Comments on: Tangerine Marmalade

By: mynameismyown

mynameismyown — Fri, 23 Jul 2010 12:33:05 +0000

You can get preserve jars at Walmart; kitchen section I believe, or was it candy making near crafts? Ask them… cheap and attractive shapes too.

By: dorisandjilly

dorisandjilly — Sun, 14 Mar 2010 13:08:35 +0000

Dede, You should slice the tangerines about 1/4" thick. You can buy canning jars at hardware stores and rural grocery stores in the summertime. As for a boiling water bath, that's just a big pot of boiling water that's big enough to submerge your jars! If you're new to canning, you might want to read through the helpful instructions at the National Center for Home Food Preservation. Good luck!

By: Dede

Dede — Wed, 10 Mar 2010 04:00:23 +0000

I have never made jam before so my questions are pretty basic. How thin do you slice the tangerines? What is the hot water bath? At what sort of store does one get preserve jars?

Thank you.

Dede

By: Georgia Villalobos

Georgia Villalobos — Sun, 21 Feb 2010 18:28:57 +0000

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’

By: dorisandjilly

dorisandjilly — Tue, 05 Jan 2010 13:41:53 +0000

Sorry about that! 6 half-pints.

By: Carl

Carl — Tue, 05 Jan 2010 04:17:18 +0000

Perhaps, I glanced over it, but what was the final yield for 3 lb tangerines?

By: Pat Steer (Gaelen)

Pat Steer (Gaelen) — Mon, 28 Dec 2009 18:27:59 +0000

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!

By: Julia

Julia — Tue, 22 Dec 2009 00:56:59 +0000

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…

By: tigress

tigress — Thu, 17 Dec 2009 05:26:11 +0000

this looks delicious and the photo is gorgeous!

By: daisy mae

daisy mae — Wed, 16 Dec 2009 20:41:41 +0000

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.