We make jam from tangerines

Mandarins are delicious, sweet and sour fruits from the genus citrus. Most often, they are consumed fresh, but from them you can prepare beautiful billets, for example, jam.

There are several options for preparing billets of jam from tangerines. For example, here's how to cook a sweet treat from whole fruits. For this jam a variety of tangerines with small fruits is used, and mandarins should be not mature enough. For harvesting you need to select only perfectly healthy and undamaged fruit.

Before cooking jam, the fruits must be prepared. Each mandarin needs to pierce the skin by its diameter, moving along the lobules. Punctures should be carried out with a wooden stick, not a knife or fork, since vitamin C is destroyed by contact with the metal . After that, heat a sufficient volume of water to immerse the mandarins there, and blanch the fruit at a temperature close to the boiling point (90-95 degrees) , The duration of blanching is 15 minutes. After that, take out the tangerines, and soak them in cold water for a day.

Now you need to make a syrup based on a liter of water per kilogram of granulated sugar. With a hot syrup pour the tangerines (per kilogram of citrus we need a half liter of syrup) and boil the tangerine jam for five minutes. Then remove the dishes from the plate and stand 12 hours. So it is necessary to do three times, adding to the jam before each boiling 250 grams of sugar per kilogram of mandarins.

Then you need to take the mandarins out of the syrup and put them into clean jars. The syrup is boiled to the desired density and hot poured over cans with mandarins. If jam from tangerines is planned to be stored, then the banks need to be sterilized. Small half-liter jars enough to keep in boiling water for half an hour, liter - at least fifty minutes. Banks, extracted from the sterilizer, immediately rolled up.

If the fruits are large, then jam from tangerines is better to cook, dividing the fruits into halves. Preparing the fruit for this method of cooking should be exactly the same, that is, first to puncture, then blanch and soak in cold water. Then cut the fruits into halves, combine them in a jam for cooking jam and pour hot syrup, which should be prepared from a liter of water and 2350 grams of sugar. Leave to infuse for 8 hours. Brew in four divided doses for 10 minutes, making eight-hour breaks. Hot jam pour into sterile jars and roll up right away.

To make jam it is possible and from tangerines with the removed zest, in this case taste will turn out less tart. Zedra should be carefully removed from the fruit with a sharp knife and soak the tangerines in cold water for a day. The soaked fruits are stuck in the same way as in the preparation of billets mandarin jam, the recipe of which is given above. Then you should start blanching. For this, the fruit should be boiled for five minutes three times, each time after extraction from boiling water, immersing them in cold water. Then make out the tangerines for the lobules, extract the seeds, pour the syrup. The proportions in the preparation of this cooking are as follows: per kilogram of tangerines, a liter of water and a kilogram of sugar. Boil the jam for five minutes, then leave until cooling. After that, drain the syrup, boil it for about fifteen minutes and pour the lobules again. This operation should be carried out two more times. Welded jam to be packed in cans.

You can make tangerine jam using only mandarin crusts. To do this, collect a kilogram of fresh mandarin crusts and soak them for a day in water (cold). During the soaking, you need to change water at least three times. Then cut the crusts "noodles" and blanch them at boiling for 5 minutes. Decoction of the broth, keeping it for cooking the syrup. The syrup will be cooked from two and a half cups of broth left over from blanching, and one and a half kilograms of sugar. In the syrup we lower the prepared crusts and cook the jam in one step. When it is almost ready, add for flavor 20 grams of fresh tangerine zest and 2 grams of citric acid per kilogram of jam. You can use not crystalline citric acid, but the juice of fresh lemon, so it will be even more fragrant.