Want to surprise the guests and feast on the original and very tasty sweet billet, prepare the jam from the tangerines along with the peel according to our recipes. In addition, the delicacy can be prepared from mandarin crusts, one of the proposed options is about it.
Jam from whole mandarins with peel - recipe
Ingredients:
- medium-sized mandarins - 1 kg;
- granulated sugar - 1 kg;
- purified water - 500 ml;
- cinnamon - 1-2 sticks;
- badges - 2-3 stars;
- cloves - 5-7 buds;
- lemon - to taste.
Preparation
When preparing the tangerine jam with peel, wash the small fruit carefully with a brush and soap, remove the stems, and then pour for 15 minutes with steep boiling water. Now the hot water is drained, and the mandarins are soaked in cold water for at least twenty-four hours, periodically changing it to a new one.
After the time has elapsed, each mandarin fruit is punctured with a toothpick in several places and placed in a container suitable for cooking jam. Add spices and sugar to the water, warm it to a boil and pour it over the tangerines. We give a boil, we stand on the lowest heat for seven minutes, and then remove from the fire and leave at least six hours. Then again put on the plate and repeat the process of cooking and cooling four more times.
After that, we taste the jam on the palate, if desired, add to the taste with the addition of lemon juice, boil for another two minutes, lay out on pre-prepared sterile jars, screw it with boiled lids and let it cool inverted under a warm blanket, and then determine for storage.
Try jam from whole mandarins in the skins better not earlier than a week, when it is already well-fed.
Jam of mandarin crusts - recipe
Ingredients:
- mandarin crusts - 500 g;
- granulated sugar - 0,7 kg;
- water.
Preparation
Tangerine crusts are cut into arbitrary slices of approximately the same size, placed in a suitable container, filled with water and left for twenty-four hours, periodically changing the water to a new one.
Then we put the skins in an enamel saucepan, pour it again with clean water, so that it completely covers them, put them on the fire and let them boil. Now pour the granulated sugar, stir until all the sweet crystals are dissolved and before re-boiling. Reduce the intensity of the fire to a minimum and cook the jam for two hours. Next, remove the container from the fire, let it cool first at room temperature, and then clean it in the refrigerator for eight to ten hours. After the time has elapsed, we again determine the dishes with jam on the stove, warm it to a boil, cook it at the lowest heat for half an hour. It is possible, if desired, to add a little mandarin pulp or chopped pineapple before this stage, this will give the originality and uniqueness in a jar.
After the jam is cooked for the last time, we pour it over the previously prepared sterile containers, we seal them with lids, let them cool in an inverted form and determine for storage to other billets.
Mandarin jam with peel
Ingredients:
- medium-sized mandarins - 1 kg;
- granulated sugar - 1 kg;
- purified water - 500 ml.
Preparation
Smaller mandarins are washed thoroughly, we get rid of the pedicels and pour for 15 minutes with steep boiling water. Then we immerse the fruit in clean, cold water and leave it for a day, periodically changing the water to a new one.
Then cut the mandarin duck into two halves, put them in an enamel saucepan, pour the syrup, boiled from a glass of water and half the norm of sugar, place the load on top and put it in a cool place for eight hours.
Now put the container with jam on the fire, add a syrup of 150 milliliters of water and 250 grams of sugar, cook at the lowest heat for twenty minutes and again let it stand for eight hours.
Again, warm up to a boil, add the syrup from the remaining water and sugar, cook for thirty minutes or until the desired density, spread out on prepared sterile jars , roll up the lids and determine for storage.