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Tangerines in syrup recipe for the winter. How to prepare tangerine compote for the winter

Tangerines can be used not only fresh, but also to prepare compotes, juices, jam, marmalade, candied fruits and other delicacies.

COMPOTE OF MANDARINS

Tangerines are sorted, washed, and divided into slices. Prepared tangerine slices are blanched in hot water (temperature 80 °C) for 30-40 s and then cooled in running water. The cooled slices are placed in dry, clean jars and poured with hot (temperature 85 ° C) sugar syrup of 40% concentration (700 g of water and 470 g of sugar per 1 liter of syrup). For one 0.5 liter jar you need 185-190 g of sugar syrup. Filled jars are covered with boiled lids and placed in a pan with water heated to 70-75 ° C for sterilization. Sterilization time at 100 °C for jars with a capacity of 0.5 liters is 12-15 minutes, 1 liter - 15-20 minutes, 3 liters - 45 minutes. After processing, the jars are hermetically sealed, turned upside down and cooled.

MANDARNINE JAM

For jam, it is advisable to select small-grade, slightly unripe tangerines. They are washed, sorted by size, and crumpled and damaged fruits are discarded. The prepared fruits are blanched in hot water (temperature 90 °C) for 12-16 minutes (depending on the size of the fruit), after which the tangerines are immersed in cold water and kept in it for 12 hours, changing the water every 2 hours.

After aging, the fruits are cut into halves, placed in an enamel basin and poured with hot (temperature 80 ° C) syrup of 70% concentration (410 g of water and 950 g of sugar per 1 kg of prepared fruit). When making jam from whole fruits, a hole with a diameter of 5-6 mm is drilled in the middle along the slices with a tube to better saturate the fruits with syrup, and the skin is pricked. The jam is cooked in four steps. For 1 kg of tangerines take 1.3 kg of sugar. The sugar remaining after preparing the syrup is added at the beginning of each cooking in the form of a syrup prepared at the rate of 80 g of sugar and 36 g of water per 1 kg of fruit. The fruits, drenched in syrup of 70% concentration, are kept for 8 hours, 1/4 of the syrup from the remaining sugar is added, boiled for 15 minutes and set aside for 8 hours. The second and third cooking are carried out similarly to the first. During the fourth cooking, the jam is boiled until tender. The finished hot jam is poured into heated dry jars, covered with boiled lids and hermetically sealed, turned upside down and cooled.

MANDARNINE JUICE

For juice, select fruits without mold or dents, wash them well, cut them crosswise into halves with a stainless steel knife and remove the seeds. Before pressing, peel the fruits, cut them into slices and use them to prepare candied fruits. The fruits are pressed. The resulting juice is filtered through a sieve, poured into an enamel pan and heated to 75-80 °C for 10-12 minutes.

Since citrus juices have high acidity, sugar syrup of 50% concentration is added to them (300-400 g of syrup per 1 liter of juice). To prepare 1 liter of syrup of the indicated concentration, you need 610 g of sugar and 610 g of water.

Hot juice (temperature 75-80 °C) is poured into clean heated jars, covered with varnished lids, placed in a container with heated water and pasteurized at a temperature of 75-80 °C. Pasteurization time for cans with a capacity of 0.5 l is 15 minutes, 1 l is 20 minutes. After processing, the jars are hermetically sealed with lids, turned upside down and cooled.

JELLY FROM MANDARINS

Jelly is prepared from fresh natural juice. The juice is poured into an enamel pan, heated to a boil and sugar is gradually added to it (1.2 kg per 1 liter of juice) so that it dissolves better. After the sugar has completely dissolved, the juice is filtered through 3-4 layers of gauze, and then the jelly is boiled until the finished hot jelly is placed in clean, hot jars, hermetically sealed with lids and, without turning over, cooled.

Candied Mandarin Oranges

Candied tangerine pulp. Prepared slices or halves of tangerines are cooked in the same way as jam. It is recommended to fill them with a hot sugar solution prepared at the rate of 1.2 kg of sugar and 300 g of water per 1 kg of fruit. Cooking is carried out in three stages. The first cooking is carried out over low heat for 15 minutes, after which the jam is kept for 10 hours, then the second cooking is carried out for 15 minutes, removed from the heat and kept for 10 hours. During the third cooking, tangerines are boiled until tender at the boiling point of the syrup at the end of cooking 107 ,5-108 °C. After the third cooking, the fruits along with the syrup are poured onto a sieve or colander placed on a pan. The syrup drains, and the boiled tangerines remain on the sieve. So that the syrup separates as completely as possible and the fruits absorb the sugar, they are left on a sieve or in a colander for 1.5-2 hours.

