Content
Tangerine peel jam is a delicious and original delicacy that does not require special expenses. It can be served with tea, and can also be used as a filling and to decorate desserts. Making such a jam will not be difficult even for novice cooks. The main thing is to strictly observe all stages of the technological process and adhere to the recommendations.
Mandarin peel jam has a rich pleasant aroma
Is it possible to make jam from tangerine peels
Preparing such a delicacy is not only possible, but also necessary. Its main advantage is that tangerine peels contain many beneficial components for human health. Among them are vitamins C, A, group B and minerals - copper, calcium, magnesium. These components help to normalize blood pressure and metabolic processes, reduce swelling, cleanse blood vessels and improve the functioning of the digestive system.
But since many people refuse to use fresh tangerine peels, such a jam can become a real find. As practice shows, it is loved not only by adults, but also by children.
Mandarin Peel Jam Recipe
You need to stock up on raw materials for jam in the midst of the winter holidays, when citrus fruits are sold in large quantities. After eating the fruit, the skins should be folded in a bag and kept in the refrigerator until enough to make the jam.
Selection and preparation of ingredients
To prepare a treat, it is necessary to use varieties, the peel of which is easily separated from the pulp and is characterized by a minimum content of white fibers. At the same time, it is important that the crusts do not have mechanical damage and signs of rot.
Before starting work, you must first prepare the main ingredient. To do this, you must thoroughly wash the raw material in warm water, and then dry it slightly. At the last stage of preparation, you should carefully clean out the excess white layer with a sharp knife.
Then cut the tangerine peels into strips or pieces. Fold the resulting mass into an enamel basin and fill with ordinary water for 5-6 hours. The liquid must be changed three to four times to remove the bitterness from the crusts. Only then can you start cooking directly.
Required Ingredients:
- 500 g skins;
- 400 g sugar;
- 50 ml of tangerine juice;
- 1.5 tsp salt;
- 0.5 tsp citric acid;
- 1.5 liters of water.
The finer the rind is cut, the tastier the jam.
Description of preparation
The cooking process is simple, but contains several important points that you need to pay attention to.
Procedure:
- Place the prepared tangerine peels in an enamel pot.
- Pour 1 liter of water over them, add salt and simmer for about an hour.
- After the time has elapsed, drain the liquid and set the workpiece aside.
- Pour the remaining water into a saucepan, add sugar, bring to a boil and simmer for 2 minutes.
- Toss the crusts in boiling syrup, allow to simmer and reduce heat to low.
- Cook for 2 hours, stirring occasionally.
- During this time, the treat will begin to thicken, and the crusts will become transparent, saturated with syrup.
- Then set aside until it cools completely.
- Squeeze out the tangerine juice to make at least 50 ml.
- Add it to the cooled jam.
- Put on fire, boil for 15 minutes, stirring occasionally.
- Then add citric acid.
- Cook for another 10 minutes.
Rules for storing tangerine jam
It is necessary to store the treat in the refrigerator in a closed container so that it does not absorb other odors. The shelf life in this form is 1 month. For long-term storage, spread the delicacy hot in sterilized jars and roll up. Optimum temperature + 5-25 degrees, humidity 70%. In this case, the jam can be stored in the closet, on the balcony, terrace and basement. The shelf life is 24 months.
Conclusion
Tangerine peel jam is a healthy delicacy that will not be difficult to prepare. Its basis is the peel, which many throw away without regret. But it contains much more useful components than mandarin pulp. Therefore, such a delicacy will become a real find in the autumn-winter period, when the body lacks vitamins, its immunity decreases and the risk of developing colds increases.
