerine jam with apples:
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, pour back into the pan, add sugar, zest and tangerine slices, mix thoroughly and cook, stirring constantly, for 20 minutes.

6.Tangerine jam with bananas

Products:
1. Tangerines - 1 kg.
2. Sugar - 1 kg.
3. Banana - 2 pcs.
4. Water - 200 ml.
5. Lemon juice - 1 pc.

How to make tangerine jam with bananas:
Peel the tangerines from the skin and seeds, cut into small cubes and cover with sugar. When the tangerines give juice, pour in water and put them on the fire. Bring to a boil and simmer for 15 minutes over low heat. Then turn off and let cool. After 3-4 hours, repeat the procedure. Cut the peeled bananas into thin slices, add to the tangerines and pour in the juice of 1 lemon. Boil everything for 10-15 minutes, stirring constantly. Leave until completely cooled, and then repeat the procedure again. The liquid should evaporate by half and the bananas should turn into puree. After cooling, the jam should thicken. Place the finished jam into prepared jars and close the lids.

7.Tangerine jam with cognac

Products:
1. Tangerines - 0.5 kg.
2. Sugar - 0.5 kg.
3. Cognac - 3 tbsp. spoons

How to make tangerine jam with cognac:
Take small tangerines to make jam, peel, divide into slices, add sugar, add cognac and leave overnight. Place the container on the fire, without bringing the contents to a boil, simmer over low heat for 40 minutes. Then cool, transfer to a 0.7 liter jar, close the lid and store in the refrigerator.

8.Tangerine jam with vanilla, star anise and cognac

Products:
1. Tangerines - 1 kg.
2. Sugar - 500 gr.
3. Cinnamon - 1 stick
4. Vanilla sugar- 2 teaspoons
5. Star anise - 2 stars
6. Cognac - 50 ml.

How to make tangerine jam with vanilla, star anise and cognac:
Peel the tangerines, remove white membranes and seeds, separate them into slices, cut them in half, sprinkle with sugar and place on medium heat. When the juice appears, add spices and cognac, reduce heat and simmer for 15 minutes over low heat, stirring occasionally. Determine the readiness of the jam according to your preference: if you like thick jam, cook in several stages for 5-7 minutes. If you like a more natural and lighter textured jam, then 15 minutes will be enough.

9. Tangerine jam with cardamom and pine nuts

Products:
1. Tangerines - 1.5 kg.
2. Sugar - 1 kg.
3. Vanilla sugar - 2 teaspoons
4. Cinnamon - 1 tbsp. spoon
5. Cardamom - 1 pc.
6. Peeled Pine nuts- 50 gr.

How to make tangerine jam with cardamom and pine nuts:
Peel two-thirds of the tangerines and cut the pulp into small pieces, being careful to keep the pulp inside while removing all the seeds. Place the chopped fruit in a saucepan. Squeeze the juice from the remaining tangerines into the pan. Place on the fire, bring the mixture to a boil, add the remaining ingredients, reduce the heat and cook, stirring, for 30 minutes. At the end of cooking, add pine nuts and boil a little more.

10. Tangerine jam with ginger and rosemary

Products:
1. Tangerines - 3 pcs.
2. Apple - 2 pcs.
3. Root fresh ginger- 2 cm.
4. Rosemary - 1 sprig
5. Cardamom - 3 pcs.
6. Sugar - 1 kg.

How to make tangerine jam with ginger and rosemary:
Wash the tangerines, dry them with a napkin and cut each fruit into 8 equal parts without removing the peel. Remove the seeds, if any. Wash the apples, dry them and peel them. Cut them into small pieces, approximately the same size as tangerines. Peel the ginger and cut it into thin strips. Place tangerine slices, apples and ginger into a small saucepan. Mix it all, add cardamom and sugar. Mix the products thoroughly again and leave for 1.5 hours so that the sugar is saturated with juice. When the time is up, stir the mixture and, stirring, bring to a boil. Add a sprig of rosemary to the jam and continue to cook over low heat for 1 hour, remembering to stir. Pour the finished jam into jars and close the lids.

11.Tangerine jam with lemon

Products:
1. Tangerines - 300 gr.
2. Lemon - 1 pc.
3. Sugar - 0.2 kg.
4. Gelatin - 5 gr.

How to make tangerine jam with lemon:
Wash the tangerines, peel them, divide them into slices and place them in a deep container. Also wash the lemon, grind it together with the peel in a blender and add it to the tangerines. Mix the resulting mixture well and leave for 1 hour so that the tangerines release juice. Soak in 2 tbsp. water gelatin. Transfer the tangerine mass into a saucepan, place it on the stove, bring to a boil, and then, reducing the heat to medium, cook the jam for 20 minutes. Then add gelatin, stir and cook for another half a minute. Pour the finished jam into a jar and cool.

12. Tangerine peel jam

Products:
1. Tangerine peels - 1 kg.
2. Sugar - 1.5 cups
3. Tangerine zest - 30 g.
4. A little citric acid or lemon juice
5. Water - 2.5 glasses

How to make jam from tangerine peels:
Soak tangerine peels in cold water for 24 hours. Then, cutting them into thin strips, blanch for 4-5 minutes, then drain the water, add sugar and cook the syrup for 10 minutes. Dip the peels into the prepared hot syrup and cook until fully cooked for 30 minutes over low heat. Before finishing cooking, add tangerine zest, a little citric acid or lemon juice. Let the finished jam cool, pour into jars and close tightly with a plastic lid.

13. Jam from tangerine peels “For natural coffee”

Products:
Tangerine peels -400 gr.
Sugar - 1 glass

How to make jam from tangerine peels “For natural coffee”:
Douse tangerine peel boiling water, chop finely, place in an enamel pan, add water, cover with a lid and leave for 12 hours in a warm place. Then drain the water, stir the crusts with sugar and cook the resulting mixture for 40 minutes over low heat. Transfer the finished jam into jars, close the lids and store in cool place. This jam is served exclusively with natural coffee.

"Home Recipes" wishes you bon appetit!