Mandarin jam with nuts. Preparation of amber jam with slices and fragrant tangerine compote

Perhaps none New Year not without tangerines. This is not only a tradition that cannot be changed, but also a great pleasure from contemplating bright, mood-enhancing fruits, and a fragrance that instantly immerses us all in the atmosphere of the New Year holidays. How do you want to prolong all these sensations longer!

Everything is possible - cook tangerine jam! It won't take much effort or time. You can give yourself and loved ones such “tangerine joy” all year round, because these fruits are on sale both in winter and in summer. The main thing is to choose whole, unspoiled tangerines for cooking and follow the recipe. Moreover, it is not at all necessary to choose sweet tangerines for jam, their taste can be corrected. For example, if you want the jam to turn out sour, take a ratio of 1: 3 (part of sugar to three parts of fruit). Prefer classic version jam - stop at a ratio of 1: 1.

Mandarin jam can be prepared in different ways. There are recipes for cooking with the skin, which, by the way, is almost as healthy as the pulp. It's time to introduce you, our dear hostesses, to the recipes for this amazing delicious dish.

Whole fruit tangerine jam

Ingredients:
1 kg tangerines,
1 lemon
1 kg of sugar
1 stack water,
cloves - to taste and desire.

Cooking:
Choose ripe tangerines, wash them thoroughly and pat dry. Pierce each tangerine in several places with a toothpick and insert a few cloves into each fruit to add extra flavor to the jam. Then put the tangerines in a deep container, fill with water and cook for 10 minutes over low heat until they become soft. In a separate saucepan, boil the syrup from water and sugar for 10 minutes. As soon as it thickens, dip the tangerines in it and cook for 10 minutes. Then remove the pan from the heat, let the contents cool for 2 hours and repeat the procedure 2-3 more times until the syrup is clear and amber in color. A few minutes before full readiness, add lemon juice to the contents of the pan.

Tangerine jam halves

Ingredients:
1.5 tangerines,
2.3 kg of sugar,
1 liter of water.

Cooking:
Choose undamaged tangerines for jam, prick them with a toothpick and blanch in hot water for 15 minutes, then remove them, immerse them in cold water and keep in it for 12 hours, changing the water twice during this time. When the time is up, cut each tangerine crosswise into 2 parts, pour over the prepared sugar syrup and leave for 8 hours. Then drain the syrup, boil and pour the tangerine halves again. Repeat this procedure 3 more times. Pack ready-made tangerine jam in sterilized dry jars and roll up with sterile lids.

Jam from tangerines

Ingredients:
1 kg tangerines,
1 kg of sugar
200 ml of water.

Cooking:
Peel the washed tangerines from the peel and divide into slices. Place the tangerine slices in enamel pan, fill them with water so that it covers the entire surface of the tangerine slices, and cook at a low boil for 15 minutes. Then remove the pan from the heat, drain the water, and cool the slices themselves. Then refill them with clean cold water and leave for a day. Pour sugar into the pan where the jam will be cooked, add water and boil the syrup. Put the soaked slices in the syrup, mix gently and leave overnight. In the morning, put the pot on the fire, bring to a boil, reduce the heat to a minimum and cook for 40 minutes, removing the resulting foam from time to time. Pour the finished jam into sterile jars and roll up.

Mandarin jam with cinnamon

Ingredients:
6 large tangerines,
500 g sugar
1 stick of cinnamon.

Cooking:
Wash the fruit, peel, remove the bones (if any), divide into slices and put in a saucepan. Sprinkle the slices with sugar and leave for 8 hours. Then put the pot with the contents on the stove, boil, reduce the heat and cook over low heat for 20 minutes. Then add the cinnamon stick and cook, stirring and skimming off the foam, for another 30 minutes. When the time is up, remove the cinnamon stick, and cook the jam itself until thickened for another 1 hour. Then pour into hot jars and close the lids.

Mandarin jam with apples

Ingredients:
1 kg tangerines,
1 kg of apples
1 kg of sugar
2 stack water.

