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Simple recipes for making mandarin jam for the winter

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In our country, it is customary to make jam in summer, because it is then that the time comes for the ripening of fruits and berries for this sweet delicacy. But to taste this dessert should be in the winter, offering it for tea or using to make sweet cakes. With tangerine jam things are exactly the opposite. It is recommended to boil it after the main New Year's holiday, when the cost of citrus falls as low as possible. In our article we offer interesting recipes for tangerine jam slices with photos. With a step-by-step description, everyone can make such a sweet treat at home.

Recipe for mandarin jam slices with cinnamon

Such a sweet delicacy not only turns out very tasty, but also brings many benefits to the body. Tangerine jam contains vitamin C, which has a beneficial effect on the immune system and slows down the aging process. A lot of this dessert and rare vitamin K, responsible for the elasticity of blood vessels.

Step-by-step description of the recipe for mandarin jam slices (with photos) will allow you to prepare a sweet delicacy without much effort:

  1. Thoroughly wash the tangerines, dry them and peel.
  2. Divide the fruit into slices. For jam, they need 400 g.
  3. Add peeled slices to the pan, cover them with sugar (400 g).
  4. Add 50 ml of purified water and ground cinnamon (½ tsp.).
  5. Mix the ingredients gently with each other, taking care not to damage the tangerine slices.
  6. Cover the pan with a lid and leave it on the table for 6 hours, so that the tangerines make juice.
  7. Put the pot on a small fire, bring the contents to a boil. Boil the tangerines for 3 minutes, then select them with a slotted spoon and spread them over the sterilized jars.
  8. Return the pot with syrup to the fire and reduce it to a third. After that, pour them tangerine slices. Cool the prepared jam and serve.

Tangerine jam slices with cognac

The dessert prepared according to the following recipe will especially appeal to adults. The taste of cognac is practically not felt, but it is thanks to this ingredient that the jam turns out to be very fragrant. Its step-by-step preparation is as follows:

  1. Small pitted mandarins (500 g) are peeled and divided into lobules.
  2. Citrus fruits are transferred to the pan, covered with sugar (500 g) and poured with brandy (50 ml).
  3. At room temperature, tangerines under the lid are left overnight. By the morning they should put enough juice.
  4. Pan with tangerines put on a low fire. According to the recipe, tangerine jam slices should simmer on the stove for about 40 minutes. Bring it to a boil is not necessary.
  5. The finished jam is laid out on sterilized jars, covered with lids, cooled and sent for storage in the refrigerator.

Tangerine jam with orange and ginger

This delicacy has a delicate texture and a pleasant spicy taste and aroma. Prepare jam slices from tangerines, orange and ground ginger in the following sequence:

  1. Citrus fruits (1 kg of mandarins and 1 large orange) are peeled, divided into slices and filled with sugar (500 g). In this form, the ingredients are left overnight.
  2. After a time, the pot is placed on medium heat. Ground ginger (2 teaspoons) is poured in to the tangerine and orange slices. The contents of the pan is brought to a boil and cooked for 1 hour.
  3. The jam is removed from the heat and completely cooled.
  4. The pot is put back on fire. Another 500 g of sugar and a package of vanillin are poured into it, after which the jam is brought to a boil and cooked for 60 minutes.
  5. The finished delicacy is laid out on the banks, covered with lids and rolled up with a tin key. You can store it in a dark cool place for 1 year.

How to make mandarin jam in a slow cooker?

According to the following recipe, you can cook the most real tangerine candied fruits. Mandarin jam is prepared with slices, but directly with the peel. How to do it correctly is presented in the following step-by-step instructions:

  1. Tangerines (6 pcs.) Are thoroughly washed, boiled in boiling water and cut into 8 pieces straight with the peel.
  2. Prepared lobules are folded into the multicooker bowl, poured with orange juice and poured with sugar (2 tbsp.).
  3. Stir the ingredients. Close the multicooker lid with a lid and install the “Quenching” program. Cooking time is 2 hours. Then it will turn out thick and very tasty.

Tangerine jam with kiwi and lemon

Such a bright delicacy will surely please the sweet tooth with its pleasant taste. Mandarin jam slices are prepared in the following sequence:

  1. Half of the total weight of mandarins (500 g) is cleaned and divided into slices, and the second part is cut into 4 parts straight with the peel.
  2. Peel is removed from the lemon (without the white part) and cut into thin strips.
  3. 1 kg of sugar is poured into the pan and 300 ml of water is poured.
  4. As soon as the syrup boils well, lemon zest is sent to it and cooked for 2 minutes. After that, mandarin slices are laid out in a saucepan. After 1 minute, the syrup can be removed from the heat.
  5. After the jam has completely cooled, the contents of the pan are again brought to a boil, cook for 2 minutes, remove from the heat and cool.
  6. At this time, kiwi (200 g) is peeled and cut into slices. Squeezed juice from lemon.
  7. The jam in the pan is brought to the boil again. Kiwi is poured into it and lemon juice is poured. After 3 minutes of intense boiling jam can be laid out on the banks.

