Try this in our Ricotta-Filled Crepes.



Ingredient Checklist


Instructions Checklist
  • Bring tangerines, lemons, and water to a simmer in a large saucepan over medium heat. Cook for 5 minutes. Let cool slightly. Press parchment directly on surface of marmalade, and refrigerate overnight.

  • Remove parchment; return saucepan to medium heat. Bring to a simmer, and cook until citrus rinds are very tender, about 30 minutes. Measure mixture, and return to saucepan over medium-high heat. For each cup of mixture, add 3/4 cup sugar. Simmer until a candy thermometer registers 220 degrees, about 30 minutes. (Tangerine and lemon flesh should be broken down, and rinds should be translucent.) Plate-test marmalade to make sure it is set. Divide among 4 pint-size sterilized glass jars, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

Cook's Notes

Unopened tangerine and lemon marmalade can be stored at room temperature for up to 1 year.

Reviews (1)

26 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 12
  • 1 star values: 4
Rating: 5 stars
K- so I haven’t tried this yet cause I was really looking for a CALAMONDIN MARMALADE but recipe sounds pretty soundproof & Martha Stewart is always a 5STAR in my books so I gave it 5STARS 😉 But as I’m still looking for a Calamondin Marmalade my question is what would you add or change if you had Calamondin Sour Oranges?