Tangerines in syrup Ingredients 5 large tangerines, 1.5 cups of water, 0.5 cups of sugar, 1 lemon. Disassemble the pulp into separate slices, removing the bones. Cut the zest of two tangerines into thin strips. Sugar

Tangerines in sugar PRODUCTS 1 kg of tangerines 400 g of sugar 1 tbsp. a spoonful of sake 4 kumquats PREPARATIONWash the tangerines, dry them, make a few cuts on each, put in a saucepan and pour cold water so that it slightly covers the water. Add sake

Tangerines in caramel Ingredients: 20 tangerines, 2 cups of sugar, 25 g of vanilla sugar. Wash, peel, disassemble the tangerines into slices, put in portioned clay pots, cover with sugar, cover the pots with lids, put in the oven for 20 minutes. Then take out

Sweet and sour yellow Abkhazian tangerines, sweet Turkish fruits, red Moroccan fruits are in abundance on every New Year's table. You can enjoy tangerines not only in winter, because they make delicious jam and compote! Tangerines are boiled whole, slices, circles, with or without peel. We have collected for you proven recipes for amber delicacy with cooking recommendations and numerous photos.

Tangerine jam - a surprise for family and guests

Tangerines appear on the tables of Russians in the cold season. During this period, fruits are fresh, filled with sweetness, and can be purchased at an affordable price. Who said you can't make jam in winter? An amber delicacy can be prepared in winter for spring. In the summer, tangerine jam is also boiled, but a little more sugar is added to it to neutralize the acid of the fruit. Pre-prepared jam or compote from yellow fruits can be a surprise for family and guests.

Mandarin jam - a source of vitamin C

Attention! A tangerine is only considered fresh for 30 days!

By the way, like any citrus fruit, mandarin is literally filled with vitamin C. It contains enough vitamins K and group B, and the skin of the fruit contains essential oils that have a beneficial effect on the skin.

Tangerine slices in sugar syrup

The recipe for making jam from sweet orange fruits practically does not differ from the usual ways for us to cook apple or pear jam. The difference is only in the way the fruit is used. Tangerine jam is prepared in the form of a homogeneous jam, divided slices, sliced ​​\u200b\u200bcircles and even whole fruits that are filled with syrup from the inside.

To prepare a treat in the form of slices in syrup, the ingredients are needed:

• 1 kg. tangerines;
• the same amount of sugar;
• 400 ml. water.

Walkthrough:

1. Whole fruits are thoroughly washed and peeled. If there are rotten parts, remove them.
2. Divide the fruit into slices, removing the veins. Finely grate two peels and add to the main mass.
3. Place the orange pieces in a basin or saucepan, cover with water and cook for 30 minutes.
4. Then add sugar and, stirring, cook for another 10-15 minutes, so that the granulated sugar is completely dissolved.
5. Jam can be rolled up in sterilized jars and stored in the refrigerator.

This recipe can be used in other ways as well. If you use kiwi or peaches instead of half of the tangerines, the jam will become even more original.

Bright, juicy orange fruits in jam - whole

Unusual jam from whole fruits looks very appetizing. The tangerines in it are shiny and elegant, and inside they are filled with sweet sugar juice. Cooking such a delicacy is a little more difficult than the previous version, but it retains more vitamins.

Required Ingredients:

• 1 kg of small, ripe tangerines;
• 1.2 kg. Sahara;
• 2 tbsp. water.

1. Sort the fruits so that the same specimens remain without flaws. Wash well.
2. Dip the tangerines in boiling water for 10 minutes, but do not cook!
3. Transfer to a container with cold water and leave overnight (8-9 hours).
4. Separately, prepare the syrup, boil the sugar in water until dissolved.
5. When the syrup is ready, you can "catch" the tangerines from the water. Each fruit must be pierced with a knitting needle in the center so as not to touch the slices.
6. Place the fruit in the boiled syrup, but do not boil, but leave to soak.
7. After 6-8 hours, put the tangerines in syrup on a small fire. If there is not enough liquid, you can add more water with sugar. At this stage, the grated zest of 1 mandarin or lemon is placed in the jam.
8. Boil tangerines should be only 5 minutes. Then turn off, leave for 8 hours and repeat the procedure. In total there should be 3 brews for 5 minutes.
9. A hot delicacy with rich, soft, shiny fruits is rolled into jars under plastic lids.

