How to make tangerine jam

Take tangerines, wash them thoroughly in cold running water if to touch the skin if smeared with wax, then scratch off the layer. Do not remove the skin.

Sort through the fruit, separate the damaged, blackened and damaged, remove the leaves and stems, dry.

Make 2-3 puncture in the skin of each of Mandarin, optional insert to puncture the dried clove Bud. If the skin is loose to the pulp, the cloves can be pushed under it.

Put the mandarins in a large pot or enamel basin, pour water on 1-2 fingers. Cook 5 minutes, until until the fruits are soft, drain the water and let the tangerines cool.

Cook sugar syrup. Pour into the pan, which can easily be placed all the tangerines, 2-3 cups of cold boiled water, put on fire, bring to boil and reduce heat to small.

Stir in the lightly boiling water 1-1.5 pounds granulated sugar, cook, stirring, until the sugar is dissolved. Do not increase the fire. Carefully put in the sugar syrup tangerines, being careful not to damage their skins.

Keep on the heat until the syrup will not become a bright orange color, remove from heat, cool and let the jam settles 4-5 hours, put on the fire and again bring to a boil, cook for 10 minutes and then let cool.

Repeat this 4-5 times, until the syrup becomes thick, even stretching. Squeeze the juice of 1 lemon and add it to the jam, when the last or penultimate cooking.

Prepare tangerine jam with cognac. Take a pound of tangerines, preferably the smaller varieties, wash, remove skins, remove the pits, peel off the white fibers, divide into slices, put in bowl, pour sugar and mix.

Pour 2-4 tablespoons of brandy, stir, cover a bowl with a lid or with cling film, put it on the night (8-12 hours) in the refrigerator. Will diatomite on low heat for 40-60 minutes. Let cool and place into sterilized jar.