How to cook tangerine jam quickly and in slices. Tangerine jam “Christmas tree”

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 classic version blanks. All you need for this is fruit, sugar and a cinnamon stick.

Next steps:

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 until bubbles 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 the sweet mixture, 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.

Tangerine jam has the same taste as fresh tangerines, so you will get the same pleasure from eating this sweet delicacy. Cook tasty treat It is possible not only from tangerines alone, they are combined with gooseberries, lemon and other products. They even make jam from tangerine peels.

About the beneficial properties of tangerine

Tangerine jam contains a lot of vitamins, and all because they themselves are very healthy. Synephrine contained inside citrus fruit, helps relieve body swelling and clear mucus from the lungs. Fresh and canned tangerines are useful for impaired functioning gastrointestinal tract. Even tangerine peel has many advantages. It is used to make decoctions and jam from peeled tangerines. Fresh juice citrus fruit fights fungal diseases such as microsporia and trichophytosis.

Some recipes for tangerine jam

Tangerines can be processed in any way you like. Cooking will find a place for these citrus fruits in any sweet dish as an additional element and as a main one. Tangerine jam, the recipe for which accurately describes how to make this sweetness, should definitely appear on the shelf in the pantry. To bring this to life culinary masterpiece is taken regular saucepan for boiling, but modern technology can also play a leading role. The multicooker copes perfectly with such a task as making jam.

Tangerine jam from slices

To make tangerine jam in slices you will need 1 kilogram of tangerines. To obtain the desired sweetness of the jam, you should take the same amount of sugar and about 200 grams of water.

Preparation:

When boiling tangerines, foam will certainly appear, which needs to be removed. Its presence may affect the storage of jam.

Tangerine jam from whole citrus fruits

If you want to eat the jam in the form of whole tangerines, you don’t have to worry about it and immediately close them without dividing them into parts. You will get very tasty jam from tangerines with peel. For such a dish you should take 1 kilogram of fruit. To the number additional ingredients includes the same amount of sugar, 1 medium-sized lemon and a glass (150 grams) of water.

Preparation:

When canning whole fruits, it is advisable to pierce them with a needle or toothpick. This procedure is necessary for rational exchange fruit juice With sugar syrup so that the jam is stored for a long time and is rich in sugar.

Tangerine jam in a slow cooker

For those who want to reduce time in the kitchen, it is better to prepare tangerine jam in a slow cooker. For this recipe, in addition to 0.5 kilograms of tangerine, you will need 1 more lemon, as well as 4 cups of sugar and 1 cup of water.

Preparation:

Tangerine peel jam

Tangerine peels are very useful. They contain organic, citric and ascorbic acid, mineral salts, pectin, essential oil, vitamins. It is rational to preserve these positive substances by preparing jam from tangerine peels. To do this, you will need 2 kilograms of crusts, which will use 2 kilograms of sugar. 1 lemon will help dilute the tangerine taste and preserve the provisions.

Preparation:

The readiness of tangerine peels is determined by their color - it should be transparent.

Tangerine jam with gooseberries

Gooseberry pulp goes well with tangerine pulp. Taste qualities This mix is ​​no less pleasant than the taste alone. To make tangerine and gooseberry jam, you need to take 2 tangerines and 2 cups of gooseberries. These ingredients will require 4 cups of sugar.

Preparation:

Tangerine jam according to a Georgian recipe

A sweet that can be prepared for future use winter period- tangerine jam. This delicacy is prepared in several ways, so you should wait until the season and prices go down and cook it excellent treat and please your home sweet tooth with an unusual and incredibly delicious dessert.

How to make tangerine jam?

You can use any clear recipe or a method that is suitable for making jam from other citrus fruits, tangerine jam it will turn out no worse or even tastier. Preparing the dessert will not take much time, but you need to take some points into account.

Tangerine jam slices - recipe

To make tangerine jam into slices, you need to cook the delicacy for a short time and mix gently. After boiling, remove the citrus pulp with a slotted spoon, distribute it into jars, and boil the remaining syrup until reduced in volume and slightly thickened. You can serve the sweetness immediately after cooling or store the preparation in a cool place for about six months.

