Tangerine: Tangerine Marmalade Recipes by Becky

posted by Becky 12-29-100 7:53 PM

Fresh Tangerine Marmalade

12 Tangerines
6 cups Sugar

Wash tangerines. Remove peel from tangerines and reserve. Remove seeds from sections and peel in food processor, electric blender or food mill. Measure 6 cups puree.

Combine puree and sugar in a large kettle. Place over moderate heat and bring slowly to a boil, stirring frequently. Boil gently for about 35 minutes, stirring frequently until the mixture passes the jelly test by reaching 220F. on a candy thermometer and sheeting from a metal spoon.

Remove from heat. Skim off foam and ladle immediately into hot jelly jars or canning jars. Fill to within 1/8 inch from top; screw cap in evenly and tightly. Invert for a few seconds and stand jars upright to cool.

Makes 7 (8-ounce) jars.

Central Market Recipes- Austin, Texas- MM format by John Hartman Austin, Texas- 12 January 1997

Tangerine Marmalade

3 lbs. tangerines
3 limes, thinly sliced
1-1/2 quarts water
sugar or natural sweetener

Remove tangerine zest and reserve. Peel and section tangerines and put into a pot with limes. Bring to a simmering boil and cook for 10 min. Let cool and refrigerate covered, overnight.

Measure tangerine mixture. For each cup add 3/4 cup sugar and zest. Bring to a rolling boil, stirring occassionaly and cook for about 30 min., until 9 degrees above boiling point. Pour into sterilized jars.

Makes 4 pints

Tangerine Marmalade

4 lb. tangerines
4 lb. sugar

Peel the skin from the tangerines in large pieces. Set aside. Squeeze the juice from the pulp and discard pulp. Set juice aside. Simmer peel in water to cover for 10 to 12 minutes. Drain and cover peel with cold water. Soak overnight.

Drain peel and chop medium fine. In a heavy saucepan, combine peel, reserved juice and sugar. Bring to a boil, reduce heat, and simmer, stirring frequently, for about 25 to 30 minutes or until thick. Spoon into sterilized jars and store in a cool place.

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