Tangerine Marmalade

Photo: Romulo Yanes
Prep Time:
45 mins
Total Time:
1 hrs 35 mins
5 cups

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


  • 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 Notes

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

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