Slices or halves soaked in syrup are laid out in one layer on a sieve and dried in an oven or oven at a temperature not exceeding 40 °C. Lightly dried slices or halves are sprinkled with fine granulated sugar, trying to cover the entire surface of the cooked fruit with a layer of sugar. When sprinkling sugar, shake the sieve slightly. After this, the candied fruits are dried a second time in the oven. Ready candied fruits are placed in dry, clean jars, covered with boiled lids, hermetically sealed and stored until use.

Candied tangerine peels. Peel circles are cut from washed tangerines from the side where the stalk is attached and from the opposite side to the edible part. After this, the peel of the tangerines is cut with a sharp stainless steel knife into slices along the fruit 1.5-2 cm wide. With this preparation, the peels cut into slices are easily separated from the fruit. The prepared peels are weighed, placed in an enamel pan and filled with cold water. To remove bitterness, they are soaked for three days, changing the water three times a day. After three days, the water is drained, fresh water is poured in, the crusts are boiled for 10 minutes to give elasticity, and then discarded in a colander. After the water has drained, they are placed in an enamel basin.

Sugar syrup of 80% concentration is prepared using the water in which the peels were boiled (1 kg of tangerine peels requires 1.5 liters of sugar syrup from 1.8 kg of sugar and 395 g of water). The peels are poured with boiling syrup and left for 10 hours. After 10 hours, citric acid is added to the basin (3 g per 1 kg of crusts), boiled for 15 minutes and left for another 10 hours. During the third cooking, the candied fruits are boiled until tender, i.e. to temperature syrup boiling point 108 °C. The finished candied fruits, in a boiling state, are placed in a colander placed on a saucepan and left for 1-1.5 hours for the syrup to drain more completely. The cooled slices are laid out on a sieve and dried for 24 hours at room temperature. After a day, the slices are rolled in sugar, placed on a sieve and dried for another day. In order to protect candied fruits from drying out during long-term storage, they are placed in clean, dry jars and hermetically sealed with lids. The remaining syrup can be used to re-cook candied fruits or for other purposes. It contains 75-80% sugar.

The idea of a recipe for canned tangerines seems unusual to many, because all citrus fruits have thick, very thick skins, which provide the fruits with a long shelf life. Having been in lemon-sugar syrup, tangerines acquire a new taste. The result is an exquisite and bright dessert. Canned yellow balls are served along with syrup. Tender slices are not used to fill pies or added to fruit salads. The only “companion” may be creamy ice cream. Another serving option is to decorate the top layer of the sponge cake. In this case, tangerines are placed in rows on the cake, and a thick jelly is prepared from the syrup. We also recommend trying it. But let's get back to our recipe.

Ingredients:
- tangerines – 700 g;
- sugar – 350 g;
- water – 700 ml;
- lemon – 1/2 pcs.

The smaller the tangerines, the more beautiful they will look when finished. But any variety can be preserved: sour and sweet tangerines acquire identical taste after heat treatment. Lemon is needed to improve the taste of the syrup.

Tangerines are carefully cleaned, not allowing them to fall into slices.

The fruits are soaked for 10 minutes in cold water, after this “bathing” the thin white “threads” entangling each slice are effortlessly removed.

Place the prepared tangerines in a small saucepan, add water and sugar. The water should completely cover the tangerines. If large fruits “emerge”, you will have to slightly increase the amount of water. Squeeze the juice from half a lemon. If you like the taste of cinnamon, you can throw a fragrant brown stick into the syrup.

Boil tangerines for 10 minutes at a low simmer. During this time, the usual color will change: the bright orange color will give way to light yellow. The syrup will also take on a rich lemon color.

Take a sterilized jar and fill it with hot tangerines, pour the remaining syrup on top.

Roll up the jar, allow it to cool, then put it in the refrigerator.

Canned tangerines do not lose their round shape, and the syrup tastes like concentrated citrus nectar with noticeable lemon notes. Tangerines are served in tiny flat plates or in tall narrow cocktail glasses.
Have you tried

We always associate the New Year's festive mood with tangerines, and today we invite you to preserve these feelings for a long time. After all, in the summer you won’t find tangerines with a fire during the day, but we will stock up on a few bright jars, open them on a hot day and remember the winter.

This preparation is quite unusual, if only because we do it not for the winter, but, on the contrary, for the summer. As for the taste, it is very interesting, spicy and unusual.

Sweet syrup envelops each tangerine slice, the aroma of cinnamon complements and adds a characteristic taste to the preparation.

These tangerines are just perfect for a cup of coffee or a glass of light cocktail; they can also be used for baking and decorating ice cream. If you are interested, please join us.

Ingredients:

tangerines – 350 g,

filtered water – 175 ml,

sugar – 150 g,

cinnamon and star anise - 1 pc.,

lemon – 1/2 part.

