Tangerine Jam

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

400 g mandarin (s), pulp
350 g preservin suar, 1: 1
1 large lemon (s), juice it

Instructions

Cut the mandarin pulp, including the white skin, into small pieces and mix with the juice of the lemon and the preserving sugar. Let something stand.
Then puree the mixture and let it boil for 15-20 minutes, skimming off the foam that forms. Pour hot into clean lid jars and screw them upside down for 10 minutes.
The fact that the white skin stays on the fruit means that less sugar is needed because the skin contains pectin.
If you like, you can refine the jam with the pulp of a vanilla pod.
The amount is sufficient for 2 glasses of 220 ml each.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.