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Tangerine Marmalade

Recipe photo courtesy of Romulo Yanes

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

Source: Everyday Food, December 2011
Total Time Prep Yield



Cook's Notes

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

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How would you rate this recipe?
  • LHDugger
    27 FEB, 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.
    • CKL21358200
      28 JAN, 2019
      I made this recipe with 12 tangerines, four cups of water and 2 2/3 cups of sugar. I should've cut the rinds off and cut them up separately into small strips. Then it's easier to remove the seeds. The time to cook was perfect with the 2/3's recipe cut.
  • spahn
    15 JAN, 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?
  • Rosecoloredcook
    24 JAN, 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.
  • MS112628717
    8 JAN, 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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