Cooking:
Peel the tangerines from the peel and divide into slices. Grate tangerine peels. Peel the apples, remove the core and grate. Place the apples in a saucepan, cover with water and cook until pureed. Rub the cooled puree through a sieve, pour back into the pan, add sugar, zest and tangerine slices, mix thoroughly and cook, stirring constantly, for 20 minutes.

Mandarin jam with bananas

Ingredients:
1 kg tangerines,
1 kg of sugar
2 bananas
200 ml of water
juice of 1 lemon.

Cooking:
Peel the tangerines from the skin and seeds, cut into medium-sized cubes and sprinkle with sugar. When the tangerines give juice, pour in water and put them on fire. Bring to a boil and simmer for 15 minutes over low heat. Then turn off and let cool. Repeat the procedure after 3-4 hours. Cut peeled bananas into thin circles, add to tangerines and pour in the juice of 1 lemon. Boil everything for 10-15 minutes, stirring constantly. Leave until completely cooled, and then repeat the procedure again. The liquid should evaporate by half, and the bananas should turn into a puree. After cooling, the jam should thicken. Arrange the finished jam in prepared jars and close the lids.

Mandarin jam with cognac

Ingredients:
500 g tangerines,
500 g sugar
2-3 tbsp cognac.

Cooking:
Take small tangerines to make jam, peel, divide into slices, sprinkle with sugar, add cognac and leave overnight. Put the container on the fire, without bringing the contents to a boil, simmer on a minimum heat for 40 minutes. Then cool, transfer to a 0.7 l jar, close the lid and store in the refrigerator.

Mandarin jam with vanilla, star anise and cognac

Ingredients:
1 kg tangerines,
500 g sugar
1 cinnamon stick
2 tsp vanilla sugar
2 star anise,
50 ml brandy.

Cooking:
Peel the tangerines from the peel, white films and seeds, disassemble into slices, cut them in half, sprinkle with sugar and put on medium heat. When the juice appears, add spices and cognac, reduce heat and cook for 15 minutes over low heat, stirring occasionally. Determine the readiness of the jam according to your preference: if you like thick jam, cook in several stages for 5-7 minutes. If you like a more natural and lighter texture jam, then 15 minutes will be enough.

Tangerine jam with cardamom and pine nuts

Ingredients:
1.5 kg tangerines,
1 stack Sahara,
2 tsp vanilla sugar.
1 tbsp cinnamon,
1 PC. cardamom,
50 g of shelled pine nuts.

Cooking:
Peel two-thirds of the tangerines and cut the flesh into small pieces, trying to keep the pulp inside, while removing all the seeds. Place chopped fruit in a bowl. Squeeze the juice from the remaining tangerines into a saucepan. Put on fire, bring the mixture to a boil, add the remaining ingredients, reduce heat and cook, stirring, 30 minutes. At the end of cooking, add pine nuts and boil a little more.

Mandarin jam with ginger and rosemary

Ingredients:
3 tangerines,
2 apples
2 cm fresh ginger root
1 sprig of rosemary
3-5 pcs. cardamom,
1 stack Sahara.

Cooking:
Wash the tangerines, dry them with a napkin and cut each fruit into 8 equal parts without removing the peel. Take out the bones, if any. Wash the apples, dry them and peel them off. Cut them into small pieces, about the size of tangerines. Peel the ginger and cut it into thin strips. Pour the pieces of tangerines, apples and ginger into a small saucepan. Mix it all, add cardamom and sugar. Once again, mix the products thoroughly and leave for 1.5 hours so that the sugar is saturated with juice. When the time is up, stir the mass and, stirring, bring to a boil. Add a sprig of rosemary to the jam and continue to cook on minimum heat for 1 hour, remembering to stir. Pour the finished jam into jars and close the lids.

Mandarin jam with lemon

Ingredients:
300 g tangerines,
1 lemon
100 g sugar
5 g gelatin.

