Tangerine Jam

Preparation

1. Step 1

   Cut the tangerines in half. Squeeze out the juice and keep, covered, in the refrigerator.

   Step 2

   Remove the thin membranes which separate the segments and fibers inside the peel. Then simmer the peels in water for about 7–10 minutes until soft. Drain, cover with a fresh portion of cold water, and soak for 12 hours or overnight, changing the water once or twice if possible, to get rid of all the bitterness.

   Step 3

   Drain the peel and chop it roughly.

   Step 4

   Pour the reserved tangerine juice into a large pan. Add the sugar and chopped peel and bring to the boil. Simmer for 15–30 minutes, until the syrup thickens and forms a firm jelly when a drop is left on a cold plate. Let the jam cool slightly, then pour into clean jars and seal tightly.