Tangerine Jam

Preparation info

  • About

    4 to 5½ pint

    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

Ever since reading Claudia Roden’s Book of Middle Eastern Food, I have been in love with her tangerine jam. It’s wonderful on toast, and I love it warmed and served as a sauce over ice cream. Add five-spice powder for an Oriental accent.


  • 2 pounds tangerines
  • 2 pounds sugar
  • Pinch of



Cut the tangerines in half and squeeze the juice: strain and reserve the juice. Place the rinds in a saucepan and add water to cover. Bring to a boil, reduce the heat, and simmer 10 minutes. Drain. Cover with fresh water and soak overnight, changing the water 2 to 3 times. Drain, and then chop or mince the rinds.

Place the tangerine juice in a deep stainless steel or