It's that time of year again for Xinhui tangerines! This year's tangerines are still being harvested in batches:

Second-Grade Tangerines: Sweet and refreshing, already available.

Large-Grade Tangerines: Even sweeter, will continue to be available until mid-December.

While you're buying Xinhui tangerines to dry into tangerine peel, remember not to waste the tangerine pulp! Every year, tonnes of tangerine pulp are discarded, which is a real shame. This year, we're appealing again: there are many new ways to cook tangerine pulp; let's all cherish food and reduce waste!

Watch videos to learn how to create jam.

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Save the Tangerines Strategy

Plan Ahead: Go to nearby markets, fruit stalls, or the Yau Ma Tei Fruit Market (ideally around 3 PM when it's less busy) and ask vendors to reserve clean tangerine pulp.

Prepare Materials: Glass jars, rock sugar, lemons, and other essential jam-making ingredients.

Collect Promptly: Refrigerate the tangerine pulp as soon as possible after receiving it.

Process Immediately: Make jam or dried fruit while fresh to extend shelf life.

Homemade Tangerines Jam Recipe

Tools: Glass jar, digital scale, pot, large bowl, metal spoon

Ingredient Ratio: 1,000g tangerines pulp (about 6), 1 lemon, 400g rock sugar → Makes approximately 600g jam

Steps:

1. Sterilise glass jars by boiling at high temperature and then air-dry.

2. Remove the white membrane and seeds from the fruit pulp, and crush them slightly.

3. Combine the fruit pulp and rock sugar in a pot, simmer over low heat until the liquid evaporates, then bring to a boil over high heat, stirring constantly.

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4. Add lemon juice and simmer over low heat for about 45 minutes.

5. Test the consistency: drop a small amount of jam onto a plate; if it is still easily poured, continue cooking.

6. While still hot, pour the jam into jars, inverting them to create a vacuum seal. Refrigerate after cooling.

7. Shelf life: No preservatives. Once opened, refrigerate for approximately three days. It is recommended to divide into smaller jars for easier consumption.

Tip: Sugar is a natural preservative. The reduced-sugar version is more refreshing, but its shelf life will be shorter, so it should be consumed sooner.

Other New Cooking Ideas for Saving Food

Juice: Freshly squeezed, sweet and refreshing, a good source of Vitamin C.

Dried Fruit Slices: Sliced ​​and air-dried or made using a dehydrator/oven for easy storage.

Cooking: Added to dishes, adding a sweet and sour flavor that whets the appetite.

Sharing: Too much orange pulp? Share it in the FoodWiser group: https://www.facebook.com/groups/foodwiser

Let's cherish food and reduce waste together!

This year's "Save the Tangerines 2025" campaign is not just about saving citrus pulp, but also about promoting a culture of #cherishingfood. Every jar of jam and every piece of dried fruit is a contribution to protecting the environment.