Recipe for jam from apples and tangerines slices

Apple jam like all people without exception. But the following delicacy turns out to be even tastier, because in the process of preparation, apple zest and tangerine slices are added to the apple puree. Jam from these fruits is prepared in this order:

  1. Apples (1 kg) without peel and cores are rubbed on a grater, filled with water (2 tbsp.) And cooked to a state of mashed potatoes. Then they are additionally pursed with a blender.
  2. Tangerine peel rubbed grated. The fruits themselves are divided into slices.
  3. Tangerines (1 kg) and zest are added to apple puree, 1 kg of sugar is poured out.
  4. After boiling, jam is prepared for 20 minutes. After that, it can be safely laid out on the banks and corked for the winter.

Tangerine jam with peel for winter

As a rule, when eaten, tangerines are peeled. It has a bitter aftertaste, which few people might like. In fact, the peel contains much more vitamins than the pulp of mandarins. There is in it an essential oil that has proven effective in combating viruses. Tangerine jam, cooked with the skin, is no less tasty. Yes, and cook it is a snap:

  1. Ripe, but elastic tangerines with a thin skin (1 kg) are cut into thin thick rings of 5 mm.
  2. Prepared fruits are laid out in a pan in layers, sprinkling them with sugar.
  3. The saucepan is covered with cotton cloth and left on the table for the night. During this time, the tangerines will make juice.
  4. The pot is put on a small fire. The jam is brought to a boil, cooked for 5 minutes with constant stirring and cooled.
  5. Similar actions are repeated three times. During this time, the jam should be thick, while the syrup will remain transparent.
  6. The finished jam is laid out on sterilized jars, covered with boiled lids and rolled up with a canister key. You can keep it all winter.

Features and recommendations for cooking

The following tips will make the jam even more delicious, healthy and beautiful:

  1. Separating tangerines into slices, they must be removed from all white streaks, and if desired, and a thin film.
  2. Tangerines for jam should be chosen ripe, but elastic. Only in this case they will not fall apart during cooking, but will retain their original shape.
  3. If, when making jam, water is replaced with orange or tangerine juice, the taste of sweet delicacy will be brighter and more saturated.

Peculiarities of making mandarin jam

Tangerine jam is best prepared from small and elastic fruit. They will cook best and give more flavor. Peel off optional.

If it is necessary to achieve a viscous consistency, then it is necessary to boil and cool alternately until the desired result is obtained. For jam usual thick enough to bring it to a boil 2 times.

Preparation of the main ingredient

Since the fruits of the peel are not peeled, the fruit should be washed very carefully. It is recommended to use a hard sponge or not too hard brush.

Citrus peel contains a lot of vitamins, trace elements and essential oils, so you can safely use them in jam. However, first you need to take good care of the purity of the fruit.

Jam Recipes

The classic recipe for tangerine jam:

  1. Tangerines cut into two halves and pour boiling water into the container.
  2. Insist 20 minutes. This procedure removes bitterness and softens the skin.
  3. Pull out of water into a separate container and infuse for at least 6 hours.
  4. Prepare sugar syrup. Boil a glass of water and 500 g of granulated sugar, add another 500 g of sugar and heat for 8 minutes.
  5. Immerse tangerines in syrup. Insist 3 hours.
  6. Add another 500 g of sugar in the cup and add to the mixture.
  7. Stir and boil again.
  8. After boiling, heat the mass for another 25 minutes.
  9. Leave the jam to cool for 3 hours. Then final cooking for about 30 minutes.

Tangerine jam in a multicooker step by step

  • Mandarins - 1 kg.
  • Lemons - 1 pc.
  • Vanilla - 1 tsp.
  • Sugar - 3.5 glasses.
  • Water - 1 liter.

  1. Cut the washed lemons and tangerines into slices.
  2. Put in a bowl and pour water. Let it stand for 1 day at room temperature.
  3. Then move the multicooker to the bowl and set the “Soup” or “Quenching” mode to 20 minutes.
  4. Pour the contents into a sterile jar.

Tangerine jam from Julia Vysotsky

The set and number of ingredients is the same as in the classic recipe:

  1. Collect the most ripe tangerines without damage, wash and wipe dry. Each fruit needs to be pierced in different places. Use either a toothpick or a fork.
  2. Dip the fruit into the water and cook for 10 minutes. on a quiet fire.
  3. In another saucepan, make a syrup from sugar. When it becomes noticeable that it has become thick, pour fruit there and heat it for 10 minutes.
  4. Remove from heat and insist 2 hours.
  5. Repeat steps 3-4 as many times as necessary until the desired consistency and color of amber is obtained.

Selection of tangerines

Practically any tangerines are suitable for making such jam. You don’t need to pay attention to the size; on the contrary, you can buy small citrus fruits, they are, as a rule, cheaper at the price. The main thing is that the fruits are fresh and juicy, because it is from this will depend on the taste of jam and the period during which it will be stored. We recommend you to get acquainted with the recipes for cooking pumpkin, pear, blackthorn, lingonberry, hawthorn, gooseberry, white cherry, quince, Manchurian nut, wild cherry, red currant and black currant jam recipes.

