The onset of cold weather does not mean the end of the conservation season. A vivid example of the recipe of winter billets is mandarin jam wafers, which differ not only in their unusual taste, but also in their original appearance.
Mandarin jam slices - recipe
Ingredients:
- tangerines - 550 g;
- granulated sugar - 550 g;
- water - 60 ml.
Preparation
Mandarins for such a recipe is better to choose small ones and without seeds, otherwise the jam will be bitter. Avoiding bitterness will also be helped by thorough cleaning: get rid of all the white veins on the lobules, but do not remove the sheath itself. Once the preparation is complete, pour over the mandarin water and sprinkle the sugar. Leave the wedges for a couple of hours to allow the sugar crystals to melt. After, put the jam on the fire and bring it to a boil. Catch tangerines and put them on cans, the remaining syrup cook in a hot heat for 5 minutes, cool and cook again. Pour the syrup over the mandarin lobules and close the jars.
How to cook tangerine jam?
Another way to cook ideal jam slices is to prepare sugar syrup in advance. Then, as soon as the sugar syrup is ready, it remains only to put in it lobules and wait a few minutes.
Ingredients:
- tangerines - 1, 4 kg;
- granulated sugar - 4 items;
- water - 1,3 l;
- cinnamon stick.
Preparation
Put on the fire enamel utensils with granulated sugar filled with water. Wait until the syrup boils, and then cook it until thickened for about 40 minutes. At the end of the cooking time, add to the syrup peeled and separated tangerine slices and a cinnamon stick. Soak the delicacy on fire for a couple of minutes, and then distribute to the banks.
The recipe for cooking tangerine jam with ginger
If you want to cook a useful seasonal treat, then add to the jam a strong anti-cold ingredient - the root of ginger , thanks to which the workpiece will turn out to be surprisingly fragrant and useful.
Ingredients:
- tangerines - 840 g;
- ginger root - 25 g;
- granulated sugar - 1.2 kg;
- water - 1.2 liters.
Preparation
Start by cooking ginger syrup for which the peeled ginger root needs to be put in a saucepan with water and sugar. Leave the syrup on medium heat until thick, and in the meantime separate the tangerine lobules from the peel and divide all the segments. Put the tangerine slices in a thick syrup and leave for 2-3 minutes. Finished jam distribute on a clean glass container and roll.
How to cook tangerine jam whole?
Another way to keep the tangerine lobules intact is to cook them directly with the skin. So jam will be much more fragrant, and the skin will absorb all the syrup and soften.
Ingredients:
- tangerines - 1,3 kg;
- water 215 ml;
- granulated sugar - 375 g;
- lemon - 1 pc.
Preparation
Choose medium-sized mandarins with a smooth, thin and tightly adhering skin to the lobules - so it does not fall off during cooking. Divide the tangerines in half. In the saucepan, dissolve the sugar crystals in water and cook the syrup for about 20 minutes. Put the mandarin slices in it and cook the jam for another hour and a half. Remove it from heat and allow to cool completely. The next day, return the saucepan back to the stove and cook until the mandarin peel thickens and softens. At the very end, squeeze the lemon juice into the contents of the dishes.