Apparently great minds think alike. Yesterday morning I made a big batch of tangerine marmalade, as, apparently, did the folks at Put Up or Shut Up! The ingredients are pretty similar (there are only so many ways to combine tangerines and sugar), but there’s still plenty of variety in the technique. Pros of their version: the use of a microwave speeds things up. Pros of my version: none of this pesky “peeling” business. That’s right: I use rind, pith, and all. I hereby guiltily confess that in all the time I’ve made marmalade, or any preserve involving a whole lemon, it’s never occurred to me to actually peel the thing. I suppose if you were using something very pithy, like a naval orange or a grapefruit, it would be a good idea—but with tangerines, no problem.
This tastes like pure sunshine. A great gift, obviously. The serving suggestions are endless, too: bake in on a ham, put it on bruschetta, or, if you’re feeling fancy, serve it in mugs with clotted cream for afternoon tea.
Tangerine Marmalade
3 pounds tangerines
2 small lemons
1 1/2 c. water
4 1/2 c. sugar
1) 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.
2) 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.
3) 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.
4) Transfer to clean, sterilized jars and screw on two-piece lids. Process in a boiling water bath for 15 minutes.
No pectin? And what is the purposed of letting it sit for 12-18 hours?
When I made marmalade last month (from oranges), I just used the rind and the sections – I removed both the pith and the membranes.
this looks delicious and the photo is gorgeous!
Thanks again for the tip on my clementine marmalade post! I sure saw this when you posted it; looks gorgeous! How can you not adore tangerine marmalade? I also saw Put Up or Shut Up’s microwave version, and wanted to give it a whirl. Might have to buy more tangerines…
Now *this* is a marmalade recipe that I can get behind – no peeling! Using the natural pectin in the citrus to bring the marmalade to a great consistency, and keeping the prep simple. You gotta love a recipe that instructs ‘do xyz, and then let it sit for 18 hours.’ This is why I macerate (or freeze) berries to jam later; this is why mustard-making is so attractive (‘measure mustard seeds into wine and vinegar, cover and let sit for 48 hours’ is the first step.)
I have a new stash of blood oranges and was wondering if I could do a peels-and-all marmalade with them…based on this, I think so. It’s sure worth the experiment…thanks for the wonderful inspiration!
Perhaps, I glanced over it, but what was the final yield for 3 lb tangerines?
Sorry about that! 6 half-pints.
this is a fantastic recipe ‘ easy, no waste, no peeling
i have made so many jars to give to family and friends,
they just love it..thank you so much..I cut it in half’,use a fork to remove the seeds, slice in the food processor and boil just as the recipe calls for. the taste of all the tangerine is perfect. not too sweet, but just right’