Small Batch Fresh Tangerine Jam!
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.
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!
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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