Cook jam from tangerines

Mandarins are delicious, sweet and sour fruits from the genus citrus. Most often, they are consumed fresh, but from them you can prepare beautiful billets, for example, jam.

There are several cooking optionsjam from tangerines. For example, here's how to cook a sweet treat from whole fruits. For this jam, a variety of tangerines with small fruits is used, and mandarins should not be mature enough. For harvesting you need to select only perfectly healthy and undamaged fruit.

Before cooking jam, the fruits must be prepared. Each mandarin needs to pierce the skin by its diameter, moving along the lobules. Punctures should be carried out with a wooden stick and not a knife or fork, as from contact with metal is destroyed vitamin C. Then, a sufficient amount of heat the water to sink to tangerines and blanshiruem fruit at a temperature close to boiling (90-95 ° C) , the duration of blanching is 15 minutes. After that, take out the tangerines, and soak them in cold water for a day.

Now you need to prepare a syrup from the calculation of a literwater per kilogram of granulated sugar. Hot syrup pour the tangerines (per kilogram of citrus we need a half liter of syrup) and boil the jam of tangerines for five minutes. Then remove the dishes from the plate and stand 12 hours. So it needs to be done three times, adding to the jam before each boiling 250 grams of sugar per kilogram of mandarins.

Then you need to remove the mandarins from the syrupand spread out on clean banks. The syrup is boiled to the desired density and hot poured over jars of mandarins. If jam from tangerines is planned to be stored, then the banks need to be sterilized. Small half-liter jars enough to keep in boiling water for half an hour, liter - at least fifty minutes. Banks, extracted from the sterilizer, immediately roll up.

If the fruits are large, then jam from tangerinesit is better to boil, dividing the fruits into halves. Preparing the fruit for this method of cooking should be exactly the same, that is, first chop, then blanch and soak in cold water. Then cut the fruits into halves, combine them in a jam for cooking jam and pour hot syrup, which should be prepared from a liter of water and 2350 grams of sugar. Leave to infuse for 8 hours. Brew in four divided doses for 10 minutes, making eight-hour breaks. Hot jam pour into sterile jars and roll up right away.

To make jam it is possible and from mandarins with the removedin this case the taste will turn out to be less tart. Zedra should be carefully removed from the fruit with a sharp knife and soak the tangerines in cold water for a day. The soaked fruits are stuck in the same way as in the preparation of the billet tangerine jam, the recipe of which is given above. Then you should start blanching. For this, the fruit should be boiled for five minutes three times, each time after extraction from boiling water, immersing them in cold water. Then, peel the tangerines on the lobules, extract the seeds, pour the syrup. The proportions in the preparation of this cooking are as follows: per kilogram of tangerines, a liter of water and a kilogram of sugar. Boil the jam for five minutes, then leave until cooling. After that, drain the syrup, boil it for about fifteen minutes and refill the lobules again. This operation should be carried out two more times. Welded jam to be packed in cans.

You can make tangerine jam usingonly mandarin crusts. To do this, collect a kilogram of fresh mandarin crusts and soak them for a day in water (cold). During the soaking, you need to change water at least three times. Then cut the crusts "noodles" and blanch them at boiling for 5 minutes. Decoction of the broth, keeping it for cooking the syrup. The syrup will be cooked from two and a half cups of broth left over from blanching, and one and a half kilograms of sugar. In the syrup we lower the prepared crusts and cook the jam in one step. When it is almost ready, add 20 grams of fresh mandarin zest and 2 grams of citric acid per kilogram of jam to the fragrance. You can use not crystalline citric acid, but the juice of fresh lemon, so it will be even more fragrant.