Something for the Kitchen!

Fresh Tangerine Jam, small batch recipe, no canning required.

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 just 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 first bag of tangerines I decided to try my hand at a very simple tangerine jam. It is all but gone now, time for another "batch" of this bright flavored jam.

Easy to make, Small Batch Tangerine Jam.

Citrus peel is full of pectin, so jam made from citrus needs no added pectin. This quick-cooking jam only has four ingredients. Also, it is low in sugar, the volume of sugar is less than the volume of fruit. This Small-Batch Tangerine Jam makes a great hostess gift. Try adding a spoonful to your next batch of Oatmeal Raisin Cookies! It is perfect on fresh hot buttered biscuits too. 

Ingredients needed for this recipe:

  • tangerines
  • lemon or lime
  • sugar
  • salt

You will also need the following:


Now we are ready to begin!

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

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


Simmer citrus fruit to remove the wax coating, for Small-Batch Tangerine Jam.

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. 


Small Batch Fresh Tangerine Jam.

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


Fresh Small-Batch Tangerine Jam!

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 to prevent scorching.

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


Featured recipe at: 
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Comments

  1. I freeze my homemade jams and chutneys. I've gotten way too lazy to can! I love citrus, so this is perfect for me.

    ReplyDelete
    Replies
    1. Citrus is always such a fresh taste treat. This is really easy, it is time for another batch here...

      Delete
  2. This sounds so good. I have made some berry jams but never citrus!

    ReplyDelete
    Replies
    1. I add a big spoonful when I make Welsh Tea Cake, just the right touch of orange. thanks for stopping by.

      Delete
  3. This looks delicious and so easy! I will definitely pin it and try it soon!

    ReplyDelete

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