A tangerine jam enriched with fine zest, with a lightly sour-sweet balance. Carrying the fresh aroma of winter's abundant tangerines into the jar, this jam adds citrus freshness to breakfast tables.
Finely grate the tangerine zest, then remove the inner membranes and seeds and separate the segments.
Blend the separated tangerine segments and grated zest with the sugar, cover, and let rest for at least two hours; the tangerine will release its juice during this time.
Boil the mixture in a wide pot, first over medium then high heat, skimming off the foam that forms on top with a spoon.
Once the jam thickens, add the lemon juice and boil for a few more minutes. Important: if it leaves a trace when you drip some onto a plate and run your finger through it, the consistency is right; fill sterilized jars while boiling hot and seal them.
Important: When zesting mandarin peel, take only the orange part; the white inner part gives bitterness. Contains no flour, milk, or eggs; it is plant-based and gluten-free. While still boiling, fill sterilized jars and turn them upside down to cool; store in a cool, dark place.
If you briefly blanch the tangerine peel in boiling water before grating it, the bitterness is reduced even further. Adding a small amount of cinnamon gives the jam a warm aroma.
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