Today’s article shares how to make Tangerine Confit or Kumquat confit. This jam is very delicious. Keeping the shape of the fruit and look very beautiful.
Tangerine Confit is golden color. It is a symbol for wishing health, peace, luck in business, promising a good new year and family reunion.
Health benefits of Tangerine Confit
- Cure cough
- Sore throat relief
- Discharge phlegm
- Warm our body when it’s cold
- Improve immune system
- Strengthens the respiratory system
- Digestive support
Ingredient:
- Tangerine or Yellow kumquat: 1kg (Replace with small mandarin like Thai mandarin, it’s still delicious)
- White sugar: 500g (2.5 cups)
- Salt: 1 teaspoon (1tsp)
- Corn Syrup (Or Honey | Malt): 250g (3/4 cup)
- Baking soda: 4 tablespoons (4tpsp)
- Vinegar: 50ml (1/4 cup)
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How to Make Tangerine Confit
1/ How to clean Tangerine To Remove Chemicals From Fruits:
Wash Tangerine With Baking Soda:
- Place the fruits in a bowl with water and 2 table spoons of baking soda. Soak in this solution for 10 minutes.
- Wash the tangerine, then when it is still wet, sprinkle 2 table spoons of baking soda
- Scrub the peel gently with your hands
- Then wash it again with clean water
The washing step using baking soda is to filter out the chemicals present on the skin of the fruit.
Related article: 7 Ways To Simply Clean And Remove Pesticides From Your Fruits And Vegetables
Wash the Tangerine with vinegar:
- Use a knife to separate the stem from the fruit
- Re-soak the Tangerine in a bowl of water
- Add some vinegar and let it soak for 5 minutes
- Now wash for the last time
2/ Preliminary Processing:
- Use a toothpick to punch 10 holes on the Tangerine
- This step helps prevent the fruit from cracking during cooking. At the same time, it helps the confit to be more beautiful.
3/ Simmering processing:
1st time simmering:
- Put the Tangering in the pot
- Add 500g (2.5 cups) of white granulated sugar
- Add 200g corn syrup (or honey, or malt)
- Put water to cover the Tangerine surface
- Cook over high heat until it comes to a boil. When the water boils, lower the heat to medium
- During that process, skim the foam floating on the surface of the pot
- Continue to cook over medium heat for 20 minutes
- Then reduce the heat to low and cook for another 10 minutes
- After that, turn off the stove and let the solution cool
2nd time simmering:
- After checking that the solution has cooled completely
- Turn on the heat and continue the 2nd cooking
- Same process as the first time: Bring to a boil over high heat – Lower heat to cook for 20 minutes and remove foam – Lower heat to low for 10 minutes
- After that, turn off the stove and let the solution cool
The 3rd to 4th simmering:
- Same process as above (doing in 2 days is fine)
The 5th time simmering:
- Same procedure as above. Adding some salt
- Sugar syrup is still about ½ pot.
- Add 50g of corn syrup (or honey, or malt). This step will help the tangerine confit skin to be shiny and beautiful
- Then let the solution cool
The process of Tangerine confit has been completed. Now it looks very shiny, clear and beautiful.
Note:
- The more times of simmering, the more flexible of tangering confit is
- You can do this about 4 to 5 times in 2 days and it’s fine. I usually do that way.
- If you don’t have time, you can cook it all at once without dividing into many times. However, if you divide many times, your confit will be flexible and very beautiful.
4/ Drying And Shaping Tangerine confit
Method 1: Drying to keep Beautiful Shape: Take it out while it’s still hot
- If you want a really nice shape of the confit, you can take them out and put it on the drying net right away.
- Initially, the look will be round. Then the Tangerine will slowly deflate
- This way will take a long time processing. If you are making this recipe for the first time, I think it will be easier for you to choose method 2.
Method 2: Dry as Normal: Wait for the tangerine confit to cool, then take it out
- Wait for the sugar syrup to cool. Remove confit to a tray with holes to drain
- Of course the shape will not be as nice as the first method but faster
- Then arrange the tangerine confit on the drying net. Let it dry naturally for a few days.
- Turn the switch over once a day.
- If the temperature is normal, it will take 3 to 5 days for confit to dry
Method 3: Drying Using a Food Dryer
- You can also use a food dryer to dry it, it takes about 15 to 20 hours
Storage:
- When the Tangerine confit is satisfactory dry
- You can put each fruit in a separated package for easy eating and storage
- Or put it in a glass jar
The whole fruit Tangerine confit is done. The final product is clear, flexible, delicious but less sweet.
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Wishing you health, wealth and happiness. See you in the next topics.