Content
Tangerine peel jam is a tasty and original delicacy that does not require any special expenses. It can be served with tea, and also used as a filling and to decorate desserts. Making such jam is not difficult even for novice cooks. The main thing is to strictly follow all stages of the technological process and adhere to the recommendations.
Jam made from tangerine peels 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 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 eat fresh tangerine peels, such jam can be a real godsend. As practice shows, not only adults, but also children love him.
Recipe for tangerine peel jam
You need to stock up on raw materials for jam at the height of the winter holidays, when citrus fruits are sold in large quantities. After eating the fruit, the peel should be put in a bag and stored in the refrigerator until enough of it is collected for jam.
Selection and preparation of ingredients
To prepare the delicacy, it is necessary to use varieties whose peel is easily separated from the pulp and is characterized by a minimum content of white fibers. It is important that the crusts have no mechanical damage or signs of rot.
Before you get started, you need to first prepare the main ingredient. To do this, you need to thoroughly wash the raw materials in warm water and then dry them slightly. At the last stage of preparation, carefully scrape off the excess white layer with a sharp knife.
After this, cut the tangerine peels into strips or pieces. Place the resulting mass in an enamel basin and fill it with plain water for 5-6 hours. The liquid must be changed three to four times to remove bitterness from the crusts. Only after this can you start cooking directly.
Required ingredients:
- 500 g skins;
- 400 g sugar;
- 50 ml tangerine juice;
- 1.5 tsp. salt;
- 0.5 tsp. citric acid;
- 1.5 liters of water.
The finer the peel 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 into an enamel pan.
- Pour them with 1 liter of water, add salt and simmer over low heat for about an hour.
- After the time has passed, drain the liquid and set the workpiece aside.
- Pour the remaining water into the saucepan, add sugar, bring to a boil and simmer for 2 minutes.
- Place the crusts into the boiling syrup, let it boil and reduce the heat to low.
- Cook for 2 hours, stirring occasionally.
- During this time, the delicacy will begin to thicken, and the crusts will become transparent, saturated with syrup.
- After this, set aside until it cools completely.
- Squeeze tangerine juice to make at least 50 ml.
- Add it to the cooled jam.
- Put on fire, simmer for 15 minutes, stirring occasionally.
- After this, add citric acid.
- Cook for another 10 minutes.
Rules for storing tangerine jam
The treat should be stored 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, place 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 pantry, 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 tangerine pulp.Therefore, such a delicacy will be a real boon in the autumn-winter period, when the body lacks vitamins, its immunity decreases and the risk of developing colds increases.
