How to make tangerine jam at home and where to store it

Homemade preserves typically use local fruits and berries, which are unavailable fresh during the season. In fact, jam can be made from many fruits, including citrus fruits. It will retain the vibrant aroma of fresh fruit and impart a rich, juicy orange hue. Explore various jam recipes using juicy tangerines and choose one to suit your taste!

Peculiarities of making tangerine jam

A distinctive feature of citrus fruits is that not only their pulp but also their peel is used in cooking. It imparts a unique, intense aroma to the finished dish. Both whole fruits and slices can be used for jam. This fruit pairs well with other citrus fruits and many spices.

Preparing the main ingredient

For canning, select ripe, undamaged fruits. Further preparation depends on the recipe—some require peeling and segmenting, while others use whole tangerines or unpeeled halves. Be sure to wash the fruit thoroughly, especially store-bought ones!

It is best to choose sweet, aromatic varieties of tangerines; it is convenient if they are seedless.

Jam recipes

Oranges can be poached whole in simple syrup, with ginger or cinnamon added for a truly Christmassy flavor, or paired with lemon, orange, or other fruits.
Tangerine jam with slices and cognac

This recipe uses the fruit without the peel, and the alcohol imparts a refined, rich aroma, so high-quality cognac is used. The alcohol evaporates completely during the cooking process, making the jam edible.

Ingredients:

• 1.5 kg of tangerines;
• 2 kg of sugar;
• 100 ml aromatic cognac;
• cinnamon stick or powder (optional).

How to cook:

1. Peel the fruit and separate into individual segments. Place them in a cooking pot, sprinkle with sugar, and stir. Let them soak for a couple of hours.
2. Place the container on the stove and add a cinnamon stick. When the mixture boils, pour in the cognac and simmer for 15-20 minutes.
3. Let cool for 4-5 hours. Then bring back to a boil and simmer for 7-12 minutes. You can then pour the jam into jars or refrigerate again for 4 hours, then boil for another 5 minutes. The more times the jam boils and cools, the thicker it will eventually be.

In addition to cinnamon, you can make it with star anise and vanilla. If you only have ground spices on hand, they will work, but add the powder towards the end of the cooking process.

Tangerine jam with orange and ginger

For 1 kg of peeled fruit, you need to take 1 large citrus fruit, 0.7 kg of sugar and a heaping tablespoon of ground ginger.

Peel the orange, trimming away the light-colored pith from the inner part. Remove the membranes from the segments. Boil water, add a pinch of salt, and toss the orange peel strips in for 3-5 minutes. Remove and rinse with cold water. Boil and cool the peel twice more in this manner.

This is done to prevent the peel from becoming bitter later. To save time, the jam is prepared without it altogether.

Sprinkle tangerine slices and orange slices cut into 2-3 pieces with sugar and leave for an hour and a half. Bring to a boil, add zest (optional), and reduce heat. Cook the jam at a low simmer for about 30 minutes.

Then add ground spices, stir and pour into sterilized jars.

Step-by-step instructions for making tangerine jam in a slow cooker

Ingredients:

• 2 kg of tangerines;
• 1.5 kg of sugar;
• 250 ml of water.

How to cook:

1. Peel the citrus fruit and separate it into several pieces or segments. Place them in a blender along with sugar and blend until smooth. Remove any remaining large seeds.
2. Pour the mixture into the multicooker bowl, add water, and set the "Stewing" mode for 1.5 hours. The time may be longer or shorter depending on the multicooker model, so be sure to monitor the consistency of the mixture regularly.

Tangerine jam with kiwi and lemon

You will need:

• 1.2 kg of tangerines;
• 5 pcs. kiwi;
• 1 large or 2 small lemons;
• 1.5 kg of sugar;
• 350 ml of water.

Preparation:

1. Wash the tangerines thoroughly and cut them in half crosswise. Peel and dice the kiwi, and wash and slice the lemon.
2. Make syrup from sugar and water - wait until the mixture boils, reduce heat, cook for 10-15 minutes until it begins to thicken.
3. Add tangerines and lemon to the syrup, bring to a boil, and simmer for 20 minutes. Remove from heat and let sit for 4-6 hours.
4. Add to container with kiwi jamBring to a boil again and simmer for 10 minutes. Cool for 4 hours, bring to a boil again and simmer for 5-10 minutes.
5. The jam is ready for pouring and sterilization in any convenient way.

Recipe for apple and tangerine jam in slices

For this preparation, take equal parts citrus fruits (peeled weight), apples, and sugar. For every 1 kg of sugar, add 200 ml of water. Separate the tangerines into segments and remove the membrane. Peel and core the apples, then grate them coarsely.

Next, combine the fruit, sugar, and water in a saucepan. You can add a tablespoon of cinnamon. Once the mixture boils, reduce the heat and simmer for another 20-30 minutes, stirring regularly.

The finished jam can be whipped with a blender until smooth or left as is, with chunks.

Jam from whole tangerines with peel

For this recipe, choose the smallest fruits:

• 2 kg of tangerines;
• 2.5 kg of sugar;
• 500 ml of water.

How to cook:

1. Wash the fruit thoroughly in hot water; for store-bought fruit, use a special brush.
2. Place them in a deep bowl, cover with clean water and leave overnight (at least 8 hours).
3. Drain the water, dry the fruits, and make 6-8 punctures in each one with a toothpick - through these punctures the sugar syrup will penetrate inside and the juice will be released.
4. In a jam-making container, combine sugar and water, bring to a boil, and simmer over low heat for 5 minutes.
5. Place the fruit in the syrup, cook for 7-10 minutes, remove from heat and leave for 6 hours.
6. Bring the mixture to a boil again, cook for 10 minutes, and let cool for 4 hours. Repeat 2 more times.
7. The last time, there is no need to cool the jam, but immediately pour it into sterilized jars and roll them up.

Mandarin jam from Yulia Vysotskaya

Ingredients:

• 4 kg of small fruits;
• 6 kg of sugar;
• 800 ml of water.

How to cook:

1. Prepare the fruit as in the previous recipe. No need to soak it; instead, drop it into boiling water and cook for 7 minutes. Drain.
2. In a separate large bowl, bring the sugar syrup to a boil. Add the tangerines and stir. Cook over medium heat for 10 minutes after boiling.
3. Cool for 4 hours. Then bring to a boil again, cook for 5-10 minutes, and repeat this process 3-4 times until the jam reaches the desired consistency.

Storage Features

Citrus jam should be stored in a cool, dark place for no more than two years. Do not store the jars in freezing temperatures or expose them to sudden temperature changes.