As I prepare jam tangerines with peel. I share an unusual recipe 🍊🎄🍊

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Gem of mandarins, which do not even need to be cleaned from the skin. Bright colors and surreal flavor. My favorite recipe for jam from the mandarins.

The recipe of this jam I once begged Seller mandarins at the Istanbul market in Turkey. However, for this it had to buy 5 kilograms of tangerines, so it is not clear whether the recipe I begged or bought yet.

The recipe is simple, but before such a way I have not seen. For the first time I cooked the jam 3 years ago. He was so pleased with me and my family, now I cook it as a gift for the New Year.

The original recipe is to use only tangerines and sugar, but I found a simple way to diversify the taste of the jam. I'll explain later in the article, be sure to read up.

Step by step recipe for jam from tangerines with peel

Tangerines for this recipe is best suited pitted. I cooked Moroccan, but the variety is not important.

Tangerines my, put in a saucepan and fill with water so that they are completely covered with water. I put on fire and after boiling give Cook 1 minute. Decanted liquid, and fill in cold water. Repeat the procedure 3 times.

In cooking, this technique is called blanching. So I get rid of excessive bitterness tangerine peel.

After blanching water pour tangerines. I bring to a boil, reduce the heat and cover with a lid, leaving at stew 1 hr. An hour later I merge rusty water.

Scroll sideways to see more images
Scroll sideways to see more images
Scroll sideways to see more images
Scroll sideways to see more images

For mandarins add sugar and knocking until smooth immersion blender. I put jam on the fire and cook for 10 minutes after boiling, stirring constantly.

Another hot jam poured into banks and close the lids. If you linger, you will notice how during cooling jam begins to thicken. Typically store in the refrigerator, but if sterilized jars, and it is possible at room temperature. As I promised at the beginning, let's discuss how to diversify the taste of the jam.

At the stage of cooking I'll add a bit of whole spices, such as cloves, cinnamon, star anise and cardamom. You can add all together (then get a taste of mulled wine) or parts. In general, there opens scope for experimentation, but the main thing is not to overdo them.

After cooling jam thickens. Scroll sideways to see more images
After cooling jam thickens. Scroll sideways to see more images
Here's a jam tangerines with peel I turned. Scroll sideways to see more images
After cooling jam thickens. Scroll sideways to see more images

Ingredients

To make jam, I use 1 part of already cooked mandarins and 1 part sugar.

And what dish with tangerines you like the most?

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