Our small-batch recipe for Fresh Tangerine Marmalade cooks up quickly, and once cooked all you have to do is cap the jar with a lid and keep it in the fridge! I look forward to the citrus harvest each year. Having fresh citrus of all kinds available is one of the bright spots of winter! And I always make a batch of this tangerine marmalade to enjoy.
I often wait until winter to make several of my favorite jams, because they also contain citrus. I had come across a simple recipe years ago for a tangerine jam. So when we picked up the first bag of tangerines for the season I decided to try my hand at a quick and easy tangerine marmalade. It is all but gone now, which means it is time for another "batch" of this bright flavored marmalade before tangerine season is gone.
I love having a jar of Fresh Tangerine Marmalade in the refrigerator because it is called for in my two favorites Welsh Tea Cake and Cherry Raisin Welsh Tea Cake. Citrus peel is full of pectin, so jams and marmalade made from citrus usually need no added pectin. Wondering about the differences between jam and marmalade? I was to I looked it up, and according to MasterClass.com jam is made with whole fruit, and marmalade is made from citrus. It is as simple as that...
This quick-cooking marmalade only calls for five ingredients. Also, it is low in sugar, with the volume of sugar being less than the volume of fruit. By the way, this small-batch Fresh Tangerine Marmalade also makes a great thank you gift.
Some additional thoughts:
Consider adding a tablespoons or two to a batch of Oatmeal Raisin Cookies, for a delicious burst of citrus flavor!
Ditto with the next batch of brownies you make!
I plan on using a spoonful in the next bread pudding I bake...
Ingredients needed for this recipe:
- tangerines
- lemon or lime
- sugar
- salt
- honey
- medium-sized sauce-pan
- stirring spoon
- juicer
- measuring cups
- measuring spoons
- cutting board
- paring knife
Fresh Tangerine Marmalade
by the seat of my pants!UPDATED: 12.15.2022
4 large tangerines, or the equivalent of smaller fruit
juice of one lime or one lemon
1/8 t salt
1 c sugar
4 large tangerines, or the equivalent of smaller fruit
juice of one lime or one lemon
1/8 t salt
1 c sugar
1 T honey
If your tangerines are waxed (and most are, except for homegrown) bring a pan of water to a boil, add tangerines, simmer 3 to 5 minutes, drain and let cool.
When cool enough to handle , cut in quarters and chop finely in a food processor. If you find a thick core stem and would like to remove it, do so now.
If your tangerines are waxed (and most are, except for homegrown) bring a pan of water to a boil, add tangerines, simmer 3 to 5 minutes, drain and let cool.
When cool enough to handle , cut in quarters and chop finely in a food processor. If you find a thick core stem and would like to remove it, do so now.
You may also use an old-fashioned hand-crank food and meat grinder.
If you find some large pieces of rind, and I always do, simply snip them into smaller pieces with a pair of kitchen scissors.
Combine chopped fruit with the remaining ingredients, bring to a boil, reduce heat, simmer 18-20 minutes, stirring often to prevent scorching.
Transfer the finished marmalade to a one-pint size jar. Let cool, attach a cap/lid, and store in the refrigerator.
Storage options for Fresh Tangerine Marmalade. Store covered in the refrigerator until consumed. Fresh Tangerine Marmalade is high in natural acid which is a natural preservative.
UPDATE:
For your convenience, a "copy and paste" version of Fresh Tangerine Marmalade has
been included below.
#HomemadeGroceryStoreRecipe!
#DIYHomemadeHousehold
#wholefoodingredients
#scratchmadefoodforyourfamily
Featured recipe at:
 |
| Scratch Made Food! & DIY Homemade Household featured at Craftastic Monday. |
Scratch Made Food! & DIY Homemade Household featured at Sunday Sunshine Blog Hop Link-up and Blog Hop.
Thanks
for stopping by!
We
offer new and delicious recipes each Monday, Wednesday, and Friday. Please come
and visit again for new recipes, and my down-home take on keeping a home.
Hey
you, don’t miss a post! Please consider following Scratch Made Food! & DIY
Homemade Household. To follow by email, and/or by RSS feed, complete the
application located on the right-hand side of the blog. Please Note,
some posts may contain affiliate links, thank you for supporting Scratch
Made Food! & DIY Homemade Household.
PS,
friends, and family who love good food and household ideas might love us too!
Tell them about us, and thanks for the referral!
You
may also enjoy, Creative writing from the heart... stories of life,
living, and family.
Scratch
Made Food! & DIY Homemade Household proudly shares with these generous link
parties featured here.
Printable "copy and paste" version:
Fresh Tangerine Marmalade
by the seat of my pants!
UPDATED: 12.15.2022
4 large tangerines, or the equivalent of smaller fruit
juice of one lime or one lemon
1/8 t salt
1 c sugar
4 large tangerines, or the equivalent of smaller fruit
juice of one lime or one lemon
1/8 t salt
1 c sugar
1 T honey
If your tangerines are waxed (and most are, except for homegrown) bring a pan of water to a boil, add tangerines, simmer 3 to 5 minutes, drain and let cool.
When cool enough to handle , cut in quarters and chop finely in a food processor. If you find a thick core stem and would like to remove it, do so now.
You may also use an old-fashioned hand-crank food and meat grinder.
If you find some large pieces of rind, and I always do, simply snip them into smaller pieces with a pair of kitchen scissors.
Combine chopped fruit with the remaining ingredients, bring to a boil, reduce heat, simmer 18-20 minutes, stirring often to prevent scorching.
Transfer the finished marmalade to a one-pint size jar. Let cool, attach a cap/lid, and store in the refrigerator.
Storage options for Fresh Tangerine Marmalade. Store covered in the refrigerator until consumed. Fresh Tangerine Marmalade is high in natural acid which is a natural preservative.
~~~~
I haven't made my own marmalade. This looks lovely! Thanks a bunch for sharing at Fiesta Friday party! I hope to see you next week.
ReplyDeleteThis is a perfect starting recipe! It is easy, quick and delicious.
Delete