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Epicurious

Tangerine Jam

This magnificent jam makes a delicious ready dessert that can be served with thick cream.

Ingredients

2 pounds tangerines
2 pounds sugar

Preparation

  1. Step 1

    Cut the tangerines in half. Squeeze out the juice and keep, covered, in the refrigerator.

    Step 2

    Remove the thin membranes which separate the segments and fibers inside the peel. Then simmer the peels in water for about 7–10 minutes until soft. Drain, cover with a fresh portion of cold water, and soak for 12 hours or overnight, changing the water once or twice if possible, to get rid of all the bitterness.

    Step 3

    Drain the peel and chop it roughly.

    Step 4

    Pour the reserved tangerine juice into a large pan. Add the sugar and chopped peel and bring to the boil. Simmer for 15–30 minutes, until the syrup thickens and forms a firm jelly when a drop is left on a cold plate. Let the jam cool slightly, then pour into clean jars and seal tightly.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsJamSpreadsMiddle EasternTangerineCitrusFruitBreakfastBrunchGluten FreeDairy FreeNut FreeVegetarianMake AheadSimmerCookbooks
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