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Tuesday
Apr242012

Tangerine Marmalade

  

I have come to believe that there are marmalade people and then there is the rest of the world.  I have always planted myself squarely with the rest of the world, but The husband is a marmalade person and I have therefore, slowly, come to admire its charms.

 

It’s so easy to love a nice spoonful of strawberry jam on your toast; I’ve always preferred peach or apricot, but over the last year or so I’ve come to appreciate the complexity of a good marmalade.  OK, that last sentence isn’t entirely true.  It’s sort of true in that I’ve decided that I really like the contrast of the sweet/bitter flavors characteristic of a good marmalade, but actually finding a good marmalade hasn’t been all that easy.  They all seem to be way too heavy on the pectin, making them much too stiff, and all that pectin seems to mute the citrus falvors.

 

What to do?  How ‘bout making your own?  Now, if you’re a marmalade person, this is the way to go.  You get to control how much peel you add, how sweet to make it, and how thick it should be.  You also get to decide what kind of fruit you use… oranges, mandarines, tangerines, clementines or all of the above.  How great is that?!?

 

And honestly, people, it couldn’t be any easier than this.  Basically, we’re talking about 2 ingredients (3 if you include the water), and the hardest thing you’re going to have to do is slice up your tangerines.  I love this!

And yes, I did love this marmalade.  I trimmed off some of the peel on the ends of the tangerines, but if you’re a real marmalade aficionado, you may want to keep as much of the peel in there as you can.  I mean, that’s what gives marmalade its personality and this is a chance to really let it shine.  And it's amazingly good on those yogurt biscuits.  Here’s the recipe…

TANGERINE MARMALADE

Click here for a printable recipe

Recipe from Everyday Food magazine

3 pounds tangerines (about 18), unpeeled, washed, ends trimmed, and cut crosswise into thin slices
4 cups sugar

Directions

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 and returns to a boil. Cook, stirring often until mixture is thick and darkens slightly, 40 to 45 minutes (reduce the heat a bit if your mixutre is boiling too vigorously to avoid burning) . 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.

 

To store, refrigerate for up to a month, or freeze up to 6 months.

Click here to ask a question or leave a comment

Reader Comments (25)

I'm firmly in the marmalade family, although I didn't start there! I tried making marmalade before and it didn't turn out well for me. The instructions were much more complicated than your recipe, which is probably why it fell apart. Simplicity is often the best. Thanks for sharing!

April 24, 2012 | Unregistered CommenterTanya

You're welcome, Tanya! We'd love to hear what you think.

April 24, 2012 | Registered CommenterPatrice Berry

I love marmalade and can't wait to try this recipe. It looks pretty easy and so good!

April 24, 2012 | Unregistered CommenterMarcy

I've made marmalade a few times over the years, but this looks much easier than what I've been doing. Hope it turns out as good as the photos!

April 24, 2012 | Unregistered CommenterFran

Wow! Impressive! My husband likes marmalade too and I may just give this a try. Thanks for the great recipe!

April 24, 2012 | Unregistered CommenterEva

I'm not what you might call a big fan of Marmalade, maybe for the reasons you listed, but I love making jam. This would make great gifts!

April 25, 2012 | Unregistered CommenterRenee

I'd love to make this but I wonder if you think I could use the food processor to cut up the tangerines.

April 26, 2012 | Unregistered CommenterLeslie

I haven't tried that, Leslie, and am imagining how that might turn out. Instead of the traditional strips of rind, you would probably get little chunks and pieces. That might be OK, but I'm wondering how that would be for the texture of the marmalade. Let us know if you try that, OK?

April 26, 2012 | Registered CommenterPatrice Berry

You should be careful about lifting a recipe word-for-word from the Martha Stewart website. They take copyright infringement very seriously over there.

November 23, 2012 | Unregistered CommenterMiriam

I agree... this would be a problem, Miriam, if I re-printed this recipe without giving Everyday Food (Martha Stewart's magazine) credit. You have maybe noticed that most websites and blogs re-print recipes and either link back to the original, or make sure that they let their readers know where the original recipe comes from.

November 23, 2012 | Registered CommenterPatrice Berry

i just finished this and tested on my favorite toast and its the yummiest! Thank you for this recipe, so easy, love it. I was browsing for ways to use the last of my tangerines. I have shared them with neighbors, family, friends and still have a counter full and because i shared the best looking ones these are not so pretty but equally delish. i have to share this; 23yrs ago i bough a tangerine dwarf tree and for 15 yrs we got 5-10 tangerines. because of its height 8yrs ago i transplanted it to the front of the dinning room window, it liked it a little too much, this year it passed our 2nd story window and i no longer can count the amount of fruit it gives. now going to start my 2nd batch, hope the neighbors and family like tangerine marmelade :)

January 13, 2013 | Unregistered CommenterLilo B

Wow, sounds like one happy tangerine tree, Lilo! Would love to be one of your neighbors! So glad you liked the marmalade... it's our favorite too. Thanks so much for letting us know!