Mandarin jam with fruits cut across

The viscous sweetness prepared according to this recipe looks very appetizing. Beautiful jars with this tangerine jam are even used as an original decor for cafes and restaurants. And at home, such a jar will appeal to both connoisseurs of beauty and lovers of sweets.

Composition of the product:

• 1 kg. Abkhazian (or other) tangerines;
• 0.7 kg. Sahara.

Step by step:

1. Pour tangerines with cool water. Soak for days.
2. Then cut the fruit into even circles across directly with the peel. Soak in water for 1 more day.
3. Drain the water, pour the fruits with fresh water with sugar mixed in it, and leave for a day.
4. Put the almost ready mass on the stove. After boiling, reduce the heat, let the viscous mixture languish. Readiness can be determined by the degree of thickening. The jam should be sticky.
5. The last stage is distribution among banks and spin.

Fragrant tangerine compote

Your guests will be surprised when you offer them a tangerine drink instead of the usual cherry compote! The mandarin preparation has a pleasant citrus taste and is stored in the same way as other preservation.

Fruits for cooking compote must be completely healthy, without a trace of spoilage. For 1 kg. I use tangerine 0.5 kg. granulated sugar.

Advice. In the compote, you can add an extract from the zest of mandarin. The zest must be crushed, pour hot water for 2 hours and strain. Such an extract is useful for any other blanks.

Cooking steps:

1. Wash, peel orange fruits, divide into slices, getting rid of fibers and films.
2. Heat water in a large saucepan and blanch prepared tangerines in warm water (85 ° C) for about 30-40 minutes.
3. Chilled slices should be placed in jars and poured with boiling syrup prepared from the liquid in which tangerines were processed.
4. Place the cylinders in a water bath and sterilize together with the contents from 15 minutes. (1-2 liter jars) up to 40 min., (3 liter jars).
5. Roll up the lids and drink at any time of the year.

Original tangerine dishes are a surprise for novice housewives. But one has only to cook amber tangerine jam or delicious compote - it will be impossible to stop!

Tangerine jam - video

Tangerine blanks - photo

New Year's festive mood is always associated with tangerines, and today we offer you to keep these feelings for a long time. Indeed, in the summer, tangerines cannot be found with fire during the day, and we will save a few bright jars, open them on a hot day and remember the winter.

Such a preparation is rather unusual, if only because we do it not for the winter, but, on the contrary, for the summer. As for the taste - very interesting, spicy and unusual.

Sweet syrup envelops each slice of tangerine, the aroma of cinnamon complements and brings a characteristic taste to the workpiece.

Such tangerines are just perfect for a cup of coffee, a glass of a light cocktail, they can also be used for baking, decorating ice cream. If you are interested, please join us.

Ingredients:

tangerines - 350 g,

filtered water - 175 ml,

sugar - 150 g,

cinnamon and star anise - 1 pc.,

lemon - 1/2 part.

Pickled tangerines: recipe

We choose medium-sized tangerines, be sure to wash them with a stiff brush, dry them. We peel the tangerines, we also try to remove the white fibers as much as possible, after that we disassemble the tangerines into slices.

We do not throw away the peel of tangerines, remove the white layer as much as possible, trying to leave almost the zest, then cut it into cubes and dry it (in a dryer or oven). Such cubes will make your tea or mulled wine fragrant and tasty.

We take jars, choose the volume that is more convenient for ourselves. We wash the jars with soda, then sterilize - over steam or in the oven.

If you have a microwave, this process can be done quickly and easily - pour a small amount of water into each jar, put it in the microwave, set the highest power, hold the jars for five minutes.

We boil the lids in water on the stove, also five minutes will be enough. At the bottom of the jar we put a few tangerine slices. Immediately add the spices, after dousing them with boiling water.

Now completely fill the jar with the remaining tangerines.

Take half a lemon, previously washed and dried. Squeeze the juice of half a lemon directly into a jar of tangerines and spices.

In parallel, bring clean water to a boil, the amount can be slightly increased. Pour boiling water into jars, put a lid on top, leave it completely alone for 7-10 minutes.

Pour the slightly colored liquid into a saucepan, pour a portion of granulated sugar. We put the saucepan on the stove, boil the syrup for about two minutes, dissolving the sugar crystals.

We return the hot sweet syrup to the jars to the steamed tangerine slices. Throw the lid on the side again. Be sure to perform additional sterilization - we throw a piece of cloth into a ladle or pan, place a jar of tangerines and hot syrup on it, pour water into the ladle. We sterilize bright blanks for ten minutes.

