How To Make Tangerine Jam

Lighter than traditional tangerine marmalade recipes, this tangerine and vanilla bean jam is sweet, creamy, and delicious.

Prepare The Tangerines

Before pulsing in a food processor, slice the tangerines and remove the seeds. Place all of the seeds in the middle of an 8 x 8-inch cheesecloth square.

Combine The Ingredients

Pour the processed tangerines and juice reserve into a large bowl. Add the granulated sugar, water, split vanilla bean, and cinnamon stick. Stir well.

Add The Seed Pouch To Mixture

Use twine to tie the ends of the cheesecloth into a loose pouch, then submerge into the fruit mixture. Cover with plastic, and let thicken for 2-3 hours.

Sterilize The Jars

Place the jars right side up in a large pot and fill with hot water. Drop the lids and rings in the pot once the jars are submerged in the water by 1-inch. 

Bring Water To A Boil

Boil the jars for 10-15 minutes once the water comes to a rolling boil. Then, turn off the heat and carefully remove the jars. Place them on a kitchen towel beside the stove.

Transfer The Fruit Mixture

Transfer the mixture to a large saucepan once macerated and thickened. Bring to a boil while constantly stirring to keep the fruits & sugars from scorching.

Tangerine Jam With Pectin From Mother Nature

When the mixture reaches 220°F & has properly gelled, remove from heat. Remove the seed pouch & let cool before squeezing all the liquid into the jam.

Don't Forget The Brandy

Stir in the brandy before funneling the jam equally between the jars, leaving a 1/2-inch space at the top. Remove air bubbles, and wipe jars clean with a dampened cloth.

Home Canning Made Simple

Apply the lids &  rings to the jars and place in a freshwater bath. Boil for 10 minutes, then remove. Let sit for 12-14 hours. The jars will seal.


Come visit me at Not Entirely Average for more fresh tangerine jelly recipes, canning tips, and more!