Tangerine Marmalade

12
Servings
5m
Prep Time
45m
Cook Time
50m
Ready In


"Recipe source: Bon Appetit (December 1987)"

Original recipe yields 12 servings
OK

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 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 & Variations


No special items needed.

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