Tangerine Jam

Preparation info
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By Claudia Roden

Published 1986

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This magnificent jam makes a delicious dessert if served with thick cream.


  • 1 kg (2 lb) tangerines
  • 1 kg (2


Cut the tangerines in half and squeeze out the juice. Pour into a bowl and set aside. Remove the thin skins which separate the segments inside the peel. Then simmer the peel in water until soft, say 7 to 10 minutes. Drain well, 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