Tangerine Marmalade II

Tangerine Marmalade II
Recipe type: Marmalade
Cuisine: British
  • 1.5kg (3lb 5oz) tangerines
  • 1.5kg (3lb 5oz) sugar
  1. Peel the tangerines, trying to keep the peel in large pieces.
  2. Set the peel on one side to use later.
  3. Wrap the fruit up in a cloth bag and pound / squeeze it to remove all the juice. Keep the juice and discard the remaining dry flesh.
  4. Put the peel and just enough water to cover it into a pan and bring to a simmering boil for 10 minutes. Allow to cool then drain, cover with fresh cold water and leave overnight.
  5. Drain the peel again and chop into small chunks.
  6. Put the peel, juice and sugar in a pan and bring to the boil, stirring frequently to make sure the sugar is all dissolved and the mix does not burn.
  7. Simmer for half an hour, or until the marmalade thickens and reaches setting point.
  8. Pour into hot sterilized jars and seal well.

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