Tangerine Marmalade
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Everyday Food, December 2011
- Prep Time 45 minutes
- Total Time 1 hour 35 minutes, plus cooling
- Yield Makes 5 cups
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Ingredients
- 3 pounds tangerines (about 18), unpeeled, washed, ends trimmed, and cut crosswise into thin slices
- 4 cups sugar
Directions
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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.
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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.
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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.
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.