We are used to eat tangerine in one single way, raw. Why not trying to prepare a tangerine jam? Raw tangerine has a sweet and acidic flavour. Once cooked, it reveals a soft and enjoyable bitterness.
At dietetery level, this jam is perfect to enjoy tangerines since it doesn’t contain any sugar, gelatin or chemicals. Moreover, it’s good for the people with a sensitive digestion since the fruit is cooked and so easier to digest than if it was raw.
Easy and quick jam recipe made with arrow-root, the key ingredient in this recipe gelatin-free and sugar-free. The arrow-root is a starch used as a thickener. Nutritionally, its benefits are useful in case of acid stomach and bowel problems.
Suitable to vegan people.
Let’s have a closer look at the arrow roots: it is obtained from the rhizomes of the tropical herb Maranta. Regarding the origin of its name, it makes reference to the Arawaks indigenious (Native American from the West Indies coming from the Amazon rainforest) who used to use it to treat their injuries caused by arrows.
- 6 tangerines
- 2 tbs sirup (rice, agave or maple)
- 1 tbs de arrowroots
- 2 tbs apple juice (optional)
- 1 pinch of salt
- grated ginger or in powder
- grated turmeric or in powder
- Peel the tangerines and place them in a pot. Mash them with a fork or with a blender.
- Cook them for 30 to 40 minutes with a low heat. Mix the arrowroots with the juice or some water.
- Once, the tangerines are reduced, add the juice with the arrowroots and keep stirring with a low heat.
- Finally, add the sirup, again stir and turn off the heat. Pour the jam in a jar (glass jar is better) and close. Let cool down and store in the fridge.