Best 2 Tangerine Marmalade Recipes

When the cold winter months descend, there's nothing quite like the warmth and comfort that a taste of sweet and zesty tangerine marmalade can bring. Not only is it a delicious and versatile spread that can brighten up your breakfast toast or add a zesty kick to your favorite dessert, but it's also incredibly easy to make at home. With just a few simple ingredients and a little bit of time, you can have a batch of homemade tangerine marmalade that will be the envy of your friends and family. In this article, we'll provide you with a comprehensive guide to making the perfect tangerine marmalade, complete with step-by-step instructions, helpful tips, and even some creative ideas for using this delightful treat.

Here are our top 2 tried and tested recipes!

TANGERINE MARMALADE

Tangerine Marmalade image

This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h35m

Yield Makes 5 cups

Number Of Ingredients 2

Ingredients

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

Steps:

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.
Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. 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.

Nutrition Facts : Calories 95 g, Fiber 1 g

TANGERINE MARMALADE

Tangerine Marmalade image

Make and share this Tangerine Marmalade recipe from Food.com.

Provided by dicentra

Categories Citrus

Time 45m

Yield 4 half pints

Number Of Ingredients 4

Ingredients

3 lbs tangerines
2 small lemons
1 1/2 cups water
4 1/2 cups sugar

Steps:

Chop the tangerines, peel and all. I do this by hand, so as to remove the seeds. If you're using a seedless variety, then by all means use the food processor.
Repeat with the lemons.
Combine the tangerines, the lemons, and the water in a pot.
Bring rapidly to a boil; simmer for 5 minutes. Remove from the heat, cover, and let sit 12 to 18 hours.
Add the sugar (or more, if you like a sweeter marmalade) and bring rapidly to a boil. Meanwhile, start heating up your boiling water bath in a separate pot.
Stir constantly while bringing the mixture almost to the gelling point.
Transfer to prepared half pint jars leaving a 1/4" headspace. Process in
a boiling water bath for 10 minutes. Adjust time according to your altitude.

Tips:

Choose ripe and juicy tangerines for the best flavor.
Use a sharp knife to remove the zest from the tangerines.
Be careful not to cut into the white pith, as this can make the marmalade bitter.
Remove the seeds from the tangerines before cooking.
Use a large pot to make the marmalade, as it will need to boil for a while.
Stir the marmalade frequently to prevent it from sticking to the bottom of the pot.
Test the marmalade for doneness by dropping a small spoonful onto a cold plate. If it wrinkles when you push it with your finger, it is done.
Let the marmalade cool completely before storing it in jars.

Conclusion:

Tangerine marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or pancakes. It can also be used as a glaze for chicken or fish, or as a filling for pies and tarts. With its bright citrus flavor and beautiful golden color, tangerine marmalade is a surefire hit at any breakfast or brunch table.