Homemade marmalade is a great way to preserve fruits and get a taste of citrus all through the colder months.
By Priya Mahadevan
- 12-14 good sized tangerines, pitted
- 1 cup of White Sugar
- 1cup of sugar in the raw
- ¾ -1 cup of orange blossom honey
- A pinch of freshly grated nutmeg
- 1tsp orange essence
- 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.