Brazil

Tangerine Jelly

A Brazil recipe for Tangerine Jelly, presented with clear ingredients and concise step-by-step instructions.

40 servings · Easy

Tangerine Jelly

Whole citrus peels simmered slowly with sugar into a glossy preserve is a familiar jar across Brazil, made from whatever fruit is in season rather than one fixed variety. Keeping the peel in the pan is what gives the jelly its body, and a spoonful dropped onto a cold plate tells you when it has set. Lime keeps a sweet batch from turning cloying, and the result is spread on toast or served alongside cheese.

Ingredients

  • dozen big tangerines1
  • sugar2 kg
  • water2 l
  • limes6

Directions

  1. 1

    Cut the tangerines into small pieces, leaving the peel, but removing the seeds.

  2. 2

    Add the water, and let sit until the next day.

  3. 3

    Boil the mixture until the fruit is very soft.

  4. 4

    Add the sugar, and leave cooking until the jelly is firm when dripped on a cold plate.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.