Aromatic tangerine jam for layers of cakes and pastries

Personally, I associate the New Year with the aroma of tangerines. Yes, yes, yes, not with a Christmas tree, like most people, but with these delicious citrus fruits. Why is that? It’s just that we have been dressing up an artificial Christmas tree all my adult life, and tangerines are always natural. 🙂 Therefore, I decided to give my New Year's cake a tangerine note. Make it easy by making homemade tangerine jam. It turns out bright in color and taste, rich and very fragrant. A very thin layer of fragrant jam can change a proven recipe for a cake or pastries beyond recognition. Thanks to such a tangerine filling , the usual dessert will sound in a new way and the spirit of the New Year holidays will appear in the house.

Jam Ingredients:

• tangerines - 5-6 pcs.;
• sugar - 200 gr;
• water - 125 ml.

It is better to take tangerines for jam with a thin peel, ideally Georgian ones. Often found on the shelves of clementines will be very bitter and require a long digestion.

How to make tangerine jam at home

To make jam, tangerines must be thoroughly washed with soap and rinsed. Pour them together with the peel with cold water and put on fire. We let it boil, drain the water, fill it with cold again and again wait for the moment of boiling. This operation must be repeated 5 more times. In the last water, cook tangerines until the peel can be freely pierced with a wooden stick.

Boiled tangerines need to be cooled. Then, cut them and select the grains from them.

We interrupt the tangerines together with the peel with a blender into a homogeneous mass.

In the meantime, we cook syrup from water and sugar, ideally - until a thread stretches for a drop from a spoon.

Add tangerine puree to the syrup and cook, stirring constantly, until transparent. Taste the finished jam. You may need to add a little more sugar or acidify with citric acid.

Chill the tangerine jam before using.

If you are preparing such a filling for the cake in advance, then put the tangerine jam hot in a clean jar and close it with an airtight lid. In this form, in the refrigerator, he will calmly spend several months. It won't last long for me. I use it to impregnate the original walnut biscuit , and by adding chocolate butter custard tangerine cake for the New Year . 🙂

Have a sweet New Year and delicious, fragrant desserts.