Tangerine jam
Composition / ingredients
10
Servings:
Cooking method
From one and a half kilos of peeled tangerines, carefully squeeze out the juice. If there is a juicer, it will greatly facilitate the process.
Pour the tangerine juice into a saucepan, pour water into the juice in a ratio of 100 grams per 300 grams of juice. Boil the mixture on the stove. After the start of boiling, keep the pan on fire for 10 minutes, evaporating excess moisture from the mixture.
Now pectin is used. Mix it with sugar and dilute it in tangerine juice. The third stage of cooking lasts 15 minutes. During this time, the thickening jam from tangerines will darken. At the end of cooking, the mixture should come out strongly viscous, but still fluid.
Well-cooked tangerine jam, when cooled, becomes noticeably denser and loses fluidity. We will take care of its safety. To do this, put the jam in sterilized jars and roll them up.You can submit it at any time.
Pour the tangerine juice into a saucepan, pour water into the juice in a ratio of 100 grams per 300 grams of juice. Boil the mixture on the stove. After the start of boiling, keep the pan on fire for 10 minutes, evaporating excess moisture from the mixture.
Now pectin is used. Mix it with sugar and dilute it in tangerine juice. The third stage of cooking lasts 15 minutes. During this time, the thickening jam from tangerines will darken. At the end of cooking, the mixture should come out strongly viscous, but still fluid.
Well-cooked tangerine jam, when cooled, becomes noticeably denser and loses fluidity. We will take care of its safety. To do this, put the jam in sterilized jars and roll them up.You can submit it at any time.
Caloric content of the products possible in the composition of the dish
- Tangerines - 33 kcal/100g
- Canned tangerines - 40 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Pectin - 336 kcal/100g
