Tangerine Jam Recipe with Ginger and Vanilla 12


A twist on the usual, this tangerine marmalade recipe is less bitter than standard marmalade. You might even call it tangerine jam. Without the bitter peels, this becomes a much smoother spread.

tangerine jam in a swing top glass jar

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 since that’s what I had an abundance of.

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 a tangerine marmalade recipe, but without the peels. Let’s just call it tangerine jam.

Related:

Tangerine jam

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.

★ Did you make this recipe? Don’t forget to give it a star rating below!

 

Tangerine Jam with Ginger and Vanilla
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

I normally find marmalade bitter but loved the tweaks in this recipe.

Course: Snack
Cuisine: American
Servings: 48 servings
Calories: 129 kcal
Author: Kris Bordessa
Ingredients
  • 16 tangerines, peeled and seeds removed (this should net about 12 cups of segments)
  • 6 cups tangerine juice
  • 6 cups organic sugar
  • Juice from a 2" piece of fresh ginger
  • 2 tsp. vanilla
  • 1 package Pomona's pectin
Instructions
  1. 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.
  2. 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.
  3. Wash and rinse jars. Bring lids and rings to a boil; turn off heat and let stand in hot water.
  4. 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.
  5. Measure 6 cups sugar into a separate bowl. Thoroughly (and I mean thoroughly) mix in 3 tablespoons of pectin (the large packet from Pomona).
  6. 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.
  7. Stir in vanilla.
  8. 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.
  9. 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).
  10. 10. Remove rings and wash outsides of jars. (You don’t need to store the jars with rings.)

 

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A twist on the usual, this tangerine marmalade recipe is less bitter than standard marmalade. You might even call it tangerine jam. Without the bitter peels, this becomes a much smoother spread.

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