Tangerines are fruits that allow you to cook various jams in taste and texture using the same ingredients. The taste of this delicacy, prepared in the winter season, will allow you to remember all the New Year and New Year's feelings, immerse yourself in the atmosphere of magic and celebration. Moreover, tangerine jam will be an excellent option for enriching the body with vitamin C.

Tangerines - fruits that allow you to cook various jams in taste and texture

One of the most delicate tangerine delicacies is jam made from their slices.. To prepare sweets you will need:

• 1 kg of tangerines;
• 1 kg of sugar;
• 200 ml of water.

How to weld:

• 1. Tangerines are washed, peeled, divided into slices.
  2. The fruit is transferred to an enamel pan and filled with water so that all the tangerine slices are immersed in the liquid.
  3. Fruits are boiled over low heat for 15 minutes.
  4. The pan is removed from the stove, the liquid is drained, and the fruit is cooled.
  5. Then the slices are again poured with cool clean water and left in this state for 24 hours.
  6. Sugar is poured into the pan, water is poured, everything is mixed and cooked until a syrup is obtained.
  7. The soaked slices are transferred to the syrup, everything is mixed and left for 12 hours.
  8. The container is put on fire, its contents are brought to a boil, and then boiled for 40 minutes over low heat. During cooking, it is necessary to constantly remove the resulting foam.
  9. The resulting tangerine jam is laid out in sterile jars and rolled up.

Thanks to sugar syrup, tangerines acquire the taste of marmalade, so this delicacy can be eaten in slices instead of sweets.

Tangerine jam (video)

Whole fruit treat with peel

If there are small tangerines at home, you can cook a delicious delicacy from whole fruits that will not leave indifferent either an adult or a child.

I don’t know how it is in your family, but we have had a Christmas tree since the beginning of November ... Instead of flowers, my husband brings me fragrant coniferous paws, so the New Year’s mood has literally been in the air for the second month. New Year is certainly tangerines, a lot of tangerines, right? As soon as the season has come and these orange balls have started to be brought to the shops, not a day goes by in our house without citrus fruits.

And why not try to keep the pleasant impressions and aroma of a real winter? Today we will prepare canned tangerines for the winter (oh, what a winter ... summer, of course!). We seal fragrant and juicy orange slices (or whole fruits) in sweet sugar syrup, and then we open the jar and remember winter with its fluffy snowdrifts and carved snowflakes.

The recipe for this fruit preparation can be safely adjusted to your taste. For example, additionally use your favorite spices that you think are in harmony with tangerines, or not add them at all. The output of the finished dessert is 3 jars of 300 milliliters each.

Ingredients:

Cooking step by step with photos:

To prepare this simple, tasty and fragrant dessert, we need fresh tangerines, granulated sugar and water. In addition, if you wish, you can flavor the workpiece with your favorite spices (I have cinnamon and star anise) or not add them at all. Star anise is a rather specific spice, so work with it carefully.

My tangerines and remove the peel. Carefully remove the white fibers - they are not particularly pleasant to the taste. I wrote the mass of fruits (700 grams) already peeled.

Pour water into a saucepan (take a little more than indicated in the ingredients - just pour out the excess) and put on the stove - let it boil. In advance, you need to take care of preparing jars for canned tangerines. In this case, I used beautiful jars, each with a capacity of 300 milliliters. Each hostess has her own favorite method, and I do it in the microwave - I wash the jars in a soda solution, rinse and pour about 50 ml of cold water into each. I steam everything together in the microwave at the highest power for 5 minutes. I boil the lids on the stove for about 5 minutes (after boiling). We put peeled tangerines in the prepared dishes tightly (but do not overdo it so as not to crush the slices) - even if they rise slightly above the edge. If you add spices, put them together with fruits, just pour boiling water over them first.

Immediately cover (slightly twist) the jars with prepared lids. I put an additional plate on top so that the lids could not open. Leave the jars on the table for 15 minutes.

After that, pour jars of tangerines with boiling syrup. It remains to sterilize our blanks. To do this, take a larger pan, put a flap of fabric on the bottom (so that the jars do not burst), place the blanks and fill with water up to the shoulders. We put the pan on the fire, bring to a boil and, with a slight gurgling, sterilize for 10 minutes, covering the jars with lids.