Tangerine jam for winter

Tangerine joy can be cooked all year round! After all, these fruits are on sale both in winter and in summer. Eating fresh is definitely healthier ! But man is so arranged that we want something sweet for tea, and it's boring without baking. But many berries, fruits tried and somehow got bored.. For Slavs, fresh tangerine is no longer exotic, but have many people tried jam from it? And there are a lot of recipes by the way. I give a recipe close to the classics, here the taste and aroma of tangerine is pure, delicate.. Maybe you'll like it too!

BLUE-EYED

Recipe author

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Composition / ingredients

Servings:

Tangerines (1 kg is the weight of unpeeled, 11-12 pieces are medium and large, were Chinese on a twig. Choose ripe, juicy, sweet. The weight of the peeled lobules turned out to be 620g)

Sugar

300

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 3 % 1 g

Fats 0 % 0 g

Carbohydrates 97 % 28 g

113 kcal

GI: 21 / 0 / 79

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Prepare the products. Wash, dry and peel the tangerines. /I do not throw away the crusts, or dry them and add them as a flavoring to tea, or remove the zest, and then peel /.
Step 2:
Peel the tangerines into slices, remove the white remnants of the skin and veins from the slices / they will give bitterness/. Cut each slice in half. Preparation of the lobules is the most time-consuming process, it takes a little more than an hour of time, but if there are assistants, everything will go one or two!
Step 3:
Put the tangerines in a saucepan or a low saucepan with a wide bottom. Add 50ml of plain water, cover with a lid and put on a minimum heat. Stirring occasionally to wait for boiling, tangerines will begin to actively secrete juice.
Step 4:
Stirring, add sugar in parts.
Step 5:
Continue to cook with the lid slightly open, stirring regularly, until the sugar is completely dissolved. Then remove the lid, add a little heating. Adjust so that it gurgles softly, without splashes and fades.
Step 6:
In this mode, cook for 15 minutes, stirring occasionally. There will be no foam, just cook.
Step 7:
The slices will become caramel, translucent, and the syrup orange and fragrant. That's it, the jam is ready. It can be poured into sterilized jars, turned over, let cool and put away for storage. /I poured a jar of 0.23 with pieces of tangerines/. And cool the rest of the jam a little, and you can punch it with an immersion blender.
Step 8:
Mix the mashed jam well, it should be homogeneous.
Step 9:
Then return it to the stove and bring it to a steady boil, but do not boil it. If for the winter, twist it into jars, if not, pour it into a jar and cool it without covering, so that condensation does not form under the lid.
Step 10:
The output will be 0.5 liters of a jar of delicious jam. With slices, it's great to spread on bread or a bun and with fragrant tea. And mashed is good with croutons, pancakes, pancakes.. and also for the interlayer of sponge cakes, rolls, cupcakes and other products as a filling.

The recipe is given for 1kg of tangerines and is of course designed for urban residents when they want something unusual, but there is no need to make a volumetric billet. If necessary, simply increase the proportions.
Jam can be prepared in different ways: it is also prepared with peel, lemon, cloves, cinnamon, star anise, cardamom, ginger, rosemary, gelatin, nuts, apples, bananas, and even cognac are added!
If you like the classic base, then there is such scope in the choice of creating shades of taste, just have time to try and experiment!