My jam-making saga continues!
- 12 tangerines
- 2 cups of sugar
- 1 tbs of salt
- juice of 3/4 lemon (8 tbs)
- 2.5 cups of water
- 2.5 cups of peel (of 13 tangerine)
- Peel the tangerines, remove the white coat and seeds (there was no seeds in these tangerines, which is a great help)
- Add sugar, give a mix, and put aside for 1 .5 hours; mix every once a while
- Immediately put the peels in a vinegar-water. At around 45 min after I added sugar to tangerines, I took them out one by one and scraped with the help of a knife. I then placed them in the vinegar water until use. Immersing them into liquid helps with swelling of the white coat. Vinegar helps with killing any microorganisms. Right before putting the jam on stove, slice the peels thinly.
- At the end of 1.5 hours, add the remaining ingredients and bring to a “rolling boil”
- Reduce the heat and simmer for 40 min until it is reduced. Mix through the end to make sure jam will not stick to the bottom of the pot.
- Clean the jars, rings, and lids. I placed them (except the lids) at 220F oven for 45 min. I dried the lids on a clean piece of paper towel.
- Pour down the jam right away in jars, clean the rims, and close the lids. Makes jam enough for 2 x 500 ml mason jar
- Keep in the fridge and enjoy within weeks (or try water or pressure canning for a longer time period)
PS; peels give a bitter taste to jam if the sugar content is not high enough. feel free not to use them. I love rinds because of their texture giving a lovely contrast 🙂