Ingredients:

• tangerines – 500 g;
• water – 50 ml;
• sugar – 500 g;
• cinnamon – 1/3 tsp.

Preparation

1. Combine all ingredients in one container, mix gently, leave for 5 hours to separate the juice.
2. Place on low heat to simmer, stirring occasionally.
3. Boil the jam from tangerine slices for 2 minutes.
4. Remove the pulp into a sterile jar.
5. Boil the syrup until the volume is reduced by 1/3, pour into jars with slices, and seal tightly.

During the New Year holidays, you shouldn’t throw it away; you can cook an incomparable delicacy from it that will appeal to all lovers unusual desserts. Jam made from tangerine peels does not take long to cook, but the process of preparing the raw materials will take quite a bit of time. The peel must be rid of bitterness by soaking in clean water within 10 hours.

Ingredients:

• tangerine peel – 400 g;
• sugar – 500 g;
• tangerine juice without pulp – 300 ml;
• water – 1 l;
• citric acid.

Preparation

1. Cut the peel into strips, soak in clean water, then strain.
2. Boil water, dissolve sugar.
3. Add the peel to the syrup, wait until it boils and continue cooking over low heat for 2 hours, stirring.
4. Leave to cool for 8 hours, boil again, pour in tangerine juice, simmer for 15 minutes.
5. Quit citric acid, expand into sterile jars, seal.

Making jam from whole tangerines is troublesome and slow, but the result will surpass all expectations. Thanks to short cooking of whole fruits, the peel will not be bitter, on the contrary, it will be tasty and soft. Additives are chosen at your own discretion; cloves, star anise and cinnamon go well with citrus fruits.

Ingredients:

• tangerines - 1 kg;
• sugar – 1 kg;
• water for syrup - 1 l.

Preparation

1. Let the syrup of water and sugar boil.
2. Remove some of the peel from the tangerines and pierce them with a toothpick in several places.
3. Pour boiling water, boil for 3-5 minutes, drain the water.
4. Immerse tangerines in boiling syrup, wait until boiling, cook for 5 minutes, cool.
5. Repeat the boiling and cooling process a total of 5 times. The syrup will be reduced by 1/3.
6. You can try it after cooling.

Tasty and beautiful can be prepared according to simple recipe without subjecting it to long and tedious cooking. An important condition To create a delicacy, blanching the fruits for 5 minutes is done in order to rid the citrus fruits of bitterness. The taste of the jam will be bright and rich, so adding spices is not recommended.

Ingredients:

• tangerines and oranges – 500 g each;
• water – 0.5 l;
• lemon – 1 pc.;
• sugar – 1 kg.

Preparation

1. Pour boiling water over tangerines and oranges and simmer for 5-7 minutes.
2. Make syrup from water and sugar.
3. Cut the blanched and cooled fruit into thin slices, removing the seeds.
4. Place the mugs in the syrup, cook for 15 minutes, cool for 2 hours.
5. Repeat cooking and cooling 2 more times.
6. Pour in the juice of one lemon, simmer for 10 minutes, distribute into a sterile container, and seal.

Tangerine jam “Pyatiminutka”

“Five-minute jam” is not a quick jam at all; this name is associated with the process of boiling for 5 minutes and completely cooling between boiling. Tangerine jam, the recipe for which is described below, turns out very tasty, sweet and is prepared only from the pulp; if desired, you can also remove the transparent films.

Ingredients:

• tangerines – 1 kg;
• sugar – 500 g;
• water – 100 ml.

Preparation

1. Peel tangerines, remove membranes and remove seeds.
2. Pour water into a container with slices, add sugar, and leave for 5 hours.
3. Boil tangerine jam for 5 minutes, cool completely.
4. Repeat the process of boiling and cooling completely 2 more times.
5. Pour the hot jam into a sterile container and seal.

