Cooking process
I decided to make an interesting jam – from mandarins with peel. For its preparation I bought tangerines from two countries – Moroccan and Benin. It is necessary to use elastic, undamaged fruit of small size. Mandarins for jam cut in half, but for the experiment left a few mandarins whole. And what happened as a result – see below.
It turns out the original amber mandarin jam (with peel)! In the season of mandarins, be sure to prepare this fragrant jam.
For the preparation of jam from tangerines with peel, I prepare food on the list.
Mandarins are carefully mine.
I fill the mandarins with boiling water and leave for 15 minutes. This procedure is necessary in order to make the peel porous, soft and remove some of the bitter essential oils. I pour out the water and pour the mandarins now with cold water for 10-12 hours.
I cook a few tangerines whole. These fruits I pierce with a toothpick along the lobules in several places.
I cut the remaining mandarins in half.
I’m cooking the syrup. In a saucepan pour a glass of water and add half of sugar (500 g).
Varyu syrup on the stove (until the disappearance of grains of sugar).
I put down the prepared mandarins in the syrup.
On the stove I bring tangerines with syrup to a boil, I reduce the fire to a minimum and cook for about 20 minutes.
I remove the pan from the plate and leave the tangerines for 4 hours.
Add to the tangerines 250 g of sugar and again I cook the jam on the stove for about 20 minutes. I remove the pan from the plate and leave the tangerines for 4 hours.
I repeat the procedure again, adding the remaining sugar (250 g).
I remove the pan from the plate and leave it for 4 hours.
It turns out this is a jam with golden syrup. But the tangerine jam is not ready yet.
I take out the tangerines in a clean, dry bowl. The syrup is boiled to a thicker over low heat. In the syrup I spread the mandarins again and bring it to a boil.
I spread the tangerines in dry sterilized half-liter jars, pour them with syrup. I got 2 half-liter jars.
I roll up the jam with boiled metal caps. I wrap the jars with jam until it cools down completely.
Jam of tangerines with skin for the winter is ready!
Enjoy your tea!
And here are the whole mandarins that look like in the prepared jam. In this photo – Moroccan mandarin. He looked like a blown ball.
And this is a mandarin from Benin. He retained his form.
Jam of tangerines with skin
Mandarins for jam cut in half, but for the experiment left a few mandarins whole. And what happened as a result, look …
Ingredients
Mandarin – 1 kg
Sugar – 1 kg
Water – 240 ml
Cooking process
I decided to make an interesting jam – from mandarins with peel. For its preparation I bought tangerines from two countries – Moroccan and Benin. It is necessary to use elastic, undamaged fruit of small size. Mandarins for jam cut in half, but for the experiment left a few mandarins whole. And what happened as a result – see below.
It turns out the original amber mandarin jam (with peel)! In the season of mandarins, be sure to prepare this fragrant jam.
For the preparation of jam from tangerines with peel, I prepare food on the list.
Mandarins are carefully mine.
I fill the mandarins with boiling water and leave for 15 minutes. This procedure is necessary in order to make the peel porous, soft and remove some of the bitter essential oils. I pour out the water and pour the mandarins now with cold water for 10-12 hours.
I cook a few tangerines whole. These fruits I pierce with a toothpick along the lobules in several places.
I cut the remaining mandarins in half.
I’m cooking the syrup. In a saucepan pour a glass of water and add half of sugar (500 g).
Varyu syrup on the stove (until the disappearance of grains of sugar).
I put down the prepared mandarins in the syrup.
On the stove I bring tangerines with syrup to a boil, I reduce the fire to a minimum and cook for about 20 minutes.
I remove the pan from the plate and leave the tangerines for 4 hours.
Add to the tangerines 250 g of sugar and again I cook the jam on the stove for about 20 minutes. I remove the pan from the plate and leave the tangerines for 4 hours.
I repeat the procedure again, adding the remaining sugar (250 g).
I remove the pan from the plate and leave it for 4 hours.
It turns out this is a jam with golden syrup. But the tangerine jam is not ready yet.
I take out the tangerines in a clean, dry bowl. The syrup is boiled to a thicker over low heat. In the syrup I spread the mandarins again and bring it to a boil.
I spread the tangerines in dry sterilized half-liter jars, pour them with syrup. I got 2 half-liter jars.
I roll up the jam with boiled metal caps. I wrap the jars with jam until it cools down completely.
Jam of tangerines with skin for the winter is ready!
Enjoy your tea!
And here are the whole mandarins that look like in the prepared jam. In this photo – Moroccan mandarin. He looked like a blown ball.
And this is a mandarin from Benin. He retained his form.