Tangerine Marmalade
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
Description
So easy to make and so delicious, you’ve got to try this and feel the rush and the power of making your very own homemade marmalade.
Ingredients
Units
Scale
- 12-14 good sized tangerines, pitted
- 1 cup (240 ml) of White Sugar
- 1cup (240 ml) of sugar in the raw
- 3/4 -1 cup (180-240 ml) of orange blossom honey
- A pinch of freshly grated nutmeg
- 1tsp orange essence
Instructions
- Wash tangerines thoroughly and dab dry with paper towel or kitchen towel.
- Soak in the honey for about 30 minutes.
- Peel them in such a way that you get some big pieces that can then later be cut.
- Cut the orange sideways to reveal the wheel. For pitting it, I took a blunt knife and simply ferreted out the seeds.
- Chop the tangerines slices roughly.
- Strain the juice and keep separate.
- In a large 5 or 6 quart pot, add the sugars and the juice and allow it to thin .
- Once it gets a syrupy consistency, add the tangerine pieces and honey and the rinds.
- Allow this to simmer for about 20-40 minutes or until you see the jam thickening to the preferred consistency. This would be the time to grate the nutmeg into the pot and stir.
- Cool and store in Jars.
- Prep Time: 50 mins
- Cook Time: 40 mins
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
If You Liked This Recipe, You’ll Love These
- Tangerine Marmalade
- Ruby Red Grapefruit Marmalade
- Bacon Marmalade BLT’s
- Orange and Pineapple Marmalade
Frequently Asked Questions
Why does this recipe use two kinds of sugar — white sugar and raw sugar?
The recipe calls for 1 cup of white sugar and 1 cup of raw (unrefined) sugar, plus 3/4–1 cup of orange blossom honey. The raw sugar adds a mild, molasses-like depth and slightly more complex sweetness, while the white sugar keeps the marmalade clear and lets the tangerine flavor come through.
How do I know when the marmalade has reached the right consistency?
The instructions say to simmer for 20–40 minutes, watching until the jam thickens to your preferred consistency. Because marmalade sets further as it cools in the jars, pull it from the heat when it looks slightly looser than you want the final product to be.