Cooking:
Wash tangerines, peel, divide into slices and put in a deep container. Also wash the lemon, chop it together with the peel in a blender and add to the tangerines. Mix well the resulting mixture and leave for 1 hour so that the tangerines give juice. Soak in 2 tbsp. gelatin water. Transfer the tangerine mass to a saucepan, put it on the stove, bring to a boil, and then, reducing the heat to medium, cook the jam for 20 minutes. Then add gelatin, mix and cook for another half a minute. Pour the finished jam into a jar and cool.

Mandarin peel jam

Ingredients:
1 kg tangerine peels,
1.5 kg of sugar,
30 g tangerine zest,
a little citric acid or lemon juice
2.5 stack. water.

Cooking:
Soak tangerine peels in cold water overnight. Then, cutting them into thin strips, blanch for 4-5 minutes, then drain the water, add sugar to it and boil the syrup for 10 minutes. Dip the crusts into the prepared hot syrup and cook until fully cooked for 30 minutes over low heat. Before the end of cooking, add tangerine zest, a little citric acid or lemon juice. Let the finished jam cool, pour into jars and close tightly with a plastic lid.

Jam from tangerine peels "To natural coffee"

Ingredients:
400 g tangerine peels,
1 stack Sahara.

Cooking:
Pour boiling water over the tangerine peel, finely chop, put in an enamel pan, cover with water, cover and leave for 12 hours in a warm place. Then drain the water, stir the crusts with sugar and cook the resulting mixture for 40 minutes over low heat. Transfer the finished jam to jars, close the lids and store in a cool place. This jam is served exclusively with natural coffee.

Let the tangerine jam prepared by you give you many pleasant moments, wonderful memories and a real "tangerine" mood!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Ingredients

• Peel tangerines (soaked) - 1 kg
• Sugar - 1 kg
• Water - 250 ml
• Lemon (small size) - 1 pc.
• lemon zest

Cooking time - 2 hours

Yield: 1 kg of soaked tangerine peels - 800 g of jam

Tangerines are one of the most common delicacies. Having eaten their tender fragrant pulp, the peels are thrown away without regret. But you can make jam from them, which will retain the bright aroma and taste of tangerines.

How to make tangerine peel jam

It is not necessary to specially buy a lot of tangerines to make jam from tangerine peels. Peels may remain from making tangerine jam in slices or after a holiday. They can also be collected little by little over several days. Put the peels from the eaten tangerines in a container with water. When there are enough of them, cook jam from tangerine peels, adhering to the proposed recipe and relying on step by step photos. In the same way, you can cook tangerine jam with peel.

Crusts can be cut into strips, cubes, rhombuses, leaves, stars.

To leave the bitterness, pour the prepared crusts with boiling water, let them brew for 15 minutes, then drain the water. Repeat this procedure 3 more times. Then rinse them with cold water.

Tangerine peels, soaked in water, will become soft, loose and in jam will be transparent and tender. If they are not soaked, then the jam will be very sweet, and the crusts will be tough.

Throw the soaked crusts in a colander, let the water drain, but do not squeeze. Place them in a deep bowl, cover with sugar, mix and leave for a while so that the sugar melts a little and does not burn during cooking.

Put the bowl with tangerine peels over medium heat, add the zest and juice of 1 small lemon and cook until tender (about 40 minutes) over low heat, stirring constantly. Lemon can be replaced with 1/3 teaspoon of citric acid. The crusts are transparent, drops of syrup do not spread over the saucer - the jam is ready. Transfer it to jars, close with lids or parchment paper and store in a cold place. Jars for jam long-term storage roll up tightly with lids.

Fragrant spicy tangerine peel jam served with tea, coffee. Bright citrus aroma and bitter-sour taste will not only add zest to pastries, desserts, but also serve as a beautiful decoration for them.

For the preparation of homemade preparations, local fruits and berries are usually used, which cannot be eaten in season. fresh. In fact, jam can be made from many fruits - for example, citrus fruits. It will retain the bright aroma of fresh fruit, will please with a juicy orange tint. We invite you to get to know different recipes jam from juicy tangerines and choose any to your taste!

A distinctive feature of citrus fruits is that not only their pulp is used in cooking, but also the peel. She attaches ready meal unusual intense odour. For jam, you can take both whole fruits and their slices. This fruit pairs well with other citrus fruits and many spices.

