There’s something incredibly satisfying about spreading a dollop of Homemade Tangerine Jam on a slice of toast. This vibrant and aromatic preserve starts with the meticulous peeling and segmenting of fresh tangerines, where seeds and membranes are removed to ensure a smooth, luscious texture. The tangerine pieces are then placed in a large pot and carefully mashed to break them down into a pulp.
Granulated sugar is added, blending seamlessly with the tangerine pieces, soon followed by a zesty kick from fresh lemon juice and grated lemon zest. For those who enjoy a hint of complexity in their preserves, a splash of vanilla extract can be stirred into the mix, adding a subtle, aromatic undertone.
As the mixture begins to cook, the kitchen fills with the tantalizing scent of citrus. The journey from raw fruit to jam is marked by a rolling boil that sets the stage for the thickening process as it simmers on low heat. Patience is key, as the transformation can take up to 45 minutes. The jam reaches its perfect consistency when a spoonful on a chilled plate shows signs of wrinkling when pushed—an age-old test confirming that it’s ready.
Once the desired texture is achieved, the jam is poured into sterilized jars, carefully sealed, and left to cool at room temperature. Each jar captures the essence of tangerine, offering a burst of sunshine with every spread. Homemade Tangerine Jam is not just a treat for the palate; it’s a nostalgic nod to traditional methods of preserving seasonal fruits, ensuring that a bit of summer warmth can be enjoyed all year round.
Ingredients
4 cups tangerines, peeled and segmented
2 cups granulated sugar
2 tbsp lemon juice
1 tsp grated lemon zest
1/2 tsp vanilla extract (optional)
Directions
1. Begin by peeling and segmenting the tangerines. Remove any seeds and membrane to ensure a smooth jam.
2. Place the tangerine segments in a large pot and use a potato masher or fork to break them down into smaller pieces.
3. Add the granulated sugar to the pot, stirring well to combine with the tangerine pieces.
4. Stir in the lemon juice and grated lemon zest, mixing thoroughly to incorporate all the flavors.
5. If desired, add the vanilla extract to the mixture and stir well.
6. Cook the mixture over medium heat, stirring frequently to prevent sticking, until it reaches a rolling boil.
7. Reduce the heat to low and let it simmer, stirring occasionally, until the mixture thickens. This should take about 35-45 minutes.
8. To test if the jam is ready, place a small spoonful on a chilled plate and let it sit for a minute. If it wrinkles when pushed with a finger, it’s ready.
9. Once the desired consistency is achieved, remove the pot from heat.
10. Pour the hot jam into sterilized jars, leaving some space at the top.
11. Seal the jars tightly and let them cool at room temperature before storing.