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Tangerine Jam

Citrus jams are always a pleasant treat. There’s something comforting and cheerful in opening a glass jar of citrus jams or preserves. Tangerine jams can be easily made in Texas because Tangerine trees produce abundant fruits that are not only sweet but also concentrated with vitamins and minerals. Some people use Tangerine jam as a sweetener for hot tea. It’s a perfect winter drink that will also soothe your colds.

Tangerine Jam Trivia

  • Tangerines are smaller than other citrus fruits. It is also easier to peel, that’s why tangerines are sometimes called “easy peelers.”
  • Tangerines were said to be indigenous to Southeast Asia and were brought by travelers in the west reaching the Mediterranean and Morocco. In fact, Tangerines were named after the Port of Tangier in Morocco.
  • Tangerines contain vitamins and minerals such as Folate, Potassium, and Thiamin. Eating tangerines every day can fight against diabetes, cancer, and osteoporosis. It can also regulate blood pressure and fight against cardiovascular diseases.

Tangerine Jam Buying Guide

Commercially manufactured plums jams are available in supermarkets, groceries, and convenience stores. DO check the label when purchasing commercially made plum jams as they contain a lot of chemical additives, preservatives, flavorings, and even artificial sugar that can harm your health and in some cases, trigger allergies which can lead to a health emergency.


Also, check the manufactured date on the bottles. It’s best to buy plum jams that haven’t been made for too long since the flavors and quality could change the longer the jam is stored in the containers.

Tangerine Jam Production & Farming in Texas

Citrus trees grow in Texas but are majorly affected by the severe winters. Most citrus fruits thrive in subtropical or even tropical climates. Exposing them to cold weather can damage their fruit production or in worst cases, can kill the citrus trees. Commercially produced citrus fruits are farmed at the Lower Rio Grande Valley where Texans not only enjoy their fruits but also the beautiful brown citrus trees, their shiny green leaves, and the fragrant citrus scent wafting especially during the harvest season.


Tangerines are grown in abundance and Texas grows three varieties including the Clementine, Dancy, and Changsha Tangerines.


Preservatives and Chemicals

People are aware of the stark differences among the ingredients used in commercial and artisan food preparation. Commercially made pectin products ensure that the Tangerine jam will have a gelatinous consistency and would prevent solidification. However, those who would purchase Tangerine jams from the supermarkets or make Tangerine jams using artificial pectin must watch out for consumers who have pectin allergies. Once ingested, pectin can trigger allergic reactions which can lead to hives, asthma, allergic rhinitis, and in worst cases, anaphylaxis.



Hot canning method remains to be the safest method of preserving jams, jellies, and preserves. When canning jars, it’s best to use a new lid to prevent mold and bacterial growth. You can also sterilize old lids for a couple of minutes, wipe and air dry it for economic purposes. The key point here is that the jars should be free from cracks or chipped areas. The metal ring bands should not be deformed or have any traces of rust. It should fight tightly and not be bent to prevent air pockets from contaminating the Tangerine jam.

Enjoying Tangerine Jam

The easiest way to enjoy tangerine jam is to spread it on toasted and buttered bread or spread it in waffles, pancakes, and crepes. The sweet, citrusy flavors would be a wonderful accompaniment for a sunny, weekday, or weekend breakfast. It tastes lovely especially when paired with bittersweet brewed coffee.


Tangerine jam pairs well with dark chocolate. Use tangerine jam as a filling for your next chocolate-tangerine cake. You can add some tangerine jam either to your whipped cream or ganache. Alternately pipe some chocolate ganache and whipped cream for a more decadent and sophisticated presentation.



Properly storing jams is essential to preserve their quality and lengthen their shelf-life. First, use properly sterilized jars when storing jam. Ensure they are cleaned, wiped, and heated properly to kill any bacteria or pathogens.


Store homemade tangerine jams in a cool, dry place away from the direct glare of sunlight. Once opened, refrigerate the jams right away. Avoid keeping it at room temperature for one to three hours to prevent mold and bacterial contamination.






2 pounds tangerines

2 pounds sugar

Pinch of cinnamon



  1. Cut the tangerines in half and squeeze the juice: strain and reserve the juice. Place the rinds in a saucepan and add water to cover. Bring to a boil, reduce the heat, and simmer for 10 minutes. Drain. Cover with fresh water and soak overnight, changing the water 2 to 3 times. Drain, and then chop or mince the rinds.
  2. Place the tangerine juice in a deep stainless steel or enameled cast-iron kettle. Add the sugar, the chopped rinds, and the cinnamon. Bring to a boil, reduce the heat, and simmer, stirring often, until thickened. This may take up to ½ hour. (Test the thickness by spooning a small amount onto a china plate that has been stored in the freezer. If the jam thickens on the plate and doesn’t run when the plate is tilted, the jam is ready.) Ladle into sterilized canning jars and seal.



  • Serving Size: 1 Serving
  • Calories: 45 0%
  • Carbs: 11.5g 4%
  • Sugar: 8.7g
  • Fiber: 0.6g 2%
  • Protein: 0.2g
  • Fat: 0g 0%
  • Saturated Fat: 0g 0%
  • Trans Fat 0g 0%
  • Cholesterol 0mg 0%
  • Sodium 0.1mg 0%
  • Vitamin C 12.4mg 21%
  • Vitamin A 47.2IU 1%
  • Calcium 9.4mg 1%
  • Iron 1%
  • Niacin 0.1mg 1%
  • Folate 7mcg 2%
  • Magnesium 2.3mg 1%
  • Potassium 42.2mg 1%

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