January 13, 2013 | Registered CommenterPatrice Berry

I was looking at this recipe and wanted to try it, but i didn't see anything about canning the marmalade. Is it ok to put this recipe in canning jars.

November 6, 2013 | Unregistered Commenterpenny

I haven't canned this jam, but I would think it would do fine, Penny.

November 6, 2013 | Registered CommenterPatrice Berry

I've been making jams, jellies, and marmalade a for years. This is a nice recipe, I'll use most of it. Prep for me is half the fun. I just halved 11, squeezed by hand over a large strainer placed in a 8cup measure. This removes the juice & seeds. I turn the halves inside out to remove what's left of the segments.. Now the slicing/chopping can be done to suit. I'll now pick up the cooking in your recipe.equal amounts of fruit,juice,water to make 4 cups. Equal amounts of sugar and fruit. I've added a pat of butter or cooking oil to prevent foam, let the temperature reduce before putting into jars so the rinds don't end up at the top of the container. I've steam processed for canning, especially since the wonderful lady reports having an abundance of fruit, and looks to be making lots. What a precious gift to receive, lovely to look at, yummy to eat. Hope this wasn't too lengthy. Putting food in a jar is a great way to store food. Thank you, Ms Berry

November 13, 2013 | Unregistered CommenterDottie Oishi

You're quite welcome, Dottie! Great to hear from you, and keep on canning!!

November 13, 2013 | Registered CommenterPatrice Berry

I made this recipe but was confused by step 2. It said to return to boil and cook for 40-45 min. So I boiled it for 40-45 min.
Was that right? It seemed to caramelize the sugar and burned the marmalade. And it never seemed to break the rinds down enough. Did it cook too fast? Was I supposed to let it boil and then turn it down for 45 min? Please advise.

November 24, 2013 | Unregistered CommenterJoyce

I can see where the instructions could be misleading, Joyce, and I apologize. That's how the recipe was written, but I will change that right now. I return the marmalade to a boil, but I don't boil it for 45 minutes, it's more at a good simmer for that time and I stir it often to make sure it doesn't burn. Again, I'm so sorry that your marmalade burned.. I'll re-write those instructions so that's clearer. Hope you'll try again... and thanks for letting me know.

November 25, 2013 | Registered CommenterPatrice Berry

Hello, you might want to know this EXACT recipes is from Martha Stewarts site and is very copyrighted. Maybe you should change some words so it doesn't look copy and pasted. I didn't see credit to Martha anywhere here on your site. Thanks!

December 18, 2013 | Unregistered Commenterpatty

I actually did acknowledge that the recipe came from Martha Stewart's magazine, Everyday Food, Patty. That credit is noted at the top of the recipe.

December 18, 2013 | Registered CommenterPatrice Berry

A very easy-to-make recipe . But I have often failed in judgement and ended up overcooking the jam . A few seconds more than the required time and the jams/ marmalades solidify . Is there any foolproof method by which I can save my jam ?

I have a bush loaded with small sweetish/sour tangerines , known here as China Orange . The largest are about an inch in diameter . The skin has a beautiful fragrance . Can I use these to make the marmalade ?

December 22, 2013 | Unregistered CommenterAaren

One way to prevent the jam from overcooking, Aaren, is to keep the heat under your pan to a simmer during the cooking time. If your jam gets too hot, it will get overly thick. You can add more liquid (tangerine juice or water) to try and bring it back to a jam consistency. And it sounds like the tangerine fruits on your bush would make great marmalade!

December 22, 2013 | Registered CommenterPatrice Berry

Tangerine marmalade is the easiest and most delicious. I add the peel of a lemon plus the juice of 3 lemons to this recipe and it is outstanding!
P.S. To the person who asked about chopping the tangerines in a food processor: yes, it works but it is not quite as nice as hand sliced and chopped.

April 25, 2014 | Unregistered CommenterMarmalade Junkie

How much lemon juice would you add to this recipe if canning?

September 24, 2014 | Unregistered CommenterBonnie

I don't think you would have to add any lemon juice to this Bonnie. Both the acid from the tangerines and the sugar would preclude the need for lemon juice. I use a pressure canner for recipes that I'm unsure of, which is a great piece of equipment to own if you do much canning. I ordered mine from Amazon for $78. If you're hesitant about water canning this as is, my canning guide suggests 1 to 2 teaspoons for each pint jar. Hope that helps!

September 25, 2014 | Registered CommenterPatrice Berry

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