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
Print Recipe
Pin Recipe 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.
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