This homemade tangerine jam is perfect for spreading on toast, fresh bread, or dolloping onto cakes. It’s also a fantastic, refreshing dessert on its own whenever you’re craving something sweet. Let’s get cooking!
Ingredients for the best tangerine jam:
- 2.2 lbs (approx. 1kg) ripe tangerines;
- 2.5 cups (500g) granulated sugar;
- 1 Meyer lemon (or regular lemon);
- Water as needed.
How to make tangerine jam:
- Start by washing the tangerines, peeling them, and carefully removing all the white pith; keep only the segments;
- Chop the tangerine segments into small pieces;
- Place the pieces in a pot and add enough water just to cover them;
- Bring to medium heat and simmer for about 30 minutes, stirring frequently;
- While the tangerines cook, thinly slice the lemon and set aside;
- Once the tangerines are soft and starting to break down, remove from heat and strain the mixture through a fine-mesh sieve to extract the juice, discarding the remaining fibers;
- Measure the amount of juice obtained and add an equal amount of granulated sugar to the pot;
- Add the lemon slices to the pot;
- Bring the mixture to medium-high heat and boil for about 40 minutes, stirring occasionally to prevent sticking;
- To check if the jam is ready, perform the plate test: place a small amount on a clean, cold plate and tilt it;
- If the jam runs slowly, it’s done. If it runs too quickly, continue boiling for a few more minutes;
- Once ready, remove the lemon slices and pour the jam into glass jars;
- Let it cool completely at room temperature;
- Seal tightly and store in the refrigerator.
A quick tip:
For the best flavor, choose ripe and juicy tangerines. Be sure to remove all the seeds before cooking to avoid a bitter taste in your final jam.
Did you like this recipe? Feel free to share it! We have many more delicious recipes on our blog.