And yet there are several features that are worth paying attention to:

  1. Abkhazian and Georgian citrus fruits often have a sour taste, but there are usually few chemicals in their composition. When buying, it is advisable to choose those fruits that are covered with a crust of light orange color.
  2. You can also buy tangerines from Turkey. They are light orange in color, most often slightly acidic, but there are practically no stones inside.
  3. Spanish tangerines have a pleasant sweet taste. The crust is always easy to clean.

Step-by-step recipe

  1. First you need to clear tangerines from crusts.
  2. Then each of them should be divided into 3-4 parts and put in a saucepan. The capacity is recommended to choose a wider, so that the liquid evaporated faster. Important!If tangerines have a sour taste, then it is recommended to use more sugar in the cooking process than indicated in the recipe. It is important not to overdo it, so as not to kill the main taste of the product with sugar.
  3. There you also need to add sugar and mix everything together. There is no need to add water, because the mandarins themselves are quite juicy.
  4. Next, the pan should be put on low heat and boil the tangerines, stirring regularly for 5-10 minutes. It is very important not to bring them to a boil. It is necessary that the fruit had time to put the juice, and sugar dissolved. Once foam is formed on the surface, remove the pan from the heat and leave the jam to cool for one to two hours.
  5. After the boiled tangerines are completely cooled, you need to put them on fire again and warm them up again, without boiling. After that, the pan is again removed from the stove and cooled. Read how to prepare for the winter compote of cherries, juice from grapes, jelly from red currants, currants, beans in tomato sauce, horseradish with beets, tomatoes, squash, mint and watermelon.

  • It is necessary to alternate between heating and cooling the jam 3-4 times (it is possible and 5). Thus, the finished delicacy will have a beautiful color and texture, and the taste of the product will be very close to the taste of fresh tangerines. Also in the process of settling and cooling tangerine jam, the liquid will gradually evaporate, which also reflects well on its consistency.
  • As a result of the last boiling, which lasts no more than 5-7 minutes, the liquid must almost boil off completely, so that the tangerine jam is thick and viscous.
  • Such a product can be expanded in banks and twisted for long-term storage. It is perfect for use in explicit form, and for use as a filling for a variety of pastries.
  • Ingredient list

    All that will be necessary:

    Selection of tangerines

    Practically any tangerines are suitable for making such jam. You don’t need to pay attention to the size; on the contrary, you can buy small citrus fruits, they are, as a rule, cheaper at the price. The main thing is that the fruits are fresh and juicy, because it is from this will depend on the taste of jam and the period during which it will be stored. We recommend you to get acquainted with the recipes for cooking pumpkin, pear, blackthorn, lingonberry, hawthorn, gooseberry, white cherry, quince, Manchurian nut, wild cherry, red currant and black currant jam recipes.

    And yet there are several features that are worth paying attention to:

    1. Abkhazian and Georgian citrus fruits often have a sour taste, but there are usually few chemicals in their composition. When buying, it is advisable to choose those fruits that are covered with a crust of light orange color.
    2. You can also buy tangerines from Turkey. They are light orange in color, most often slightly acidic, but there are practically no stones inside.
    3. Spanish tangerines have a pleasant sweet taste. The crust is always easy to clean.

    Video: how to choose tangerines

    We advise you to read about which varieties of mandarin can be grown at home and in the open field.

    What can be added for taste and aroma

    In order to make the taste and flavor of tangerine jam even more saturated, you can add to it cinnamon, cloves, star anise. All this should be placed in a syrup, bring to a boil and remove from heat.

    Also often use vanilla sticks, which also need to boil for a few minutes, or replace them with vanilla sugar. Adding lemon juice or zest also perfectly emphasizes the taste of delicacy.

    What to serve with jam

    You can serve ready-made jam with pancakes, cottage cheese or just drink tea with it. It is very tasty and no less useful, so it will certainly be a nice addition to both the festive and the daily table. This sweetness is well combined with fresh cottage cheese, cheesecakes, casseroles, mannica and pancakes.

    As you can see, it is not at all difficult to make jam from tangerines, even a novice hostess will cope with this task. It is enough to follow the recommendations given in the article. A nice bonus is the fact that you can cook not only the fruit's flesh, but also its crust. Note that the dish turns out really delicious and fragrant.

    INGREDIENTS

    • Tangerines 900-1000 grams
    • Sugar 500 Grams
    • Vanilla sugar or vanilla sticks To taste

    1. We clear tangerines from a peel, streaks and stones. Then we sort into slices and cut it in half.

    2. Sprinkle tangerines with sugar and set on medium heat. To make this jam, you need to take a container with a non-stick bottom. When the juice comes out, you can add vanilla sugar. I tried to add cinnamon sticks, with it the jam begins to play with new colors. But cinnamon is a matter of taste, so decide for yourself whether to add or not.

    3. Reduce the heat and boil the jam for 15-20 minutes.

    4. If you like thick jam, then boil it in several stages. If you like light jam on the texture, boil it for 15 minutes and roll up in jars.

    5. Оставьте часть варенья покушать с чаем, а остальное закатайте по стерилизованным баночкам. Всего несколько часов — и вы получите натуральный природный антиоксидант, который повысит настроение в любую пору года.

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