Jam can be made from any kind of tangerine. Small, boneless fruits are cooked whole without even peeling them off. Large tangerines with seeds are peeled and divided into wedges.
It is necessary
-
- For tangerine jam:
- 1 kg of small pitted tangerines;
- 1-1.5 kg of sugar;
- 2-3 tbsp of water;
- 1 lemon;
- cloves to taste.
- For tangerine cognac jam:
- 0.5 kg of tangerines;
- 0.5 kg of sugar;
- 2-3 tbsp cognac.
Instructions
Step 1
Take tangerines, wash them thoroughly in cold running water, if the skin feels like waxed to the touch, then wipe off this layer. Do not peel off the skin.
Step 2
Sort out the fruits, separate the spoiled, darkened and damaged ones, remove the leaves and stalks, dry them.
Step 3
Make 2-3 punctures in the skin of each tangerine, if desired, insert a dried clove bud into the punctures. If the skin is loose against the pulp, then the clove can be pushed under it.
Step 4
Place the tangerines in a large saucepan or enamel bowl, and fill with water 1-2 fingers. Boil for 5 minutes, until the fruits are soft, drain the water and let the tangerines cool.
Step 5
Boil the sugar syrup. Pour 2-3 cups of cold boiled water into a saucepan where all the tangerines can easily fit, put on fire, bring to a boil and reduce heat to low.
Step 6
Pour 1-1.5 kilograms of granulated sugar into slightly boiling water, cook, stirring occasionally, until the sugar dissolves. Don't turn up the heat. Gently place the tangerines in the sugar syrup, being careful not to damage their skin.
Step 7
Keep on fire until the syrup turns bright orange, remove from heat, cool and let the jam settle for 4-5 hours, put on fire and bring to a boil again, cook for 10 minutes and cool again.
Step 8
Repeat 4-5 times until the syrup is thick, even stretchy. Squeeze the juice from 1 lemon and add it to the jam, at the last or last but one cooking.
Step 9
Make tangerine cognac jam. Take a pound of tangerines, best of all small varieties, wash thoroughly, remove the skins, remove seeds, peel from white fibers, divide into slices, put in a bowl, cover with granulated sugar and stir.
Step 10
Pour in 2-4 tablespoons of cognac, stir, cover the bowl with a lid or cling film, put in the refrigerator overnight (8-12 hours). Simmer over low heat for 40-60 minutes. Cool and transfer to a sterilized jar.
