Peel the tangerines and then roughly chop the rind into small slivers. Transfer the pieces to a large pot and add the water and baking soda. Bring the mixture to a boil over medium heat. Cover the pot, reduce the heat to medium-low and simmer until the rinds have softened, about 10-15 minutes.
Roughly chop the tangerines and remove any seeds. Add the tangerine flesh to a food processor and pulse until broken down, but still slightly chunky. Add to the pot with the rind and then stir in the pectin.
If you’re using a vanilla bean, split it in half lengthwise and use a small knife to scrape out the seeds.
Bring the tangerine mixture to a boil and then add the vanilla bean paste or seeds, sugar, honey, and salt. Stirring constantly, allow it to come back to a full rolling boil for 1 minute. Remove the pot from the heat and skim off any foam that’s risen to the top.
Allow the jam to cool and then transfer to an airtight container in the fridge until you’re ready to serve. Store any leftover jam in the fridge for up to 1 month.
Yield: approximately 1 cup
Charcuterie Board Wreath
- 1 cup vanilla bean Autumn Honey® jam
- 6-8 small bunches fresh rosemary
- 2 small bunches fresh thyme
- 1 small bunch fresh mint
- 1 bunch radishes, leaves separated and stems snipped
- 8 ounces assorted cured meats (such as salami, prosciutto, and capocollo)
- 12 ounces assorted cheeses
- 1 cup cherry or grape tomatoes
- 1 cup pimento-stuffed green olives
- 2 cups crackers or pita chips
- 2 cups seedless green grapes
- 1 Autumn Honey® Tangerine, segmented
Add the jam to a ramekin and place it in the center of a circular cutting board or large serving platter. Arrange the rosemary, thyme, mint, and radish leaves around the outside to create a wreath.
Fill in the wreath with even portions of radishes, meats, cheeses, tomatoes, olives, crackers, and grapes. Fan the tangerine segments around the jam and serve.