Preparation of the main ingredient

For harvesting, choose ripe fruits without damage. Further preparation depends on the recipe - somewhere they need to be peeled and divided into slices, somewhere whole tangerines or unpeeled halves are used. Fruits, especially purchased ones, must be washed well!

It is best to choose sweet, fragrant varieties of tangerines, it is convenient if they are pitted.

jam recipes

Orange fruits can be boiled whole in simple sugar syrup, ginger or cinnamon can be added for a real "Christmas" flavor, paired with lemon, orange or other fruits.
Tangerine jam with cognac slices

In this recipe, fruits are used without peel, and alcohol gives them a refined, rich flavor, so they take high-quality cognac. During the cooking process, alcohol is completely eroded, so everyone is allowed to eat jam.

Ingredients:

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

How to cook:

1. Peel the fruit, divide into separate slices. Place them in a bowl for cooking and cover with sugar, mix. Let it soak for a couple of hours.
2. Put the container on the stove, put the cinnamon stick. When the mass boils, pour in brandy and boil for 15-20 minutes.
3. Leave to cool for 4-5 hours. Then bring back to a boil and cook for 7-12 minutes. Then you can pack the jam in jars or cool again for 4 hours, boil again for 5 minutes. The more times the jam boils and cools, the thicker it will end up.

In addition to cinnamon, you can cook it with the addition of star anise and vanilla. If you only have ground spices, they will do, but you need to add the powder at the end of cooking.

Mandarin jam with orange and ginger

For 1 kg of fruits without peel, you need to take 1 large citrus, 0.7 kg of sugar and a heaping tablespoon of ground ginger.

You need to remove the peel from the orange, cut off the light pulp from its inner part. Remove the films from the slices as well. Boil water, add a pinch of salt and toss in the strips orange peel for 3-5 minutes. Take out, rinse with cold water. It is necessary to boil and cool the zest in this way 2 more times.

This is done so that the peel does not become bitter afterwards. To save time, jam is prepared without it at all.

Pour tangerine slices and orange slices cut into 2-3 parts with sugar, leave for an hour and a half. Put on fire, add zest (optional), bring to a boil, reduce gas. Cook the jam at a low boil for about 30 minutes.

Then add ground spice, mix and pour into sterilized jars.

Tangerine jam in a slow cooker step by step

Ingredients:

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

How to cook:

1. It is necessary to remove the peel, divide each citrus into several parts or slices. Place them in a blender bowl along with sugar and grind. Remove the remaining large bones.
2. Pour the mass into the multicooker bowl, pour in water and set the "Extinguishing" mode for 1.5 hours. The time may be longer or shorter depending on the model of the multicooker, so you need to constantly monitor the density of the product.

Mandarin jam with kiwi and lemon

You will need:

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

Cooking:

1. Wash tangerines thoroughly, cut across into two parts. Kiwi peel and cut into cubes, lemon wash and cut into circles.
2. Boil syrup from sugar and water - wait for the mixture to boil, reduce heat, cook for 10-15 minutes until it begins to thicken.
3. Add tangerines and lemon to the syrup, boil, cook for 20 minutes. Remove from heat and leave for 4-6 hours.
4. Add kiwi to the container with jam, bring to a boil again and cook for 10 minutes. Cool for 4 hours, boil again and boil for 5-10 minutes.
5. The jam is ready for pouring and sterilization in any convenient way.

Recipe for jam from apples and tangerines slices

For this preparation, citrus fruits (weight without peel), apples and sugar are taken in equal proportions. For 1 kg of sugar - 200 ml of water. Tangerines are divided into slices, the film is removed from them. Apples are peeled of skin and seeds, rubbed on a coarse grater.

After you need to combine fruits, sugar and water in a saucepan, you can add a tablespoon of cinnamon. When the mass boils, reduce heat and cook for another 20-30 minutes, stirring regularly.

The finished jam can be whipped with a blender for uniformity or left as is, with pieces.

