Tangerine jam à la Meral

Ingredients for 1 servings:

• 1 kg mandarin orange(s), organic, thin-skinned
• 400 g sugar
• 200 ml tangerine juice
• 1 cinnamon stick(s)
• 10 carnations
• 1 tbsp lemon juice
• 100 g gelling sugar 3:1

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 45 minutes; Total time approx. 6 hours 25 minutes

Pierce the mandarins all over with a toothpick. Place them in fresh, boiling water three times and let them steep for 5 minutes. Be sure to change the water; blanching removes the bitter taste of the peel. Drain and cut into pieces. I cut them into thin slices and the ends into strips as well. Collect any juice that runs out. Place the collected juice, mandarin pieces, spices, sugar, and mandarin juice in a pot and let steep for about 5 hours. Then simmer for about 40 minutes. Fish out the cinnamon stick and, if possible, all the cloves. Stir in the lemon juice and gelling sugar and simmer for another 5 minutes. Pour into jars, seal, and turn upside down for 5 minutes. Makes about 5 jars. Tastes delicious with fresh croissants, brioche, or even vanilla ice cream. Note: My dear neighbor’s sister told me this recipe, but she swears that it only works with Bodrum mandarins. I tried organic mandarins from the market, and they tasted almost identical. However, the mandarins shouldn’t be too large and should have as thin a skin as possible.