Tangerine and lemon jam

Delicious tangerine jam with lemon is not difficult to prepare; the result is a delicacy that is more like jam; if desired, the slices can be pureed in a blender. To make the jam jelly-like, you need to add lemon zest to the composition; it contains a lot of pectin and during cooling and storage the sweetness will become the desired consistency.

Ingredients:

• peeled tangerines – 500 g;
• peeled lemons – 2 pcs.;
• lemon zest– 4 tbsp. l.;
• sugar – 500 g;
• water – 50 ml.

Preparation

1. Tangerine and lemon wedges cut into 3 parts, combine with zest, add water.
2. Let it simmer; before boiling, add sugar in portions, stirring constantly.
3. Simmer the jam over low heat for 15 minutes.
4. Pour into jars and seal tightly.

Tangerine jam with ginger

Ginger-tangerine jam - the recipe is not complicated, but not quick either. The result is a spicy preparation with a colossal range of useful substances. This dessert will be appropriate when fighting a cold. When tasting you can immediately feel bright taste ginger, then a citrus aftertaste reveals itself, an unforgettable sensation and the dessert will be worthy of appreciation by all lovers of sweet preserves.

Ingredients:

• sugar – 300 g;
• ginger root – 5 cm;
• tangerines – 600 g;
• water – 100 ml.

Preparation

1. Boil syrup from water and sugar for 5 minutes.
2. Place peeled tangerine slices into the syrup and stir.
3. Add peeled and sliced ​​ginger.
4. Cook over low heat for 40 minutes.
5. Remove ginger from the jam and puree the jam itself with a blender.
6. Boil for another 5 minutes, pour into sterilized containers, and seal.

Tangerine jam in a bread maker

You can cook tangerine if the device has the “Jam” function; the manufacturing process itself comes down to preparing the products, putting them in the bowl and that’s it, all you have to do is wait for the signal to complete the work - the device itself cooks and mixes everything. It is important not to fill the bowl more than half of the total volume so that the delicacy does not “run away” during the cooking process.

Ingredients:

• tangerine pulp – 500 g;
• sugar – 200 g;
• water – 100 ml.

Preparation

1. Place tangerines, peeled, filmed and pitted, into a bowl.
2. Pour in water, add sugar.
3. In the “Jam” mode, cook until the signal.
4. Pour the prepared jam into a sterilized container and seal tightly.

According to the principle of cooking in a bread machine, tangerine jam is prepared in a slow cooker: the fruits are immersed in a bowl, water and sugar are added and cooked in the “Jam” mode, although the preparation must be stirred periodically. If the device does not have the required mode, you can confidently use “Soup”, “Stewing”, the cooking time depends on the desired thickness of the syrup from 1 hour to 2.5.

Many people associate the amazing aroma and taste of tangerines with the New Year, frosty evenings of the winter holidays, fairy tales 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 great content 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.

Pay attention! 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. From these you can grow several beautiful tangerine trees in your 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, what about without additional ingredients? No dessert is complete without spices. You can add cinnamon, vanilla, star anise, fragrant herbs, 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 subtle 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. Fold tangerine slices into a saucepan, 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 large fruits on hand, you will have to cut them 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, add a small amount of water, and 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. You need to cook tangerine jam in 5 batches, each time bringing to a boil and cooling completely. At the 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 the 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 that, put it on slow fire.
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, 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.

1. Cut the peels into small pieces.

   Cut the rinds smaller so they cook better in the syrup.

2. Boil 1 liter of water, add sugar and let it melt completely, stirring constantly. When the syrup boils, add the peels.

   Prepare syrup from water and sugar

3. When the syrup with crusts comes to a boil again, reduce the heat. Cook for 2 hours, stirring constantly. The jam will gradually thicken and the skins will become transparent. Turn off the stove and let the mixture cool.

   Cook the crusts in the syrup for 2 hours over low heat, stirring constantly

4. Once the jam has cooled completely (you can leave it overnight), heat it over low heat. Add 50 g of juice, squeezing it from a fresh tangerine, stir and boil for 15 minutes.
5. Add citric acid, stir and simmer for another 10 minutes over low heat.
   

   Remember to stir the jam constantly to prevent it from burning, because at this stage there will be too little moisture left in it.