Pickled tangerines: recipe

We select medium-sized tangerines, be sure to wash them with a stiff brush and dry them. We peel the tangerines, also try to remove the white fibers as much as possible, after which we disassemble the tangerines into slices.

We don’t throw away the peel of the tangerines, remove as much of the white layer as possible, trying to leave almost the zest, then cut it into cubes and dry it (in a dryer or oven). These cubes will make your tea or mulled wine fragrant and tasty.

We take jars and choose the volume that is more convenient for ourselves. We wash the jars with soda, then sterilize them - over steam or in the oven.

If you have a microwave oven, this process can be done quickly and simply - pour a small amount of water into each jar, put it in the microwave, set the power to the highest, and leave the jars for five minutes.

Boil the lids in water on the stove, five minutes will also be enough. Place several tangerine slices at the bottom of the jar. Immediately add the spices, after dousing them with boiling water.

Now fill the jar completely with the remaining tangerines.

Take half a lemon, previously washed and dried. Squeeze the juice of half a lemon directly into the jar with tangerines and spices.

At the same time, bring clean water to a boil; the quantity can be increased slightly. Pour boiling water into the jars, put a lid on top, and leave completely alone for 7-10 minutes.

Pour the slightly colored liquid into a saucepan and add a portion of granulated sugar. Place the saucepan on the stove and boil the syrup for about two minutes, dissolving the sugar crystals.

Return the hot sweet syrup to the jars with the steamed tangerine slices. Again we throw the lid on the side. Be sure to carry out additional sterilization - throw a piece of cloth into a ladle or pan, place a jar of tangerines and hot syrup on it, pour water into the ladle. Sterilize bright-colored preparations for ten minutes.

Tangerines are carefully cleaned, not allowing them to fall into slices.

The fruits are soaked for 10 minutes in cold water, after this “bathing” the thin white “threads” entangling each slice are effortlessly removed.

Boil tangerines for 10 minutes at a low simmer. During this time, the usual color will change: the bright orange color will give way to light yellow. The syrup will also take on a rich lemon color.

Take a sterilized jar and fill it with hot tangerines, pour the remaining syrup on top.

Roll up the jar, allow it to cool, then put it in the refrigerator.

I don’t know about your family, but our Christmas tree has been up since the beginning of November... My husband brings me fragrant pine paws instead of flowers, so the New Year’s mood has literally been in the air for the second month. New Year certainly means tangerines, lots of tangerines, right? As soon as the season arrives and these orange balls start arriving in stores, not a day goes by in our house without citrus fruits.

Why not try to preserve the pleasant impressions and aroma of real winter? Today we will prepare canned tangerines for the winter (oh, what a winter... summer, of course!). Let's seal the fragrant and juicy orange slices (or whole fruits) in sweet sugar syrup, and then open the jar and remember winter with its fluffy snowdrifts and carved snowflakes.

The recipe for this fruit preparation can be easily adjusted to your taste. For example, additionally use your favorite spices that, in your opinion, are in harmony with tangerines, or not add them at all. The yield of the finished dessert is 3 jars of 300 milliliters each.

Canned tangerines - recipe with photo

Canned tangerines for the winter

Cooking time: Not indicated

— tangerines – 700 g;

The smaller the tangerines, the more beautiful they will look when finished. But you can preserve any varieties: sour and sweet tangerines after heat treatment acquire an identical taste. Lemon is needed to improve the taste of the syrup.

Tangerines are carefully cleaned, not allowing them to fall into slices.

The fruits are soaked for 10 minutes in cold water, after this “bathing” the thin white “threads” entangling each slice are effortlessly removed.

Boil tangerines for 10 minutes at a low simmer. During this time, the usual color will change: the bright orange color will give way to light yellow. The syrup will also take on a rich lemon color.

Take a sterilized jar and fill it with hot tangerines, pour the remaining syrup on top.

Roll up the jar, allow it to cool, then put it in the refrigerator.

Have you tried tangerine jam with lemon? If not, we advise you to do so!

Canned tangerines, recipe

The idea of canned tangerines is quite new to us. But don’t let such novelty scare you - the preparation turns out very tasty and unusual.

Canned mandarin

China is considered the birthplace of tangerines. They have a yellow-orange color, are easy to peel, and under the skin there are fragrant, sweet-tasting slices.

Canned tangerines are easy to use. You just need to open the jar, and the tangerine slices are ready to eat.

Calorie content of canned mandarin

The calorie content of canned tangerines is only 37 kcal, but the more sugar in the syrup, the higher their calorie content.

Composition and benefits of canned mandarin

Of course, it is better to eat tangerines fresh, they contain more useful substances (calorifier). Canned tangerines are especially useful in winter as a source of vitamins. Canned tangerines contain vitamins that we need so much, these are B1, B5, B6, B9, A, E, C, PP, beta-carotene.

