Mikan Tangerine Jam

1. 1

   Slice off the tops and bottoms of the mikan, and cut off the outer skin down to the membranes to remove the flesh.

2. 2

   After cutting off the membrane from the perimeter, use a knife to easily remove the inner pieces.

3. 3

   Put the mikan in a saucepan, sprinkle sugar on top, and when the sugar dissolves, bring to boil.

4. 4

   After it comes to a boil, reduce to low heat, and simmer while stirring continuously without stopping.

5. 5

   Be diligent about skimming the scum at the top.

6. 6

   Since there is a high water content, you can heat on medium-high heat.

7. 7

   It's done when it's thick enough to see the bottom of the saucepan when mixing.

8. 8

   Transfer to a sterilized jar and it's ready to serve.

9. 9

   If you're lazy, try the jar sterilization method introduced in my pear recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.