   Add citric acid and cook a little more, stirring constantly

6. The jam is ready! Roll it into jars while it's hot, or let it cool and serve with tea.

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.

1. Sort the fruits, peel them and remove the seeds. Trim off areas that are too damaged.
2. Grind the tangerines using a blender into a mass similar to thick juice with pulp.

   Thoroughly peel the tangerines and remove any white fibers.

3. Pour the mixture into the bread maker bucket, add sugar there and stir. Add citric acid and, if desired, cognac and spices.
   

   Puree the tangerines, pour it into the bread maker bucket and add additional ingredients

4. Place the container into the device and close the lid. Select the “Jam” or “Jam” mode on the control panel. Then you can go about your business, and the bread maker will prepare the jam: it will stir the mass itself so that it does not burn, and will notify you with a signal about the end of the process.
5. When the beep sounds, wait another 10 minutes to allow the bread machine lid and bucket to cool slightly. Transfer the tangerine jam to another bowl and roll it up for the winter or serve it to the table.
   

   The bread maker will do an excellent job of making aromatic amber tangerine 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 remaining ingredients to applesauce

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 exquisite 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.

   Finely chop the melon pulp

2. Remove the zest from one lemon using a small grater. Grind the ginger.

   Chop the ginger and grate the zest

In our country, it is customary to make jam in the summer, because that is when the time comes for the ripening of fruits and berries for this sweet delicacy. But you need to taste this dessert in winter, offering it for tea or using it to make sweet pies. With tangerine jam, things are exactly the opposite. It is recommended to cook it after the main New Year's holiday when the cost of citrus fruits drops as much as possible. In our article we suggest interesting recipes tangerine jam slices with photo. WITH step by step description Anyone can prepare such a sweet delicacy at home.

Recipe for tangerine jam slices with cinnamon

Such a sweet delicacy not only turns out to be very tasty, but also brings many benefits to the body. Tangerine jam contains vitamin C, which has a beneficial effect on the immune system and slows down the aging process. This dessert also contains a lot of rare vitamin K, which is responsible for the elasticity of blood vessels.

A step-by-step description of the recipe for tangerine jam in slices (with photos) will allow you to prepare a sweet treat without special effort:

1. Wash the tangerines thoroughly, dry them and peel them.
2. Divide the fruit into slices. For jam you will need 400 g.
3. Place the peeled slices in a saucepan and cover them with sugar (400 g).
4. Add 50 ml purified water and ground cinnamon(½ teaspoon).
5. Gently mix the ingredients together, being careful not to damage the tangerine slices.
6. Cover the pan with a lid and leave on the table for 6 hours so that the tangerines release their juice.
7. Place the pan over low heat and bring the contents to a boil. Boil the tangerines for 3 minutes, then remove them with a slotted spoon and place them in sterilized jars.
8. Return the pan with the syrup to the heat and reduce it by a third. After this, pour the tangerine slices over it. Cool the finished jam and serve.

wedges with cognac

Dessert prepared according to next recipe, will especially appeal to adults. The taste of cognac is practically not noticeable, but it is thanks to this ingredient that the jam turns out to be very aromatic. His step by step preparation is as follows:

1. Small seedless tangerines (500 g) are peeled and divided into slices.
2. Citrus fruits are transferred to a saucepan, covered with sugar (500 g) and poured with cognac (50 ml).
3. At room temperature, tangerines are left covered overnight. By morning they should have released enough juice.
4. The pan with tangerines is placed on low heat. According to the recipe, tangerine jam in slices should simmer on the stove for about 40 minutes. There is no need to bring it to a boil.
5. The finished jam is placed in sterilized jars, covered with lids, cooled and stored in the refrigerator.

