Sweet and Tangy Homemade Tangerine jam
A tangy fruit jam made by blending peeled mandarin oranges with their inner membranes intact and gently simmering them with sugar.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This refreshing fruit jam is made by lightly blending leftover mandarin oranges and simmering them with sugar in a 2 to 1 ratio. Skim off any foam that rises, simmer over low heat while stirring, and turn off the heat once a drop tested in cold water does not disperse. Adding lemon juice near the end brings out a bright, fresh flavor.
- Servings
- about 10–12 servings
- Cook time
- 50 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Mandarin orange1 kg
- Sugar500 g
- Lemon juice2 tbsp
- Keep the fruit-to-sugar ratio at 2:1, and adjust the amount of sugar depending on the sweetness of the fruit or your personal taste.
- If you don't have lemon juice, you can skip it.
Steps
Cut away any spoiled parts and peel the skins.
They say the inner membranes have plenty of vitamin C. I blended them lightly in a blender just like this.
Once blended, it's mostly liquid. Look at how pretty the color is, like 100% orange juice.
Add the sugar and bring to a boil over high heat.
You can keep the fruit-to-sugar ratio at 2:1.
Adjust the amount of sugar depending on the sweetness of the fruit or your personal preference.
Skim off the foam that rises as it boils, and cook over medium heat.
After simmering for about 20 minutes...
As the liquid cooks down, it bubbles up thick like lava.
At this point, lower the heat to low and stir carefully so it doesn't scorch on the bottom.
After 20-30 minutes in this state, drop a drop or two into cold water; if it doesn't spread, it's done.
Even if the consistency seems slightly runny, the jam is ready.
If you simmer it until thick and let it cool, it turns rock hard.
At the very end, add a little lemon juice and let it cool.
If you don't have lemon juice, skip it.
Transfer to sterilized glass jars and store in the refrigerator to enjoy.
I just about finished the kiwi jam I made recently, so now I get to enjoy this tangerine jam.
It's very cold outside, everyone. Take care not to catch a cold.
Comments give me strength.
Owner: Ppunwife http://blog.naver.com/ppunwife/140045810753
Ppunwife's tips
- Even if the consistency seems slightly runny, the jam is ready. If you simmer it until thick and let it cool, it turns rock hard.
FAQ
Can I omit the lemon juice if I don't have any?
If you don't have lemon juice, you can leave it out and skip it.
How do I check for the right jam consistency?
When you drop one or two drops of jam into cold water and it stays intact without dispersing, it has simmered to the right consistency. It thickens as it cools, so it is best to turn off the heat while it still feels slightly runny.
Do I need to peel off all the inner white membranes from the mandarin oranges before blending?
It is completely fine to remove just the outer peels and any spoiled spots, then lightly blend the fruit with the inner membranes left on.
How should I adjust the amount of sugar?
The standard ratio is 2 to 1 fruit to sugar, but you can adjust the amount depending on the natural sweetness of the mandarin oranges or your taste.
