Whole tangerine jam
Also see what tangerine juice is good for and find out how to prepare dried tangerines, as well as what are the benefits of tangerine peels.
Ingredients · Servings 4
- small tangerines - 1 kg
- sugar - 1.2 kg
- water - 1 l
- lemon juice - 2 tbsp.
- citric acid - 1 tsp.
- cloves - 4 - 5 pcs.
- cinnamon stick - 1 pc.
Method · 1 h 30 min
- First, wash the tangerines well and pierce them in several places with a needle or toothpick to avoid bitterness from the peel.
- The fruits are boiled for 5 minutes in clean water, then drained. The procedure is repeated two more times, changing the water each time to remove the natural bitterness of the peel. After the final boiling, the tangerines are allowed to drain.
- In a deep saucepan, boil a syrup of water and sugar, then add the cinnamon and cloves.
- When the syrup starts to thicken slightly, add the mandarins and simmer over medium heat for about 45-50 minutes, until the mandarins become translucent and the syrup turns amber in color. Finally, add the lemon juice and citric acid and simmer for another 3-4 minutes.
- Pour the whole tangerine jam hot into dry jars and seal. This amount makes 4 jars of 300 ml each.
- Mandalina Reçeli is one of the most beloved citrus jams in Aegean Turkey. In Mersin and Aydin, special mini mandarins are used that retain their shape and remain glassy and juicy after a long cooking. In the past, Turkish housewives made this jam during the winter season, when mandarins are at their most fragrant and sweet.
