Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Jam Recipes


Tangerine Jam (Jam Recipes)

Banu Atabay's Mandalina Receli
Main Page » Jam Recipes » Tangerine Jam


 ALL RECIPES

 Video Recipes

 Soup Recipes
 Salad Recipes
 Breakfast Recipes & Egg Recipes
 Lamb Recipes & Beef Recipes
 Kebab Recipes
 Offal Recipes
 Meatballs Recipes
 Vegetable Dishes Recipes
 Fish Recipes
 Chicken Recipes
 Stuffing Recipes
 Olive Oil Dishes Recipes
 Legum Recipes
 Pilaf Recipes
 Macaroni Recipes
 Jam Recipes
 Compote Recipes
 Pickle Recipes

 Bun Recipes
 Borek Recipes
 Cake Recipes
 Cookie Recipes
 Cream Cake Recipes
 Pasteries Recipes
 Dessert Recipes
 Milky Dessert Recipes
 Desserts With Syrup Recipes
 Halva Recipes
 Canapé Recipes
 Goodies Recipes
 Sherbets and Drinks Recipes
 Ice Cream Recipes



 Anchovy Recipes
 Apple Recipes
 Apricot Recipes
 Banana Recipes
 Bean Recipes
 Brain Recipes
 Cabbage Recipes
 Carrot Recipes
 Celery Recipes
 Cheese Recipes
 Cherry Recipes
 Cocoa Recipes
 Corn Recipes
 Cucumber Recipes
 Eggplant Recipes
 Fig Recipes
 Grapefruit Recipes
 Lamb Recipes
 Leek Recipes
 Lemon Recipes
 Lentil Recipes
 Liver Recipes
 Mushroom Recipes
 Okra Recipes
 Onion Recipes
 Orange Recipes
 Peach Recipes
 Pear Recipes
 Pepper Recipes
 Potato Recipes
 Rice Recipes
 Spinach Recipes
 Strawberry Recipes
 Tomato Recipes
 Yogurt Recipes
 Zucchini Recipes



Tangerine Jam



Instructions:
# Peel the tangerines, clean the white vessels.
# Boil the tangerines in the too much water.
# Wash the tangerines which were taken from the boiling water, with cold water. (That is enough to boil just 1 time)
# Transect the each tangerine into two pieces, and remove the seeds, transect the pieces into 2 pieces again.
# Place the tangerine pieces on the pot’s floor just one layer, sprinkle sugar as 1 layer, and repeat this act until all the ingredients finish.
# Cover the lid on and let it stand for 2 hours.
# Place over the low heat at the end of the time, sprinkle lemon juice all over.
# Remove the foams during the cooking, if they will be.
# Cook until the tangerines leave their juice and get reach the right consistency.
# Fill into the jars while it is hot yet, cover the cap when they cool down, pot in a dark and dry place.


Note: There is need to slit tangerines, because they will got into pieces during the cooking. You must not stir the jam during cooking.


https://ml.md/en469


Other Languages

       

Similar Recipes:


2.20 pounds tangerine
2.20 pounds granulated sugar
1/2 tsp lemon juice