Tangerine Jam Cooking
Recipe Turkish Cuisine
Tangerine Jam
It is time to make tangerine jam. This jam is made only from a special kind of tangerine called Bodrum Mandalinasi. This aromatic kind is a specialty in Turkey with its thin skin and seeds, and is grown in Bodrum and environs. They are green in the summer and while unripe they are used in gin and tonic in place of lemon slices. The season is January and February, and the jam made from Bodrum tangerines is delicious. However, I think there is no reason not to use these recipes with other kinds of tangerine.
The following recipes are from Aycan Hanim who runs Mare & Monte Hotel in Altinoluk and from my mother. The tangerine slices are bigger in the first recipe while in the second recipe they are very small and we call it marmelat (marmalade) not jam.
Aycan Hanim's
recipe
Remove the stems from and wash 1 kg of Bodrum tangerines. Simmer in water just
covering the tangerines and boil for 6-7 minutes. Drain, fill with fresh cold
water and soak overnight. Then drain again the following morning, fill again
with fresh water and boil until the tangerines are soft. Take out the tangerines
and cut them into two - if you wish you can also remove the seeds. Pour the
reserved tangerine juice into a large saucepan. Add 1.5 kg sugar, the tangerines
and ½ tea glass of water, and boil until it reaches the consistency
of jam. Add the juice of half a lemon and bring to a boil and remove.
My mother's recipe
Wash and cut 1 kg of tangerines in half and remove the seeds. Cut into very
thin and small pieces and pack tightly into a measuring cup. Put the tangerines
in a saucepan with a portion of water 3 times more than the tangerines' volume.
Leave overnight. Boil for 45 minutes the following morning. Measure the remaining
volume and add an equal quantity of sugar and then boil for one hour. Squeeze
in ½ lemon 10 minutes before removing.