Tangerine Jam Recipes

Steps:

• Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
• Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.

Steps:

• Cut the tangerines in half. Squeeze out the juice and keep, covered, in the refrigerator.
• Remove the thin membranes which separate the segments and fibers inside the peel. Then simmer the peels in water for about 7-10 minutes until soft. Drain, cover with a fresh portion of cold water, and soak for 12 hours or overnight, changing the water once or twice if possible, to get rid of all the bitterness.
• Drain the peel and chop it roughly.
• Pour the reserved tangerine juice into a large pan. Add the sugar and chopped peel and bring to the boil. Simmer for 15-30 minutes, until the syrup thickens and forms a firm jelly when a drop is left on a cold plate. Let the jam cool slightly, then pour into clean jars and seal tightly.

Steps:

• In a large saucepan combine the tangerine and lemon pulp, tangerine peel and water.
• Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.
• Strain juice through a damp jelly bag.
• Measure 4 cups of juice.
• Combine the strained juice and powdered pectin in a large saucepan.
• Over high heat bring to a boil.
• Add Sugar.
• Stir until sugar is dissolved.
• Return to a boil-rolling.
• Boil hard for 1 minute.
• Skim foam if needed.
• Ladle hot jelly into hot jars, leaving 1/4 inch head space.
• Adjust caps.
• Process 10 minutes in a boiling water bath canner.

Steps:

• Chop the tangerines, peel and all. I do this by hand, so as to remove the seeds. If you're using a seedless variety, then by all means use the food processor.
• Repeat with the lemons.
• Combine the tangerines, the lemons, and the water in a pot.
• Bring rapidly to a boil; simmer for 5 minutes. Remove from the heat, cover, and let sit 12 to 18 hours.
• Add the sugar (or more, if you like a sweeter marmalade) and bring rapidly to a boil. Meanwhile, start heating up your boiling water bath in a separate pot.
• Stir constantly while bringing the mixture almost to the gelling point.
• Transfer to prepared half pint jars leaving a 1/4" headspace. Process in
• a boiling water bath for 10 minutes. Adjust time according to your altitude.

Steps:

• Cut tangerine and lemon wedges crosswise into 1/4-inch-thick slices. Discard seeds from fruit. Transfer fruit to large bowl. Add 5 cups water, covering fruit. Cover bowl with plastic wrap; let stand at room temperature 1 day. Transfer fruit mixture to heavy large pot. Scrape in seeds from vanilla beans; add beans. Bring mixture to boil. Reduce heat and simmer until rind is very tender and fruit begins to fall from rind, stirring occasionally, about 1 hour 15 minutes.
• Remove from heat. Add sugar; stir until sugar dissolves. Boil gently until mixture is 210°F, stirring occasionally, about 1 hour 20 minutes.
• Divide vanilla beans and boiling hot marmalade among four 1-cup jars. Cover tightly and refrigerate up to 2 months.