Tangerine Jam - Marmalade Homemade - Μαρμελάδα Μανταρίνι
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Homemade Tangerine Jam-Marmalade
BY: Greek Cooking Made Easy
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Tangerine is one of those super fruits/foods; it has a sweet mildly acidic flavour, it's light and easy to peel so it's the perfect fruit to carry around. Kids love it. So I am certain they will love homemade Tangerine jam for their breakfast as well! In this easy recipe, I use both the flesh and the rinds from tangerines. It's a bit of an effort but the result is extra tasty. Also don't forget that rinds are full of nutrients & healthy compounds, like antioxidants, found in higher concentration in the rinds! The jam is both sweet & a bit bitter, the perfect combination for a citrus jam. Jam can be stored for a whole year & used also for other sweets like e.g. Pasta Flora, Orange Phyllo Cake or cookies with tangerine jam. Makes about 1.2 lt. jam
Suitable for vegans.
Ingredients:
1 kg. Tangerines
900 gr. Sugar
2 tbsp. Lemon Juice
450 ml. Water
Σπιτική Μαρμελάδα Μανταρίνι
Φτιάχνει περίπου 1,2 lt. μαρμελάδα
Το Μανταρίνι είναι ένα από τα σούπερ φρούτα-έχει μια γλυκιά, ήπια όξινη γεύση, είναι ελαφρύ και ξεφλουδίζεται εύκολα, γι αυτό είναι το τέλειο φρούτο για να το μεταφέρετε μαζύ σας. Τα παιδιά το αγαπούν. Έτσι είμαι σίγουρη ότι θα αγαπήσουν τη σπιτική μαρμελάδα μανταρίνι για το πρωινό τους! Σε αυτή την εύκολη συνταγή, χρησιμοποιώ τόσο τη σάρκα όσο και το φλούδι από τα μανταρίνια. Χρειάζεται λίγο μεγαλύτερη προσπάθεια, αλλά το αποτέλεσμα είναι πεντανόστιμο. Επίσης, μην ξεχνάτε ότι τα φλούδια είναι γεμάτα θρεπτικά συστατικά, όπως αντιοξειδωτικές ουσίες που βρίσκονται σε υψηλότερη συγκέντρωση στα φλούδια! Η μαρμελάδα είναι γλυκιά και υπόξινη, ο τέλειος συνδυασμός για μια μαρμελάδα εσπεριδοειδών. Μπορεί να φυλαχθεί στο ψυγείο για ένα ολόκληρο έτος και να χρησιμοποιηθεί και σε άλλα γλυκά όπως π.χ. στην Πάστα Φλώρα, Πορτοκαλόπιτα ή μπισκότα με μαρμελάδα μανταρίνι.
Κατάλληλο για χορτοφάγους και νηστεία
Υλικά:
1 kg. Μανταρίνια
900 γρ. Ζάχαρη
2 κ.σ. Χυμό λεμονιού
450 ml. Νερό
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Hi. Thanks for the recipe. I discovered it few days ago. Tried it and enjoyed some sunshine on my plate!!! The video is helpful and recipe easy to follow. Now I am busy making some more😀👍
Great to hear that you enjoyed my recipe. Thank you for your kind comment 😍👏
Thank you too. Just finished with more jars of tangerine jam. And the music in your video is in my head. It's great 😀
@@KittenLB You are very welcome!
The video says that you boiled the rinds for 10'-15'... Does that mean 10-15 minutes?
Yes 👍
Thanks for the recipe :) it's easy!
It's my pleasure, I am happy you enjoyed it 😍
28,2,2021Suupeerr Special👌
Thank you
I swear I know this song lol
Coming from Malta like Greece in the Mediterranean tangerines grow alot.So having trees I am going to try this jam.Well explained thks.
You are very welcome. It is a great jam that I am certain you will enjoy
There is no mention of seeds are seeds to be used or discarded
Hi, I used tangerines which are seedless. If you use other types of mandarines, you should remove seeds and discard them. Thank you for your question1
What about the seeds! Did you blend them in or did you take them out before any ingredients were added?
I used Tangerines which have no seeds. But if yours do, you should remove them before making the jam
Do you boil the closed filled jars after you fill the jam in order to seal/vacuum them or you do not need to? thanks!
No need really!
@@GreekCookingMadeEasy just tasted it....still cooling....AMAZING TASTE. very strong. Thanks so much!
@@johnmarkcaruana4037 glad you enjoyed it. Yes, the taste is strong because you add the peels in it.
This recipe doesn't include pectin or seeds, how does it become firm?
It becomes firm just by boiling. I have it in my fridge for over a year, and it has stayed perfect all this time.
@@GreekCookingMadeEasy Awesome, I have a lot of freshly picked Tangerines from my garden in Dalmatia and I would love to try this recipe. They're not too sweet but the very juicy sour/sweet kind with very fragrant rind just how I like it. I would like to include the rind too but I'm worried it's gonna be too bitter, any way to almost completely neutralize the bitterness from the rind? I would like the jam to preserve it's sour/sweet taste profile.
@@Kokolo-ze2cp I would suggest two things: 1. To include half of the rinds and 2. To boil them separately 3-4 times, changing the water every time! That should remove most of their bitterness
@@GreekCookingMadeEasy Thank you for helping out! 🍊🧡
@@Kokolo-ze2cp you are welcome 🙋♀️
Thank you for the recipe, the marmalade turned out brilliantly. The only change I made was to cut the rind up into strips. Easier to eat.
You are very welcome. What I do after the jam has cooled down is to mash it so there are no more hard rind pieces left in it.
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