Tangerine Marmalade
Recipe: #16254
December 07, 2014
Categories: Tangerine, Canning/Preserving, Fat Free, Gluten-Free, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"Recipe source: Bon Appetit (December 1987)"
Ingredients
Nutritional
- Serving Size: 1 (63.2 g)
- Calories 111.8
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 1.2 mg
- Total Carbohydrate - 28.8 g
- Dietary Fiber - 0.5 g
- Sugars - 27.9 g
- Protein - 0.2 g
- Calcium - 11 mg
- Iron - 0.1 mg
- Vitamin C - 7.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Piece tangerines with fork.
Step 2
Over medium high heat bring a saucepan with water to a boil. Add tangerines. Reduce heat and simmer for 45 minutes or until tangerine skin is tender when pierced. Drain and refresh under cold water and pat dry.
Step 3
Cut tangerines in half and remove seeds.
Step 4
Cut peel and pulp into a 1/4 inch dice. Transfer to a saucepan and mix in sugar and 1/2 cup water; cook over low heat; stirring until sugar dissolves. Increase heat to med. high and boil until candy thermometer registers 210 degrees F. (or use the sheeting method--fill a chilled spoon with marmalade and pour marmalade back into pan and the last two drops should "sheet" together of of the spoon), stirring constantly (10 minutes). Transfer to a bowl.
Step 5
***can be prepared 1 week ahead, covered and refrigerated or 1 month ahead if sealed in clean hot canning jar and refrigerated.
Tips
No special items needed.