Tangerine Jam Recipe

Ingredients:

• 2 pounds tangerines
• 4 cups granulated sugar
• 1/4 cup fresh lemon juice
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Begin by washing the tangerines well. Peel the fruit, then remove the white pith and seeds. Cut the peels into thin strips or small pieces and set aside.
2. Squeeze 1/4 cup of fresh lemon juice into a pot, then add the tangerine fruit segments to the pot and lightly mash with a potato masher or wooden spoon.
3. Cover the pot and let sit for an hour to soften the fruit. Meanwhile, prepare a large pot of boiling water and a bowl of ice water.
4. After an hour, bring the pot of tangerine and lemon juice to a boil. Reduce the heat and simmer for 10-15 minutes.
5. Add the sugar, salt, and tangerine peels to the pot, stirring to combine. Continue simmering until the jam reduces and thickens until it reaches the gel stage. This should take approximately 25-35 minutes.
6. To check if the jam has hit the gel stage, use a spoon to place a small amount on a chilled plate. Let it cool a few seconds, then check if it wrinkles when pushed with your finger. If it wrinkles, it is at the gel stage.
7. When the jam is ready, stir in the vanilla extract. Carefully pour the hot jam into sterilized jars, then cover tightly with lids and let cool to room temperature.
8. Store your tangerine jam in a cool, dry place for up to six months. Once opened, store in the refrigerator for up to three weeks.

Verdict: This tangerine jam is a delicious and unique alternative to classic fruit jams. It has a bright, tangy flavor with just the right amount of sweetness. You’ll love the little bursts of tangerine peel in each bite. Try it on toast, biscuits, scones, or even as a glaze for grilled meats.