Whole tangerine jam 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 fruits thoroughly in hot water; for purchased fruits, use a special brush in addition.
2. Put them in a deep bowl, cover with clean water and leave overnight (minimum 8 hours).
3. Drain the water, dry the fruits, make 6-8 punctures with a toothpick on each - it will penetrate through them sugar syrup and the juice comes out.
4. In a container for making jam, combine sugar and water, bring to a boil, cook on low heat for 5 minutes.
5. Put fruit in syrup, cook for 7-10 minutes, remove from heat and leave for 6 hours.
6. Boil the mass again, cook for 10 minutes, cool for 4 hours. Repeat 2 more times.
7. The last time you do not need to cool the jam, but immediately pour it into sterilized jars and roll it up.

Winter in the North Caucasus. Despite the fact that in our winter every third day is sunny and the air temperature sometimes rises to +10º C, citrus fruits do not grow in our country. But on the other side of the Greater Caucasus Range, in Abkhazia, just at this time, tangerines ripen. These bright and juicy fruits are pleasing to the eye, uplifting and, of course, saturate us. vitamin C, which is so abundant in citrus fruits. Usually we eat fresh tangerines, and in the Transcaucasus they also cook from them delicious jam. Main value tangerine jam in that tangerines are boiled with peel. It is the peel that gives this delicacy a slight bitterness, and bitterness, as you know, has a great effect on digestion. - the same delicacy that is not only tasty, but also healthy.

You will need:

• tangerines 1 kg
• sugar 1 kg 400 gr
• water 300 ml

Do not be surprised that there is so much sugar. Usually, when cooking jam for making syrup, they take 700-1000 grams of sugar per 1 kg of fruit, but since even small tangerines are a rather large fruit, there should be a lot of syrup so that the tangerines swim freely in it. Mandarin syrup is very unusual, with a bright citrus taste and aroma - it goes well with cheese.

For jam, it is better to choose small tangerines with a tight-fitting peel.
Wash the tangerines well before making jam. Sometimes the manufacturer covers the fruit with a thin layer of wax for better preservation, so you can wash it with a brush and hot water.

Step by step photo recipe:

Important pour tangerines with cold water for 10-12 hours (usually at night). This procedure helps to remove excess bitterness and nitrates from the peel, which can accumulate in the peel.

Drain the water in the morning and prick tangerines on all sides with a fork or a toothpick - so the fruits will be evenly saturated with syrup.

Small tangerines can be boiled whole, but I prefer to cut them. Cut the tangerines in half across the slices. If there are bones, remove them.
Advice: if you decide to cook whole tangerines, increase the cooking time to 10-15 minutes, as well as the number of boils up to 5-6 times.

Boil the syrup- Combine sugar and water in a bowl, mix and put on a small fire.

With continuous stirring bring the syrup to a boil and cook for a couple of minutes.

Turn off the fire and put tangerines in syrup. Stir and leave the tangerines in the syrup until the evening. During the day, you can gently mix the tangerines 2-3 times so that they are better saturated with syrup.

In the evening, bring the jam back to a boil.. Boil 2-3 minutes. Stir so that the jam does not burn. Turn off the heat and leave the tangerines until morning.

Take the tangerines out of the syrup in the morning.

Bring the syrup to a boil, boil for 10-15 minutes to thicken it up a bit.

Put tangerines in syrup, bring to a boil, cook for 5 minutes. Pour the hot jam into clean, dry (sterilized) jars.
Advice: With The easiest way to sterilize is to pour boiling water into a jar, pour it out after 5 minutes, shake off the drops well and let it dry. Boil the lids in water for 5 minutes and spread on a clean towel.

As you can see, making tangerine jam is not at all difficult, and joy is definitely guaranteed!

Orange is considered one of the most auspicious colors in psychotherapy. Orange pleases the eye, its color scheme is very warm and always reminds of positive memories hidden in the depths of the soul of the observer.

Wish you have a nice tea party and the same bright, sunny and orange mood like this Caucasian delicacy - tangerine jam!

