Small Batch Fresh Tangerine Jam!

 Welcome to the blitz, at Our Sunday Cafe!

Every day we will offer something special, for you to enjoy, right up to Christmas Eve!

Many of these will be new recipes, and some will be reminders from the past. Some are our favorite recipes that happen to be too delicious to leave hidden in the archives.

So it’s full steam ahead to sharing a great recipe for you to enjoy every day during these very busy days of December……this season, eat well, be happy and celebrate with those you love!

As part of our December 2019 blitz at OurSundayCafe.

If you enjoy a mildly bitter orange marmalade, you will love this Fresh Tangerine Jam! And the best part, there is no canning. This small-batch recipe cooks up quickly and once cooked you cap the jar with a lid and keep it in the fridge! 

Personally, I think the citrus harvest in late fall, making citrus of all kinds available in winter is one of the bright spots of winter! I actually wait until winter to make several of my favorite jams, because they contain citrus. When we picked up the bag of tangerines I decided to try my hand at a very simple tangerine jam. 

Small Batch Tangerine Jame, part of our December blitz here at OurSundayCafe.

Citrus peel is full of pectin, so jam made from citrus oftentimes needs no added pectin. This quick-cooking jam only has four ingredients. Also, it is not high in sugar, with the volume of sugar being less than the volume of fruit. This small-batch tangerine jam would also make a sweet hostess gift for those times you want to give something homemade and beautiful....from your home to their's...

Small Batch Fresh Tangerine Jam
by the seat of my pants!

4 tangerine
juice of one lime
1/8 t salt
1 c sugar

If your tangerines are waxed (most are except for homegrown) bring a pan of water to a boil, add tangerines, simmer 3 to 5 minutes, drain and let cool. 

When cool, cut in quarters and chop finely in a food processor. You may also use an old fashioned hand grinder. 

If you find some large pieces of rind, simply snip them into smaller pieces with a pair of scissors. 

Combine chopped fruit with the remaining ingredients, bring to a boil, reduce heat, simmer 18-20 minutes, stirring often.

Transfer jam to a one-pint size jar, let cool, attach a cap/lid and store in the refrigerator. 


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shared with
weekend reading
homestead hop
farm fresh tuesday
thrifty home december


  1. I never thought about making tangerine jam! I'm in total agreement: once the fresh off the tree apples are gone, I'm all about the citrus.

    1. It is quick to make and quite good, thanks for stopping by!


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