Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mikan tangerine jam. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Great recipe for Mikan Tangerine Jam. Someone gave me more mikan than I could eat up so I turned them into jam. -Remove the membranes for a better texture. Slicing off the tops and bottoms makes it easier to remove the inner membranes. -Since mikan come in a variety of sizes, determine how much. In Japan, Satsuma mandarins are known as Unshû mikan and are characterized by their cold hardiness and early season harvest.
Mikan Tangerine Jam is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Mikan Tangerine Jam is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have mikan tangerine jam using 2 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mikan Tangerine Jam:
- Prepare 5 Mikan tangerines
- Get 90 grams Sugar
Tangerine marmalade also has a much lighter flavour, and it's not as bitter as marmalade made from Seville Oranges. Some people like that, but others (like me) like the tang of traditional marmalade. This is easy to achieve by swapping one or two tangerines with a lemon or lime. The tangy lemons balance out the sweetness of tangerines perfectly.
Instructions to make Mikan Tangerine Jam:
- Slice off the tops and bottoms of the mikan, and cut off the outer skin down to the membranes to remove the flesh. After cutting off the membrane from the perimeter, use a knife to easily remove the inner pieces.
- Put the mikan in a saucepan, sprinkle sugar on top, and when the sugar dissolves, bring to boil.
- After it comes to a boil, reduce to low heat, and simmer while stirring continuously without stopping. Be diligent about skimming the scum at the top.
- Since there is a high water content, you can heat on medium-high heat. It's done when it's thick enough to see the bottom of the saucepan when mixing.
- Transfer to a sterilized jar and it's ready to serve.
- If you're lazy, try the jar sterilization method introduced in my pear recipe. - - https://cookpad.com/us/recipes/148311-asian-pear-jam
This is easy to achieve by swapping one or two tangerines with a lemon or lime. The tangy lemons balance out the sweetness of tangerines perfectly. Tonight, I experimented on making marmalade. I searched for a recipe online but couldn't find one and I really am not in the mood to search for recipes written in Japanese so, I made my own based on marmalade recipes of other types of oranges or tangerines. Natsu mikan is much more bitter than the mikan or ponkan.
So that’s going to wrap this up for this special food mikan tangerine jam recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
