Tangerine Jam for Winter

Cooking method

1. Step 1:

   

   Gather your ingredients. Wash, dry, and peel the tangerines. (I don't throw away the peels — I either dry them to flavor tea, or zest them before peeling.)

2. Step 2:

   

   Separate the peeled tangerines into segments and pull off the white pith and strings (they'd make the jam bitter). Cut each segment in half. Prepping the segments is the most time-consuming part — it takes a little over an hour — but with a helper or two it goes fast!

3. Step 3:

   

   Put the tangerines in a sauté pan or a low, wide-bottomed pot. Add 50 ml of plain water, cover, and set it over low heat. Stirring now and then, bring it to a boil — the tangerines will start releasing plenty of juice.

4. Step 4:

   

   Add the sugar a little at a time, stirring as you go.

5. Step 5:

   

   Keep cooking, partly covered and stirring regularly, until the sugar fully dissolves. Then uncover and raise the heat a touch — adjust it so the jam bubbles gently and steadily, without spattering or stalling.

6. Step 6:

   

   Cook it like this for 15 minutes, stirring occasionally. There won't be any foam — just let it cook.

7. Step 7:

   

   The segments will turn caramel-colored and translucent, and the syrup will go orange and fragrant. That's it — the jam is done. You can pour it into sterilized jars, invert them, let them cool, and store. (I filled one small 8-oz jar with the chunky version.) Let the rest cool a bit and blend it with an immersion blender.

8. Step 8:

   

   Stir the blended jam well — it should be smooth.

9. Step 9:

   

   Then return it to the stove and bring it to a steady simmer (don't let it boil hard). If you're putting it up for winter, seal it in jars; if not, pour it into a jar and let it cool uncovered so no condensation forms under the lid.

10. Step 10:

    

    You'll end up with about a 1-pint (0.5 l) jar of wonderful jam. The chunky version is great spread on bread or a roll with a cup of fragrant tea. The smooth one is lovely on toast, crêpes, or pancakes — and as a filling for sponge layers, roll cakes, and muffins.