How to cook the tangerine jam to avoid waste? The idea of this recipe I advised the seller Moroccan tangerine, a small Istanbul market.
Be sure to read up to the end of the recipe, there you will find all the necessary ingredients.
I love to jam in a jam when it is thick and clear, but in the case of citrus achieve this effect, you can just remove all the internal walls, and it's too dreary. But thanks to the advice of the seller mandarins, I was able to cook the jam without even cleaning them.
Cooking method
1. Whole tangerine fill with water, so that all the fruits are covered with liquid. Bring to boil and give Cook 1 minute, merge fill with boiling water and cold water and repeat the procedure. So should boil tangerine 3 times.
2. On the fourth time tangerines fill with water, bring to a boil, cover with a lid and boil over medium heat for one hour. Then drained excess water.
3. Punches tangerines with the immersion blender, or can be sent to a stationary, if it does not handle, you can add a little water.
I love that the mixture is homogeneous, so it takes me about 10-15 minutes, but you can not add such uniformity, it all depends on your tastes.
4. Add the sugar and bring the mixture to the boil, giving Cook 10 minutes and poured into presterilized banks.
As I sterilized jars I told in this article.
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Ingredients
1 kg boiled mandarin I use 1 kg of sugar.