The Catalan TableIngredients
Servings:
4
Ingredients
- tangerine
- 9.0% approx
- 3.5 - 4.5 For this pH, we will need to add between 3-4 grams of citric acid per kg of clean fruit. We take into account that 1 gram of citric acid is equivalent to about 15 ml of lemon juice.
- Bass
Ingredients
- 55 58%
- 2640 g raw
- 160 ml160 ml
- 1700 g1800 g (68.2%)
- 4340 4440
- 3472 3552
- 243 g243 grams
- 1943 g2043 grams
- 55 57.5%
- 11 g12 g (0.6% of total weight sugars)
- 138 ml138 ml (5.2% of the total net fruit weight)
Nutritional Information
Per Serving (Approx.)
Calories
11 kcal
Protein
0 g
Fat
0 g
Carbohydrates
3 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Thoroughly clean the mandarins by scrubbing the skin with a new stainless steel fiber scrubber, without soap (it should not have soap incorporated or have been used for washing dishes).
- Peel the mandarins ensuring you leave the fruit free of skin.
- Place the peeled mandarins in a bowl with water to keep them moist.
- Place the skins in a separate container.
- Remove as much of the white pith from the inside of the mandarins as possible to avoid a bitter taste.
- Boil the mandarin peels in tap water over low heat, covered, until they are soft and break apart between your fingers (approximately 5 minutes).
- Cut the peels into fine julienne strips and discard any pieces of peel with black spots.
- Using a knife, remove as much of the white threads from the mandarin segments as possible.
- Cut the segments into pieces and remove the seeds, setting them aside for later.
- Determine the amount of sugar to add based on the final sweetness you desire for the marmalade.
- Divide the amount of sugar to be added into three equal parts.
- Add approximately half of the first part of the sugar.
- Add the other half of the first part of the sugar.
- Boil the seeds alone in 1/2 liter of water for 20 minutes. Part of this water will be used to boil the fruit.
- Cook the mandarin segments, the julienned peels, and the water over low heat until it comes to a boil.
- Use the immersion blender to purée the mixture.
- Add one third of the remaining sugar while stirring constantly. Let it cook over moderate heat for 7 or 8 minutes, stirring often.
- Remove any foam that forms on the surface with a spatula or spoon.
- After this time, add another third of the sugar while stirring.
- When it returns to a boil, let it cook over moderate heat for another 5 or 6 minutes, stirring continuously.
- Blend using an immersion blender until the desired texture is achieved.
- Monitor the temperature and let it boil until it reaches 102 ºC.
- Ideally, we should reach a concentration of 32-34 degrees Baumé; if we leave it too long and it reaches 104 ºC, the fruit overcooks and the mixture caramelizes.
- Let it boil for 4 more minutes to ensure the pectin is well integrated.
- Add the lemon juice, stir well, and let it cook for 1 more minute.
Recommendations & Tricks
- Place aluminum foil over the stovetops to prevent staining in case the jam spills during cooking.
- Remember that with 3 kg of mandarins, you can obtain approximately 12 jars of 250 grams of jam.
- When making citrus jam, first boil the mandarin peels separately and ensure you remove all the inner white part to avoid bitterness.
- Mandarins have a natural sugar content of approximately 9%, keep this in mind when adding additional sugar.
- The pH of mandarins ranges between 3.5 and 4.5, so add between 3 and 4 grams of citric acid per kg of cleaned fruit to balance the acidity.
- Use lemon juice as an alternative to citric acid: 1 gram of citric acid is equivalent to about 15 ml of lemon juice.
- Keep in mind that mandarins have a low pectin level, so consider adding commercial pectin if you want a thicker jam.