Blend the peeled tangerine in a blender into smaller pieces. It could still have fiber or sacs.
Simmer the tangerine for 30 minutes over low heat. Skim off any scum.
Add sugar and lemon juice. Mix well, and simmer for another 20 minutes over low heat.
It's done when it's slightly thickened. It might seem runny when it's freshly cooked, but will become thicker once it's cooled.
Pour into a sterilized container and preserve in the fridge. It's good for 2-3 weeks.
Enjoy on crackers with cream cheese.
Also great with yogurt.
Add kiwi, banana, and tangerine over yogurt mixed with tangerine jam.
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Story Behind this Recipe
Watson pomelo jam, lemon jam. I've made all sorts of jam with citrus fruits. So, I decided to make jam with tangerines as well.
You could also use regular sugar if you don't have granulated sugar. The amount of granulated sugar should equal 60% of the weight of peeled tangerines. Make sure not to reduce too much when simmering. It will become extremely thick.