Mandarin marmalade: the recipe to prepare a jam with an intoxicating aroma, without wasting the skins

How to prepare a delicious tangerine jam in just a few steps, the winter preserve that cannot be missing in your pantry

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How to prepare in a few steps a delicious tangerine jam, the winter preserve (and zero waste) that cannot be missing in your pantry

At this time of year the citrus fruits they are back to being protagonists on our tables. In addition to being delicious, they are a source of vitamin C, antioxidants and minerals and help us strengthen our immune system in the colder months. Oranges and tangerines lend themselves very well to the preparation of various recipes, but perhaps the one that beats them all is jam, perfect to spread on bread or rusks for breakfast or to garnish pies and other desserts. Let's find out how to prepare a delicious jam of mandarins.

The recipe that we propose also includes the use of peelings and it doesn't need white sugar. We are sure that her perfume will inebriate you!

Read also: Tangerine peels: from the peels 10 remedies for small health problems

Ingredients (for 3 jars of 250 grams)

1 kilo of organic mandarins
500 gr brown sugar
lemon juice

Preparation

Remove the stem from the mandarins and wash them thoroughly. Pour some water into a large pot and fill it halfway up and put it on the stove. As soon as the water has started to boil, add the mandarins (with all the skins) and cook over low heat for about half an hour. Turn off the heat and drain the mandarins, placing them on the table on a cloth. When they have become lukewarm, cut the two and squeeze them with a juicer, taking care to remove the seeds.

Now put the peels in a blender (alternatively you can use an immersion mixer) and operate it until you get a creamy mixture. Then pour this cream into the pot, add the juice that you have previously prepared and finally the cane sugar. Turn on the flame and stir occasionally with a wooden spoon.

Cook the jam for about 40 minutes on a low flame. To see if it's ready, drop some jam on a plate that has been in the freezer for a couple of minutes. If it congeals as it cools, it means that it does not need further cooking.

Once your jam is ready, all that remains is to transfer it still hot to the previously sterilized glass jars. Close them with the caps and turn them upside down until the mixture has become lukewarm. At this point, turn them over and keep them in the pantry. Homemade tangerine jam can be preserved up to 4 months. But if you open the jar you have to keep it in the fridge and consume it within three days.

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Bon appetit!

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