Tangerine Marmalade Recipes
TANGERINE MARMALADE
This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h35m
Yield Makes 5 cups
Number Of Ingredients 2
Steps:
- Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
- Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.
Nutrition Facts : Calories 95 g, Fiber 1 g
TANGERINE MARMALADE
Make and share this Tangerine Marmalade recipe from Food.com.
Provided by dicentra
Categories Citrus
Time 45m
Yield 4 half pints
Number Of Ingredients 4
Steps:
- Chop the tangerines, peel and all. I do this by hand, so as to remove the seeds. If you're using a seedless variety, then by all means use the food processor.
- Repeat with the lemons.
- Combine the tangerines, the lemons, and the water in a pot.
- Bring rapidly to a boil; simmer for 5 minutes. Remove from the heat, cover, and let sit 12 to 18 hours.
- Add the sugar (or more, if you like a sweeter marmalade) and bring rapidly to a boil. Meanwhile, start heating up your boiling water bath in a separate pot.
- Stir constantly while bringing the mixture almost to the gelling point.
- Transfer to prepared half pint jars leaving a 1/4" headspace. Process in
- a boiling water bath for 10 minutes. Adjust time according to your altitude.
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- Cut the lemon from top to bottom into quarters. Remove the fruit from each quarter, remove any seeds, and reserve the fruit.
- Peel the tangerines and remove any seeds that you may find in the fruit. The tangerine peel is very thin so that you do not have to remove any of the pith. Slice the tangerine peel crosswise just like you did with the lemon peel, no greater than ⅛ inch wide.
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- First of all, wash all the tangerines and cut into thin slices, leaving all the rind on and trimming any bits that don't look perfect.
- Place a couple of small plates in a freezer or a fridge. You will need them later on to test your marmalade.
- Next, place tangerines and water in a large pot and bring to a boil. Turn down the heat to medium and simmer for about 20 minutes or until the tangerine rind (peel) is tender. You'll know when it's done because the skin will become translucent. You can also test it by eating one, but make sure you cool it down first.
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