Jam can be cooked from any grades of tangerines. Small, boneless fruits are prepared entirely, even without removing a skin. Large tangerines with stones clean and divide into segments.
It is required to you
- For tangerine jam:
- 1 kg of small tangerines without stones;
- 1-1.5 sugar kg;
- 2-3 St of water;
- 1 lemon;
- carnation - to taste.
- For tangerine jam with cognac:
- 5 kg of tangerines;
- 5 kg of sugar;
- 2-3 tablespoons of cognac.
Instruction
1. Take tangerines, carefully wash up them in cold flowing water if to the touch a skin as if it is greased with wax, then erase this layer. Don't husk.
2. Touch fruits, separate spoiled, darkened and damaged, remove leaves and fruit stems, dry.
3. Make 2-3 punctures in a skin of each tangerine, at will insert into punctures on a butonchik of a dried carnation. If the skin leaky adjoins to pulp, then the tack can push a baking plate it.
4. Put tangerines in a big pan or the enameled basin, fill in with water on 1-2 fingers. Boil thoroughly minutes 5 until fruits don't become pulpy, drain water and let's tangerines cool down.
5. Weld a sugar syrup. Pour in a pan where all tangerines, 2-3 glasses of cold boiled water can be located without effort, put on fire, bring to the boil and reduce fire to small.
6. Pour 1-1.5 kilograms of granulated sugar into poorly boiling water, you cook, stirring slowly until sugar is dissolved. Don't increase fire. Accurately lay out tangerines in a sugar syrup, you watch not to damage their skin.
7. You hold on fire until syrup becomes bright orange color, remove from fire, cool and give to jam 4-5 hours will be defended, put on fire and again bring to the boil, you cook 10 minutes and again cool.
8. Repeat 4-5 times until syrup becomes thick, even lasting. Squeeze out juice of 1 lemon and add it to jam, at the last or penultimate cooking.
9. Make tangerine jam with cognac. Take half a kilo of tangerines, it is the best of all than small grades, carefully wash up, remove skins, remove stones, clean from white fibers, divide into segments, put in a bowl, fill up with granulated sugar and mix.
10. Pour in 2-4 tablespoons of cognac, mix, close a bowl a cover or food wrap, put for the night (8-12 hours) in the fridge. Protomite on weak fire of 40-60 minutes. Cool and shift in sterilized to bank.