Winter is almost finishing but it still is here and colors are everywhere. It is time for Tangerines and Oranges!!
Especially, a time to make my great Tangerine Jam! One of the 4 favorites marmalades at home!
I posted a few months ago a post about the Cherry marmalade and about the colors… This post would be the second part of “Looking for the Jam of the artist”.
The Tangerines must be peeled before the process, ©Photo by Bogra Art Studio, 2018
We all know that the name Orange comes from the fruit. But it is no less than surprising that this fruit comes originally from China and India (In Sanskrit known as “Nareng or Naranga”). It was introduced in Europe by the Moors in Al-Andalus, modern Andalusia. But it arrives as a sweet fruit by the hands of Portuguese merchants, who are presumably the first ones to introduce the sweet orange to some regions of Europe by the 16th century.
Tangerine Jam process, ©Photo by Bogra Art Studio, 2018
As a color, Orange is a strange color. A mix of red and yellow. Before using the word “orange” it was called Red-yellow by the antique painters. Also, know as a “happy color” it is associated with joy, optimism or fun. It is also the color that has more flavors. Most of the fruits (and food in general) we eat are orange in some way: Corn, Carrots, Oranges, Tangerines, Apricot, Pumpkins, saffron, Salmon, Crab, Shrimps, Curry, Sausages, Curry…etc.
Tangerine Jam process photo, The colors of the Jam, Color palette
In developing my jam experience, I take the most brilliant orange color from the skin, the freshness tone of the juice, and get at the end of a large cooking a beautiful and strong Brown Orange color.
Tangerine Jam at the end…©Photo by Bogra Art Studio, 2018
The making of the Jam is amazing since I get a lot of different orange tones throughout the process. I can say that this Jam takes a lot of time but the result is worthy! If you love colors and sweet breakfast, this is a must!