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Tangerine Marmalade

  • Prep:
  • Total Time:
  • Yield: Makes 5 cups
Tangerine Marmalade

Photography: Romulo Yanes

Source: Everyday Food, December 2011


  • 3 pounds tangerines (about 18), unpeeled, washed, ends trimmed, and cut crosswise into thin slices
  • 4 cups sugar


  1. Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.

  2. Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.

Cook's Note

To store, refrigerate marmalade up to 1 month, or freeze, up to 6 months.


Reviews (4)

  • spahn 15 Jan, 2015

    I have organic Tangerines which the skins aren't pretty. I was wondering if I should just peel them first? This defeats the point of the marmalade though! Any suggestions?

  • LHDugger 27 Feb, 2013

    While the end result was divine, I had some problems with this recipe too. For starters, 3 lbs of Honey Tangerines from my tree equates to way more than 18, so I went with the actual weight. The big problem was that I had to cook the fruit much longer than the recipe states. I ended up cooking for an hour and a half to get the right consistency. I'm going to try again with 4 cups of water instead of 6. I did remove the seeds before cooking too.

  • Rosecoloredcook 24 Jan, 2012

    I LOVE LOVE this recipe. I made it with Satsumas instead of tangerines since I live in Louisiana and it turned out to be one of the best marmalades I have ever eaten. And my family loved it as well. I gave it away in everyone's Christmas baskets.

    A word of caution. I had to cook the marmalade for a little longer than it called for, which meant that I lowered the temperature to medium for the last fifteen minutes so it wouldn't burn. All in all, it cooked for about 1 hour 20 minutes.

  • modemwomn 8 Jan, 2012

    I made this recipe today and it was awful!
    When I opened the lid to check on the marmalade all the seeds were floating on the top.
    I tasted the recipe and it was so bad. Words cannot describe how bad it was.
    I just researched orange marmalade recipes and they say to remove the seeds as
    you slice the oranges. This tangerine marmalade recipe left out that detail.
    I will try it again next week end, without the seeds.

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