The juice of these delicious fruits can cure nail fungus. Alcohol tincture with tangerines is ideal for people with reduced appetite. And the oil is widely used in the field of cosmetology.

Use of canned mandarin in cooking

It is worth noting that tangerine is a tasty, healthy fruit. However, in our stores there is a large selection of other products made from tangerines - jam, confiture, preserves. Canned tangerines are indispensable, first of all, for filling culinary products for cooking in baked goods and decorating dishes.

How to cook canned tangerine

Anyone and everyone is capable of preparing canned tangerines. You need to have sweet, juicy tangerines, you can add cinnamon, sugar syrup and you get a tasty, aromatic product.

Preserving tangerines is a simple and quick task. Tangerines must be washed and peeled. Remove the white films from the tangerine slices and divide into slices. Sterilize the jars and fill them with boiled sugar water (the ratio of water and sugar is 3:1), and put tangerines in there. Roll up the jars and cool slowly, upside down under a blanket.

In an airtight container, canned tangerines can be stored for 6-12 months.

Canned mandarin - calorie content, beneficial properties, benefits and harms, description

Canned tangerines

So, canned tangerines in syrup or compote from tangerines. I decided to can the tangerines when there were a lot of them left after the New Year, and I had eaten them to the point of allergies, no one in my family eats them except me. That’s why I came to this decision. Now I can preserve at least a kilogram of tangerines during the season. Now to the point, I found the recipe in the magazine “I Love to Cook.” Everything is elementary, and the result is yum-yum

Let me immediately clarify that the syrup is brewed at the rate of 1 liter of water - 300 g of sugar (I fill 4 half-liter jars of tangerines with 1 liter of syrup). If you have tangerines of a sour variety, then you need to take more sugar.

Place into sterile jars (do not place tangerines tightly in the jars, even looser is better).

Boil syrup from water and sugar. Pour the contents of the jars, cover the lids and leave to sterilize for 15 minutes. Roll up everything with lids. (I am sometimes too lazy to roll up and use jars with lids that screw on - it’s more convenient.) After screwing on, be sure to turn it over. Help yourself!

Canned tangerines: Miscellaneous

Canned tangerines So, canned tangerines in syrup or tangerine compote. I decided to can the tangerines when there were a lot of them left after New Year’s Eve, and I ate them all the way to the end.

Tangerine jam “Christmas tree”

Don't know what to give your friends and family for New Year and Christmas? Few people will be surprised by souvenirs with the symbol of the year, but homemade jam in festive packaging is a completely different matter. Original, not hackneyed, homely, cozy and warm. Today, dear friends, I invite you to prepare fabulous, magical, and incredibly festive tangerine jam.

This was my first time making tangerine jam. I couldn’t find a suitable recipe on the Internet, so I decided to make jam according to one of my proven fruit jam recipes and improvise a little.

It turned out...amazing! It’s a pity that the photos don’t convey all the beauty and richness of the taste of this tangerine jam. Remember in the 90s there were lollipops in boxes called “Tangerine Slices”? So tangerine jam tastes like these candies from my childhood. Sweet, with a pronounced citrus taste and subtle sourness - this is what “Christmas tree” tangerine jam is like!

Despite the fact that the tangerines gave a lot of juice during cooking, and the recipe calls for adding water, the finished jam was not runny and is convenient to spread on bread or toast.

*weight of peeled and prepared tangerines is indicated

How to make tangerine jam:

For tangerine jam, we need ripe and sweet tangerines, with thin skin that easily comes off the tangerine segments. It is also advisable to choose seedless tangerines.

We clean the tangerines from the peel and white membranes. We carefully examine the fruits for seeds. It should be noted that this is the most labor-intensive process in the recipe; further work will go faster.

Pour sugar into the pan where we will prepare the jam and add water.

Stir and place on low heat until the sugar is completely dissolved. There is no need to boil the syrup, just dissolve the sugar in water and that’s it.

Place tangerines in a saucepan with sugar and water and place over medium heat.

Bring our future tangerine jam to a boil, reduce the heat, and cook for about 30-40 minutes.

After the specified time, the tangerine slices will already be floating in the syrup, which means it’s time to proceed to the next stage.

Add lemon juice, do not forget to strain the juice so that the seeds do not get into the jam. If you come across sour tangerines, first taste the jam; you may not need to add lemon juice.

Using an immersion blender, turn the tangerine jam into puree.

Check the jam for readiness by dripping a little onto the saucer. You need to move the drop one by one with a spoon - if the drop does not merge back into a single whole and retains the shape that you gave it, then the jam is ready.