Tangerine Jam Recipices

Ooh! Ooh! I don't have any recipes (sorry), but I have a tangerine tree (and an orange tree) with way too many fruits! I am going to drop off a few bags at the foodbank either today or tomorrow actually. And I keep giving them away to friends, and my mom made me mail her some to PA. And I'm eating/juicing what I can.

I will say, candied orange peel is amazing! Time consuming, but yummy! I think tangerine peels are too thin to do that though.. Good luck with the jam, let me know how it turns out, I think I would like to make some!

It sounds like it would be good. I lived three years in California when I was a teenager. I remember the orange groves there. It was great to get those fresh oranges, real fresh like off the ground around the trees. My mom always told us leave the ones on the trees alone.

I don't have any jam recipes to share, but I wanted to mention that sometimes the best jam, jelly, marmalade, etc recipes can make awesome glazes and sauces for chicken and pork, and even salmon. My GF gave me two jars of orange-pineapple jam that she made last fall. We don't eat jam on toast or anything, so I started playing around. I made a delicious glaze for pork tenderloin with that jam.

And you can also use it as fillings for thumb print cookies or jam bar cookies.

Citrus makes lovely marmalade. It is the gooey stuff around the seeds and the white pith under the rind that's highest in pectin (what makes jelly gel.) Also, tangerines being rather sweet I'd probably add some lemon to the mix.

As has already been suggested marmalade makes a lovely glaze for chicken, duck, whatever. Even marmalade that doesn't set makes a great glaze. Add some soy sauce, maybe some mustard, a little sherry.

Here's a more traditional technique for marmalade:

Peel citrus with a zester / vegetable peeler. Stack peel several layers at a time and cut into slivers. Barely cover with water in a glass jar, cap, and refrigerate.

Juice citrus, put in glass jar, replace lid, refrigerate.

Collect seeds and white pith. Coarsely chop pith. Measure. Add equal amounts of water. Place in jar, cap, and refrigerate overnight.

Go play with your cats.

Next day simmer pith, seeds, and water for about 30 minutes. Strain, pressing down on pith to extract as much liquid as possible. Measure.

Measure juice, add to pith liquid.

Work with 4 to 6 cups liquid at a time. Note: use a very large pot as this will boil up and can easily boil over in a small pot.

Add peel to liquid.

Prepare canning jars, lids and rings.

Bring liquid and peel to boil. Add equal amount of white sugar. Stir well. Bring back to boil. Boil to set point, 10 degrees Fahrenheit above boiling point of water.

Promptly ladle into jars leaving 1/4 inch head space, wipe rim with clean damp paper towel, cap and seal.

Variations:
Add 1 Tablespoon Scotch or rum to each 1/2 pint jar before filling with marmalade.
OR
Add 2 Tablespoons molasses to 1/2 pint jar before adding marmalade.
OR
Add some slivered candied ginger to taste before adding sugar to citrus mix.

Lucky you. Good luck with your preserving.