Tangerine Jelly

Tangerine Jelly

I like to branch out and try to learn new skills occasionally. Well, I really like to buy new kitchen gear and books on Amazon but after that I like to try out all my new stuff in the kitchen!

Tangerine Jelly

There is a toast and jam fiend living in our house (not me) and that someone eats jam by the bucketful. I’m pretty sure my newly acquired skills will be put to good use. Whenever we visit the US we have to ask for “preserves” at Panera. “Jelly” tends to be sugar filled imposter jam. Don’t worry this tangerine jelly is the real deal and not poser jam!

Tangerine Jelly

The hardest part about making jelly was the waiting. It was agony waiting for the juice to drip. I just kept staring at it and I swear it was dripping slow on purpose! I was so excited to see if it would set but this takes several hours. I forced myself to put it in the cupboard and go to bed.

The process of making jelly is a bit tougher than making jam and takes a lot longer but the end result is worth it. This tangerine jelly is not super sweet. It has a very strong citrus tang. I find it very refreshing. Jelly is supposed to be more intense than jam. You won’t need as much jelly on your toast as you would jam.

tangerine

Tangerine Jelly

Yield: 2 jars

Ingredients

910g/2lb tangerines

2 lemons (these can't be left out as they provide the natural pectin)

1 grapefruit (you could cut this down to half if you don't want your jam too tart)

2.8 litres/5 pints water (that says 2 point 8 litres the . is coming up very faint!)

sugar (amount will be determined later)

Instructions

  1. Wash and peel the fruit. Chop the peel and the fruit. Place the peel and the fruit in a large pot with the water.
  2. Simmer (uncovered) for 2 hours until the peel is soft.
  3. Strain through a jelly bag (don't squeeze it no matter how tempting it may be). Let it drip for several hours or overnight.
  4. Pour the juice back into the pan with 800g of sugar per litre of liquid (1lb of sugar for each pint). Stir until dissolved.
  5. Boil rapidly for five minutes or it sets. I did about 7 minutes.
  6. Pour the mixture carefully into sterilized jars. There are several ways to sterilize jars (water baths, oven canning). My method is not the only way but it worked well for me. Make sure to do your research to see what works best for you. I washed my jars in soapy water and placed them in the oven at 160 C for about 30 minutes. After I poured the mixture in I placed wax seals on top and screwed on the lid. I them put them in the back of cupboard to set.
  7. Once the jars are cooled and set label with the date and fruit. Periodically check the jars to ensure no mold is present. Keep stored in a cool dark place.
http://www.americancupcakeabroad.com/fruit/tangerine-jelly

adapted from Let’s Preserve It 

For my information on canning and preserving I bought Let’s Preserve It and The Blue Chair Jam Cookbook. Both have extensive introduction chapters that are worth reading.

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7 Comments

  1. H.R.H Princess Sophia

    I’m totally doing this. Quick! What fruits do I like to eat? I forgot.

  2. I think you like orange. if you have a jelly bag and a jar make half of this recipe. If not, I’m going to make jam (doesn’t require a jelly bag) as soon as my jars are empty!

  3. This jelly looks wonderful, I am such a wuss with making things in jars and always shy away from it. I need a jelly straining bag now!

    • I was hesitant at first too but as long as you keep an eye on the jars that are in the cupboard to make sure no funny stuff is growing it should be fine!

  4. Shereen

    This looks delicious, I love orangey (is that a word) food. I will definately be trying this one day!

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