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Mandarin Jelly, with Ginger and Turmeric

5 from 4 votes
Course Dinner
Cuisine European
Servings 1 people
Calories 296 kcal

Ingredients
 

  • 2 kg Organic mandarins
  • 1 piece Organic lemon
  • 1 piece Fresh ginger, plum size
  • 2 Msp Turmeric
  • 600 g Preserving sugar 2: 1
  • 3 tbsp Sugar
  • 250 ml Water

Instructions
 

  • Squeeze as many mandarins as we get to 1200 ml of juice. Peel the ginger and cut into slices. Now bring the mandarin juice and the ginger to the boil and cover and let stand for about 20 minutes. We squeeze the lemon and put the juice aside.
  • In the meantime we are preparing the "decorative mandarins". For each glass we need as many panes of roughly the same size to cover the outer walls with, i.e. H. about 1/2 mandarin per glass (a 220 ml). We cut the mandarins into approx. 3 mm thick slices. Remove the seeds in the process.
  • We put the water and the 3 tablespoons of sugar in a saucepan and boil it up. Now we add the mandarin slices and blanch for a good 5 minutes. Then carefully lift the slices out and let them drain. Dispose of the water.
  • Now we fish out the ginger slices and measure the mandarin juice, which has now cooled down a little, and add the gelling sugar proportionately by weight. Stir in the turmeric and lemon juice and let it boil until the gelling effect occurs.
  • We now line the inside of the prepared jars with the mandarin slices and then fill the jelly almost to the edge, put the lid on and let it cool.
  • The visible mandarin slices are a nice "eye catcher" ...;))), although it is very difficult to hold the slices on the inner wall of the glass, I didn't quite manage it .... next time ... ;))

Nutrition

Serving: 100gCalories: 296kcalCarbohydrates: 72.7gProtein: 0.1gFat: 0.1g
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Written by John Myers

Professional Chef with 25 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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