FULL RECIPE FOR TANGERINE JAMIngredients1 kg tangerine (*)2 oranges (1 cup orange juice) lemon juice2 cups water6 cups sugar1 tsp butter(*) Either use the tangerines of BODRUM or choose small and firm tangerines on the marketDirectionsPREPARATIONA day before, boil 6 cups of water in a deep cooking pot.Wash the tangerines and gently place them in the boiling water.Cook the tangerines for 10-12 minutes on medium heat, then take them out and discard the boiling water.Repeat this procedure two more times with fresh water, boiling for 7-10 minutes each time.After boiling the tangerines for a total of three times, soak the cooked tangerines in cold water for one night or a minimum of 10 hours to avoid a bitter taste.One night later, take the tangerines out of the water and let them air-dry.Then, cut each tangerine in half with a thin and sharp knife.Place the halved tangerines on a strainer for 20-30 minutes. This is done to avoid extra juice in the jam.COOKING THE JAMCooking begins with preparing the syrup.Set a deep cooking pot.Squeeze the 2 oranges for a cup of fresh orange juice.Pour the orange juice and 2 cups of water into the pot.Add sugar, set the stove to medium heat, and stir the mixture until the sugar is completely melted.Boil the mixture for 15-20 minutes on medium heat.Then, add the prepared tangerines.Once you add the cold tangerines, the syrup will stop boiling; then it will boil again and become foamy.Note that the heat setting of the stove is not changed during this process.After the foaming begins, add a tsp of butter and then lower the heat.Cook for 1 hour on low heat.Meanwhile, place a small plate in the freezer to use for the consistency check.During the boiling process, periodically remove the thicker foam that collects along the edges of the pot.Once the mixture starts to form distinct bubbles, drop a tsp of syrup onto the cold plate. The syrups consistency on the cold plate shows the jams final consistency.If the syrup runs too fast, boil for a couple of minutes longer.When the syrup is running slow enough for your taste, add the lemon juice and boil for 3 more minutes.Turn off the stove and let the jam rest in the pot for 10 minutes.SERVINGSet up clean jars and a serving dish.Place the tangerine jam into the clean jars while it is still warm.First, place the tangerines then fill the jars with the syrup.Once the jam cools down to room temperature, close the jars and store in a cool place.Tangerine jam has a very decorative texture on a glass compote and a heavenly aroma!!...It is the crown jewel of mornings and turns into a heavenly dessert when combined with whipped cream or kaymak!
