Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Tangerine and Lemon Marmalade 2.6 (26) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 4 pint-size jars Try this in our Ricotta-Filled Crepes. Ingredients 7 tangerines or oranges (do not peel), preferably organic, washed well, quartered, and sliced ¼ inch thick 2 lemons (do not peel), preferably organic, washed well, quartered, and sliced ¼ inch thick 4 cups water Granulated sugar Directions 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. Print