![]() Cook and test every 3-5 minutes until it separates when you finger-test it. If the jam is still juicy and it runs back together, you'll need to cook it a bit more. If your finger separates the jam and it does not run back together again, it's ready. Remove the plate from the freezer and run your finger straight through the middle of the jam. Place one teaspoon of jam on a small plate and put it into your freezer for 2 minutes (this will quickly cool it down to room temperature). To test if your jam is done, do the following: On medium heat (about 220F) this should not take more than 10-15 minutes. You can simply remove the foam with a spoon and discard it.Ĭook until your tangerine jam is thick and begins to look sticky. ![]() Adjust the heat of your stove to ensure you are cooking at a low enough heat to prevent burning.Īs your tangerine jam begins to reduce (as it thickens and becomes less watery) it may begin to produce foam on the surface. ![]() Turn the heat down to medium and add both sugars.Ĭook on medium, stirring occasionally to ensure the tangerine jam doesn't begin to stick to the bottom of your pot. In the US you can substitute 1 package of SureJell pectin.Ĭook on high, stirring constantly, until the tangerine jam comes to a rolling boil. I recommend a pot with tall sides because as your jam boils it will rise. Place 4 cups of the blended tangerines into a large pot, along with the lemon juice and pectin powder. Use fresh, not canned or bottled peppers, as they may contain vinegar.īlend the tangerine fruit sections in a blender for 30 seconds, just enough time to break them down and release their juice. For reference, serranos are about 5 times as hot as jalapeños on the Scoville Scale. In the US you can use jalapeños if you want your spicy tangerine jam to be mildly spicy, or use serrano peppers if you want it to be very spicy. If you don't have gloves, be sure you do not touch your face (especially the eyes and lips) with your hands until you have finished chopping the peppers and have washed your hands 2-3 times with soap and water. Wash the locoto peppers, slice in half, remove the seeds, then chop into very fine, very tiny cubes and set aside. In the US you will find that the "Cuties" brand is great for this recipe. I recommend a smaller variety of tangerines because they don't usually have as many seeds. Pith has natural pectin so you'll want to leave some of it. Peel them, removing some of the pith (the white strings that are found on the inside) but not all. Please read through the entire recipe and instructions before you start as I make some recommendations for substitutions for those of you who do not live in Bolivia.
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