This delicious tangerine jam is versatile and can be eaten either as a classic filling for cookies, cakes or with the classic bread, butter and jam but it is also delicious together with spicy cheeses! An extremely simple recipe, made of only 3-4 ingredients with no added preservatives or chemical additives and the safety of bringing to the table products as natural as possible. Obviously the quality of the raw material is important, so try to buy organic mandarins, also because you are going to use the peels of the fruit, which will then be cooked and mixed together with the pulp.
Sicilian Tangerine jam – Marmellata di mandarini
Course: DessertDifficulty: MediumIngredients
Organic tangerine 1kg
Sugar 600gr
Lemon juice 1/2 a lemon
Directions
- Wash the mandarins well by rubbing them with a rough sponge in order to remove any impurities. Remember that you will have to reuse the peel during cooking. Peel them by removing the inner filaments and seeds and cut everything in half.
- Place the peels in a pot and boil for 10 minutes for the first time. Remove all the water and then repeat the operation with clean water. Let them cool slightly, shred them with a blender and add them to the pulp.
- Pour pulp and peels into a large pot, add lemon juice, sugar, and start stirring while turning on the heat and cook for at least 40 minutes. Remember to stir often, until the desired consistency is reached.
- If you want to correctly preserve the jam, remember to correctly sterilize the jars – and remember, don’t put the hot jam in a jar that is at room temperature, or it will break!
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