And this is the Greater Caucasus Range and its highest peak Elbrus - in sunny weather it is clearly visible. Behind him is the beloved Black Sea, sunny Abkhazia and tangerine gardens - in a word, subtropics! Photo by Pavel Bogdanov

Mandarin jam. Short recipe.

You will need:

• tangerines 1 kg
• sugar 1 kg 400 gr
• water 300 ml

Soak the tangerines in cold water for 10-12 hours (usually overnight).
In the morning, drain the water and prick the tangerines on all sides with a fork or toothpick and cut in half across the slices.
Boil the syrup - combine sugar and water in a bowl, with continuous stirring, bring the syrup to a boil and cook for a couple of minutes.
Put halves of tangerines in hot syrup, mix and leave until evening. During the day, you can gently mix the tangerines 2-3 times so that they are better saturated with syrup.
In the evening, bring the jam back to a boil. Boil 2-3 minutes. Stir so that the jam does not burn. Turn off the heat and leave the tangerines until morning.
Remove the tangerines from the syrup in the morning. Bring syrup to a boil, simmer for 10-15 minutes to thicken slightly.
Put the tangerines in the syrup, bring to a boil, cook for 5 minutes. Pour the hot jam into clean, dry (sterilized) jars.

If you decide to cook whole tangerines, increase the cooking time to 10-15 minutes, as well as the number of boils up to 5-6 times.

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The onset of cold weather does not mean the end of the canning season. A striking example of a recipe for winter preparations is tangerine jam with slices, which differs not only in its unusual taste but also original appearance.

Mandarin jam slices - recipe

Ingredients:

• tangerines - 550 g;
• granulated sugar - 550 g;
• water - 60 ml.

Cooking

Tangerines for such a recipe are better to choose small and certainly pitted, otherwise the jam will be bitter. Careful cleaning will also help to avoid the manifestation of bitterness: get rid of all the white veins on the slices, but do not remove the shell itself. Once the preparation is complete, pour water over the tangerine and add granulated sugar. Leave the slices for a couple of hours for the sugar crystals to melt. After, put the jam on the fire and bring it to a boil. Catch the tangerines with a slotted spoon and arrange in jars, boil the remaining syrup in high heat for 5 minutes, cool and boil again. Pour the syrup over the tangerine slices and close the jars.

How to cook tangerine jam?

Another way to cook the perfect jam in slices is to pre-cook. Then, as soon as the sugar syrup is ready, all that remains is to put slices into it and wait a few minutes.

Ingredients:

• tangerines - 1.4 kg;
• granulated sugar - 4 tbsp.;
• water - 1.3 l;
• cinnamon stick.

Cooking

Put on fire enamelware With granulated sugar flooded with water. Wait for the syrup to boil, and then boil it until it thickens, about 40 minutes. At the end of the cooking time, add peeled and separated tangerine segments and a cinnamon stick to the syrup. Soak the delicacy on the fire for a couple more minutes, and then distribute it among the jars.

Recipe for tangerine jam with ginger

If you want to cook a healthy seasonal delicacy, then add a strong anti-cold ingredient to the jam - thanks to which the workpiece will turn out to be surprisingly fragrant and healthy.

Ingredients:

• tangerines - 840 g;
• ginger root - 25 g;
• granulated sugar - 1.2 kg;
• water - 1.2 l.

Cooking

Start by boiling ginger syrup for which the peeled ginger root must be put in a saucepan with water and granulated sugar. Leave the syrup over medium heat until thickened, meanwhile separate the tangerine slices from the peel and separate all the segments. Put the tangerine slices in thick syrup and leave for 2-3 minutes. Spread the finished jam in a clean glass container and roll up.

Ingredients:

Cooking

Choose medium-sized tangerines with a smooth, thin skin that adheres tightly to the slices so that it does not fall off during the cooking process. Divide the tangerines in half. In a saucepan, dissolve the sugar crystals in water and boil the syrup for about 20 minutes. Put tangerine slices in it and cook the jam for another hour and a half. Remove it from heat and leave to cool completely. The next day, return the pot back to the stove and cook until the tangerine skins thicken and soften. At the very end, squeeze lemon juice to the contents of the dishes.