A delicious recipe to try at the height of the tangerine season, from December to March.
2 kg organic tangerines
1 kg sugar
pectin for jam-making
7-8 clean jam jars with lids
Wash and dry the tangerines. Cut them in half and juice them. Remove the white pith and skins, leaving only the orange outer peel. Chop the peel in a food processor until fine but not pureed. Place the chopped peel in a pan and cover with about 800 ml water. Bring to a boil and simmer until the peel is soft, most of the water will then have evaporated. Sieve the tangerine juice and add it to the peel; boil 5 minutes more. Add sugar and pectin and cook the jam following manufacturer’s instructions, then add the juice of the 2 lemons. Fill the clean jars, screw the lids on tightly and leave the jars turned upside down for at least 15 minutes.
If you buy organic oranges and tangerines, you can keep the peel, allowing it to dry on radiators. Then powder the dried peel, and use this in cakes: a concentrated citrus peel that keeps well!