Tangerine Marmalade

tangerine-marmalade
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.

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61 comments to Tangerine Marmalade

  • Elaine

    Well, I made my very first batch and learned a lot! Taste is FABULOUS, but I think I over cooked it..it’s kinda gummy. Will be making a second batch again this weekend. And BTW, 4.5 cups of sugar is PLENTY SWEET!

  • James

    My five kilo batch is coming to the boil and if all goes well I shall have it in jars tomorrow night, but not before adding a drop or two of London Dry Gin – Yummy!
    I live on the Aegean coast of Turkey in a tangerine grove and have so much fruit, it’s silly! I will let you know how I get on with the marmalade.

    James.

  • Elaine

    My second batch came out much better…my third will be even better! The first “gummy” batch? Ran it thru the Cuisnart with a splash of water and used it on chicken breasts, instead of mayo or mustard, rolled them in some homemade whole wheat breadcrumbs w/ground almonds and baked….AWESOME!

  • John Druggan

    Hi James,

    You live in a tangerine grove? I live in Scotland and work (hard) as a district nursing Charge Nurse. I found your ‘thread’ whilst looking for recipes for lemon curd. Your life sounds idyllic but I’m sure the grass always looks greener ….

    Cheers, John :o )

  • Denise

    Can you cut back on the sugar if you would prefer it not be as sweet?

  • Just planted my first tangerine tree fairly laden with fruit. When harvest time comes, I will use this recipe to make my inaugural batch of tangerine marmalade from the newly planted tree. I have coveted tangerine marmalade for years and now look forward with great anticipation to my first created batch.
    Any suggestions?
    Thanks in advance.
    Bill Gillen USNavy Submarine Service Retired

  • Just planted a loaded tangerine tree in my backyard; now looking to make my first batch of tangerine marmalade.
    What tips and/or pointers have you for me?
    Thanks in advance.

    Bill Gillen USNavy Submarine Service Retired

  • kirby beall

    This is a wonderful, simple, reciepe!
    I have a single tree, bumper crop, of several thousand candy sweet tangerines, coming in now. The first batch I doubled. About 30 tangerines, various sizes, and four lemons. I didn’t see getting, what amounted to, a pot of fruit to a rapid boil, so, I added an extra cup of water(4c total/double batch). I cut back a little on the sugar (6c total/doubler batch). This yields about 5 qts of amazing perserves, Thank You.
    PS I experimented with the last two pints. I drizzled in some Tequilla, and, in the last pint added some crushed chilis. Wow!!! & EEeeeowww!!!
    I’m going to need more jars!!!!
    :_)

  • Matt Miller

    In the midst of my first batch of Tangerine Marmalade! Will finish tomorrow. I got a case of tangerines from the local high school band boosters. Made a nice little batch of tangerine curd last night! So…I’m estimating about a dozen tangerines.(I don’t have a scale.)I don’t have any lemons and it’s too late to run to the store, so I threw in a couple of tablespoons of bottled lemon juice, to be safe. Keeping my fingers crossed that all goes well tomorrow. I’m a little concerned at identifying “…just before the gelling point.”, but I’ll take my best shot!

  • matt

    Last year I made my first couple batchs of tangerine marmalade. I have a tangerine tree that doesn’t know when to stop producing fruit! I learned last year that if you pull back on the amount of sugar, you risk the marmalade not setting up and being runny. Other than that, experiment. I added dried cranberries and won a ribbon at the fair.

  • Angela

    Hi. I tried out your recipe last week. Whilst the taste is super tangy, the marmalade did not set like the lemon and orange ones I prepared. Why is this?

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