Tangerine Marmalade

Tangerine Marmalade
Recipe type: Marmalade
Cuisine: British
  • 3 lemons
  • 12 tangerines
  • sugar
  • water
  1. Peel the lemons and slice the flesh into thin slices.
  2. Skin the tangerines, scrape the white off the peel and shred it thinly.
  3. Cut the tangerines into thin slices and place them in a bowl.
  4. Add the shredded peel and the lemon slices to the bowl.
  5. For 450g (1lb) of fruit, add 1.8l (2½ pints) of water and leave the mix to soak for 24 hours.
  6. Put all the pips into a separate small bowl and leave to stand for 24 hours.
  7. Add the pip liquid to the fruit mix and boil for half an hour in a pan.
  8. Allow to cool and leave for 24 hours.
  9. Put the mixture into a preserving pan and add sugar at the rate of 350g (3/4lb) to every 600ml (1 pint) of fruit pulp.
  10. Heat the pan and stir constantly until all the sugar has dissolved.
  11. Boil firmly until the juice will set when tested.
  12. Skim if necessary, then pour into prepared jars.
Not a quick recipe, but it's a delicious marmalade.

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