Tangerine jam

Bright fruits of the citrus family are usually associated with the New Year and spruce smell. And what should tangerine lovers do in the summer, when it is “out of season”, and fruits are especially expensive? As an option, in winter you can prepare excellent jam, and enjoy its special taste all year round.

The strong and rich aroma of tangerines is due to the presence of essential oils and enzymes in the peel of the fruit. Despite the fact that the raw peel is not used for food, not only peeled fruits are suitable for jams and preserves, but also fruits along with the skin. The dish is prepared from crushed and peeled pulp, if desired, grinding it with a blender – this is how pureed jam is obtained. For the lazier, there are options from slices, sliced ​​uXNUMXbuXNUMXbfruits, and even whole tangerines to choose from. You can use a slow cooker to make jam – it will have a richer tangerine flavor. An exotic recipe made from fruit peel is usually boiled in spring and summer, after drying it to a state of candied fruits.

How to choose tangerines and make jam

Usually the lowest prices for fruits are after the New Year, in the first few weeks of January. Tangerines, which have a light orange uniform peel and a pronounced sweet and sour smell, are best suited for cooking. Particular attention should be paid to the skin if the jam is prepared with it. Fruits should not be too soft, wrinkled, have traces of rot and mold. In terms of taste, even sour fruits are fine – you just need to add a little more sugar than the recipe calls for. It is best to focus on your own taste, because someone likes pronounced sourness, someone likes velvety sweetness.

A variant of the classic jam involves the use of both pulp and fruit zest. It requires: 1 kg of tangerines, sugar (from 600 g to 1 kg), 1 glass of water, if necessary – 50 ml of lemon juice. 1 teaspoon of zest is added to a pot of water and put on fire. The slices, cleared of white veins, are cut and poured into boiling water with zest, where they are boiled for 20-30 minutes. Sugar is added to the mixture and boiled, stirring occasionally, over medium heat for 20 minutes. If you grind the finished jam with a blender, you get a more homogeneous structure, reminiscent of mashed potatoes. You can add cinnamon and cloves to such a dessert during the cooking process if you want more spice. All the usual tricks for preserving jam are relevant in this case – it is poured into sterile jars, closed with lids, left to cool and stored in a cool place.

More original options are jam with apples or bananas.

For the first recipe take:

• 1 kg of apples;
• 1 kg Mandarin;
• 1 kg of sugar;
• 2 a glass of water.

Tangerines are peeled from the skin, divided into slices and crushed, rubbed zest on a fine grater. Apples are peeled and coreed, rubbed on a grater and sent to the pan. Then they are poured with water and boiled until they reach the consistency of mashed potatoes. After the apples have cooled, they are ground on a sieve and sent back to the pan, where they add sugar, zest and tangerine slices. The resulting mixture is cooked 20 minutes, while it must be constantly stirring, so that the jam does not burn.

Tangerine jam with bananas is thicker.

To make it you need:

• 1 kg mandarins;
• 1 kg of sugar;
• Banana xnum;
• 200 ml of water;
• lemon juice 1.

Peeled citrus fruit is cut into small cubes and covered with sugar. When the fruit is given juice, water is poured into it, put on a slow fire and brought to a boil. The mixture is boiled for 15 minutes, then removed from heat and allowed to cool. After 3-4 hours, the procedure is repeated, before this, add sliced ​​bananas and lemon juice to the jam. 10-15 minutes, the mixture is boiled over low heat, cooled to complete cooling and again boiled. The dish is boiled down approximately 2 times in volume, and after cooling it thickens. The finished jam is sent to sterile jars and covered with lids.

Nutritional value, composition of nutrients in the product

In 100 g of mandarin oranges, 294 kcal, 0,7 g of protein, 0,2 g of fat and 75,9 g of carbohydrates are hidden.

Use of the product, use in traditional medicine and cooking

Since tangerines themselves are a storehouse of useful substances, jam from these fruits also has healing and preventive properties, and this is used to get rid of and prevent certain diseases.

A significant amount of vitamin C makes jam with a running agent in case of a cold or viral attack outside the window. Tangerine jam helps to improve immunity, normalize sleep and improve memory. Vitamins A and E improve the elasticity of blood vessels and the condition of the skin, nails, hair, slow down the aging process. Magnesium normalizes blood pressure, potassium and calcium have a beneficial effect on the cardiovascular system. The peel of the fruit contains a large amount of essential oils that have expectorant and anti-inflammatory effects. For the treatment of colds, flu, SARS, jam can be taken daily in small portions.

Mandarin jam goes especially well with natural yoghurt without additives, with milk soufflé and various pastries, ice cream, and pies. It can also be used as an ingredient in marinade for poultry – duck or chicken.

Contraindications to use

Jam, in addition to its beneficial properties, can become an additional burden for the body suffering from obesity, high blood cholesterol, and diabetes. Doctors do not recommend abusing jam to people with chronic and acute diseases of the stomach, gall bladder, pancreas.

A jar of bright and fragrant mandarin jam will surely delight you with a special taste all year round. It is easy and short-lived to prepare, and the result is gladly absorbed by all homework in no time. It can be prepared with spices, with peel and zest, with the addition of cognac, wine, honey or nuts, complementing the taste of the finished dish with spicy and tart notes. Tucked away in sterile jars, the jam can be stored for a year at a temperature of 10 to 15 degrees, although it is most likely that before the end of the shelf life the citrus sweet will not stand idle.