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Mandarin-cinnamon jelly

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Ingredients for 1 servings:

  • 500 ml juice (mandarin orange juice), freshly squeezed
  • 330 g gelling sugar (3:1)
  • n. B. Cinnamon powder
  • 1 dashes lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

winter jelly made from freshly squeezed mandarins

The 500 ml of juice is obtained from approximately 10 tangerines. It’s okay to let some pulp run into the juice during juicing. Combine the sugar, lemon juice, and cinnamon (to taste) with the juice and bring to a boil over high heat, stirring constantly. Once boiling, boil for approximately 4-5 minutes (depending on the product). Pour the still-liquid and hot jelly (straight from the stove) into preserving jars and seal immediately. This will keep for several months without refrigeration.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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