This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 Notes

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

Reviews (4)

83 Ratings
  • 5 star values: 11
  • 4 star values: 37
  • 3 star values: 28
  • 2 star values: 6
  • 1 star values: 1
Rating: 3.0 stars
03/30/2020
I also used 3lb of tangerines rather than the 18 the recipe suggests. And it did take a long time for the marmalade to jell. But my bigger issue is that it’s a bit bitter to me. I think next time I’ll peel the tangerines, slice them thin, then boil them before I start the marmalade process to hopefully remove the bitterness. And it will allow me to slice the peel thinner than just slicing into rings as this recipe states.
Rating: 3.0 stars
03/30/2020
I also used 3lb of tangerines rather than the 18 the recipe suggests. And it did take a long time for the marmalade to jell. But my bigger issue is that it’s a bit bitter to me. I think next time I’ll peel the tangerines, slice them thin, then boil them before I start the marmalade process to hopefully remove the bitterness. And it will allow me to slice the peel thinner than just slicing into rings as this recipe states.
Rating: Unrated
01/15/2015
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?
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Rating: Unrated
02/27/2013
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.
Rating: Unrated
01/24/2012
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.
Rating: Unrated
01/08/2012
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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