My neighbor has a tree that is dripping with ripe tangerines. He came out and hollered at me the other day to pick some – lots of them – so I filled my market basket with about 15 pounds. It barely put a dent in his crop. It’s tangerine central around here right now.
Let me be honest: I’m not a fan of marmalade. Those little bitter bits of peel? Very off-putting to me. Yeah, ick. I decided to modify the orange marmalade recipe from Pomona Pectin just a bit to see if I could come up with a less bitter citrus spread. I peeled the fruit before chopping it up, and of course used tangerines instead of oranges. Where the recipe called for water, I used tangerine juice for more flavor, and I added a bit of ginger and vanilla. It’s like marmalade, but without the peels. Let’s just call it jam.
Tangerine Ginger Jam
Yield: 8 pints
- 16 tangerines, peeled and seeds removed (this should net about 12 cups of segments)
- 6 cups tangerine juice
- 6 cups sugar
- juice from a 2″ piece of fresh ginger
- 2 teaspoons vanilla
- 1 package Pomona pectin
- Prepare the calcium water from the Pomona package. Put 1/2 teaspoon calcium powder (the small packet) and 1/2 cup water in a small jar with a lid. Set aside. Shake well before using.
- Fill your water bath canner to a level that will cover your jars. This varies depending upon jar size. Heat water to boiling, while proceeding with next steps.
- Wash and rinse jars. Bring lids and rings to a boil; turn off heat and let stand in hot water.
- Finely chop the tangerines. I cheated and used a food processor. Much faster, if you have one. Put chopped tangerines, tangerine, juice, ginger juice, and 2 tablespoons of the calcium water into a large stock pot.
- Measure 6 cups sugar into a separate bowl. Thoroughly (and I mean thoroughly) mix in 3 tablespoons of pectin (the large packet from Pomona).
- Bring tangerines and juice to a boil, stirring frequently. Add sugar mixture and stir vigorously for a couple of minutes to dissolve the pectin. Return to a boil and then remove from heat.
- Stir in vanilla.
- Fill jars to within 1/4″ of top. Wipe rims clean with a damp cloth. Screw on 2-piece lids/rings and place in boiling water bath. Bring water back to a boil (it doesn’t need to be a hard boil) and set the timer for 10 minutes. Remove jars to a towel-covered counter top to cool.
- Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
- Remove rings and wash outsides of jars. (You don’t need to store the jars with rings.)
The final analysis: I like it. The vanilla really helps to cut the residual bitterness of the tangerines. It will be good with butter on toast, but also as a pantry staple for baking or to flavor chicken dishes.