24h 40 min
Tangerine marmalade organic and fragrant
Tangerine marmalade is my favorite. Maybe it’s because I love tangerines but also because it can be used as a filling in many delicious recipes.
The Cilento Coast, due to its mild climate, abounds in citrus fruits. Anyone who owns a piece of land, a vegetable garden or even just a garden has some citrus trees, especially lemons, oranges and tangerines. I too have my own small citrus grove and today, taking advantage of the beautiful day, I went to pick the mandarins. Nonna Claudia, however, could not resist: the harvest was also accompanied by a nice feast!
Mandarin is a sweet citrus fruit, very tasty, rich in vitamins and many other beneficial properties. It is a fruit that everyone likes and above all it is good for everyone, especially children. Perhaps not everyone knows the potential of tangerine in the kitchen: today let’s start with mandarin jam.
- 1Kg organic tangerines
- 350g sugar
- Some glass jars
Wash the tangerines, put them in a bowl, cover them with water and leave them to soak for 24 hours, changing the water at least a couple of times
Cut the tangerines in half, squeeze them with a juicer and keep the peels
With a spoon, remove the squeezing residue from the skins, remove it and keep only the skins (external part)
With a carving knife or the crescent, chop the peels on a cutting board
Pour the juice of the mandarins into a saucepan together with the blanched peels and boil for 1 minute
Add the sugar and cook over medium heat for 20 minutes, always stirring otherwise it sticks
- If you see that the marmalade has thickened first remove it from the heat.
- If after the proposed time it still seems too liquid, continue cooking for a while, this depends on the power of the burners.
- The jam must always be kept in sterilized jars.
- For sterilization, boil the glass jars for 20 minutes, then add the caps without corking the jars and boil another 10 minutes.
- Do not fill the jars to the brim but keep below 2 cm.
- It can be kept in the fridge for 10-15 days.
- In jars it can be kept in a cool, dark place for up to 2 months.
- Once opened, the jar should be kept in the fridge.
- Large bowl
- Squeeze citrus fruit
- Carving knife or mezzaluna knife
- Chopping board
- Ladle for broth
- Silicone spatula
- Glass jars or bowl
- Wooden ladle