I have this dream of buying a house and planting all the fruit tree’s I can grow in Los Angeles in my own backyard. Buying a house is pretty far off but hey… a girls gotta dream. When we moved back to Los Angeles last year I was so excited because we moved into the cutest little house with giant tangerine tree out front. This winter yielded over 200 tangerines! I was a little over whelmed… what do you do with that many tangerines? We probably gave away over 150 to our neighbors but I really wanted to make something creative with them. There really isn’t a whole lot recipes out there that utilize tangerines. When I searched for recipes I mostly found salads, glaze, and marmalades.
Marmalade, in my experience, is always a little more bitter than I would like so I got to thinking… maybe ill try to make a jam. Never made jam before but couldn’t be too hard right? I found a few recipes on the internet but none of them were exactly what I was looking for so I mixed and matched and created my own tangerine jam recipe and it turned out absolutely fabulous if I do say so myself.
For this recipe I used only the juice and the fruit of the tangerine. Most of the jam recipes I found included pieces of the tangerine rind, which is what gives a marmalade its bitter flavor. To give the jam a little more complexity I decided to add vanilla and lemon zest as well. I used about 20 tangerines and filled twelve 4oz jars with jam. I gave a few to the neighbors who helped me pick the tangerines and the rest to friends and family. Everyone really enjoyed it and are begging me to make it again after our next harvest.
- 20 Tangerines
- 3 Cups White Cane Sugar
- 1 1/2 Teaspoon Vanilla Extract
- 1 1/2 Tablespoons of Pomona's Pectin
- 1 Lemon
- Juice tangerines until you’ve obtained 3 cups of juice (about 12 tangerines)
- Peel 8 tangerines. Remove seeds and chop by hand or with a food processor.
- Prepare calcium water from the Pomona Package and prepare according to the box instructions
- Fill your water bath canner or large pot to a level that will cover your jars. Wash and rinse jars and then place in the pot or canner (rings and lids as well). Heat water to boiling. Leave in for at least 10 minutes, I left mine in for about 20. I’m probably just paranoid. This is done to sterilize your jars.
- In another pot combine chopped tangerines, tangerine juice, and 1 tablespoon of the calcium water in the pot. Bring to a boil.
- In a separate bowl, combine sugar and and 1 1/2 tablespoons of Pamona’s Pectin. Stir really well.
- Once the tangerines and juice have come to a boil lower the temperature to medium heat and stir in sugar and pectin mixture, vanilla, and zest of one lemon. Stir to combine and dissolve the mixture.
- Bring the mixture back to a boil and remove from heat.
- Fill jars to 1/4″ away from the top. Wipe rims with a clean damp cloth if any spilled over and then screw on two piece lids/rings tightly and place into a boiling water bath for another 10 minutes.
- Check the seals. Lids should be pulled down tight, if they flex and pop then the lids didn’t seal correctly. Put these jars into the fridge and use first.
I found it was easiest to remove seeds over a mesh strainer placed over a small bowl to collect the juice I lost in the process. I added that juice into the pot as well.
This recipe will create enough jam to fill 12 4oz jars.