This delicacy has a delicate texture and a pleasant spicy taste and aroma. Prepare jam in slices from tangerines, oranges and ground ginger in the following sequence:

1. Citrus fruits (1 kg of tangerines and 1 large orange) are peeled, divided into slices and covered with sugar (500 g). The ingredients are left in this form overnight.
2. After a while, place the pan on medium heat. Add ground ginger (2 teaspoons) to the tangerines. Bring the contents of the pan to a boil and cook for 1 hour.
3. The jam is removed from the heat and cooled completely.
4. The pan is put back on the fire. Another 500 g of sugar and a packet of vanillin are poured into it, after which the jam is brought to a boil and cooked for 60 minutes.
5. The finished delicacy is placed in jars, covered with lids and rolled up with a can opener. You can store it in the dark cool place for 1 year.

How to make tangerine jam in a slow cooker?

According to the following recipe you can cook the most real candied tangerine. Mandarin jam is prepared in slices, but straight with the peel. How to do this correctly is presented in the following step by step instructions:

1. Tangerines (6 pcs.) are thoroughly washed, doused with boiling water and cut into 8 pieces straight with the peel.
2. The prepared slices are placed in a multicooker bowl, filled with the juice of 1 orange and covered with sugar (2 tbsp.).
3. Mix the ingredients, close the multicooker lid and set the "Stew" program. The jam preparation time is 2 hours. Then it will turn out thick and very tasty.

Tangerine jam with kiwi and lemon

This bright delicacy will definitely please your sweet tooth pleasant taste. Tangerine jam is prepared in slices in the following order:

1. Half of the total weight of tangerines (500 g) is peeled and divided into slices, and the second part is cut into 4 parts directly with the peel.
2. Peel the lemon (without the white part) and cut into thin strips.
3. Pour 1 kg of sugar into a saucepan and add 300 ml of water.
4. As soon as the syrup boils well, add lemon zest and cook for 2 minutes. After this, tangerine slices are placed in the pan. After 1 minute, the syrup can be removed from the heat.
5. After the jam has cooled completely, bring the contents of the pan to a boil again, cook for 2 minutes, remove from heat and cool.
6. At this time, kiwi (200 g) is peeled and cut into slices. Juice is squeezed out of a lemon.
7. The jam in the pan is brought to a boil again. Kiwi is poured into it and poured lemon juice. After 3 minutes of intense boiling, the jam can be put into jars.

Recipe for jam from apples and tangerines in slices

Apple jam everyone likes it without exception. But the next delicacy turns out even tastier, since during the preparation process zest and tangerine slices are added to the apple puree. Jam from these fruits is prepared in this order:

1. Apples (1 kg) without peel and core are grated, filled with water (2 tbsp.) and boiled until pureed. Then they are further pureed with a blender.
2. The zest of tangerines is grated. The fruits themselves are divided into slices.
3. IN applesauce add tangerines (1 kg) and zest, pour in 1 kg of sugar.
4. After boiling, the jam is cooked for 20 minutes. After this, you can safely put it in jars and seal it for the winter.

Tangerine jam with peel for the winter

As a rule, tangerines are peeled when eaten. It has a bitter taste that few people will like. In fact, the peel contains much more vitamins than the pulp of tangerines. It also contains essential oil that has proven effective in fighting viruses. Tangerine jam made with the peel is no less tasty. And it’s not at all difficult to cook:

1. Ripe but elastic tangerines with thin peel (1 kg) are cut into thin rings 5 ​​mm thick.
2. The prepared fruits are placed in a saucepan in layers, sprinkled with sugar.
3. The pan is covered with a cotton cloth and left on the table overnight. During this time, the tangerines will release juice.
4. The pan is placed on low heat. The jam is brought to a boil, cooked for 5 minutes with constant stirring and cooled.
5. Similar actions are repeated three times. During this time, the jam should become thick, while the syrup will remain transparent.
6. The finished jam is placed in sterilized jars, covered with boiled lids and sealed with a can opener. You can store it all winter.

The following tips will help you make jam even more tasty, healthy and beautiful:

1. When dividing tangerines into slices, you must remove all the white veins from them, and, if desired, the thin film.
2. Tangerines for jam should be chosen that are ripe but firm. Only in this case they will not fall apart during cooking, but will retain their original shape.
3. If you replace the water with orange water when preparing jam, the taste of the sweet delicacy will be brighter and richer.