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.
Winter citrus is here now, we might as well make the best of it!
I often wait until winter to make several of my favorite jams, as many of them also contain citrus. I had come across a simple recipe years ago for a tangerine jam that I knew I wanted to try. So when we picked up the first bag of tangerines for the season I decided to try my hand at a quick and easy to make tangerine marmalade. And just like that it is all but gone, which means it is time for another "batch" of this bright flavored marmalade before tangerine season is gone.
Yes it is delicious on toast, but that is not all!
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 so 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 for use:
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! Orange and chocolate are wonderful flavor partners.
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
- storage container with lid
Fresh Tangerine Marmalade
by the seat of my pants!UPDATED: 11.27.2023
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.
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Printable "copy and paste" version:
Fresh Tangerine Marmalade
by the seat of my pants!
UPDATED: 11.27.2023
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.
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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.
DeleteWow, this looks so good! I love orange marmalade, and this would be so easy. Visiting from Senior Salon Pit Stop.
ReplyDeleteJennifer, thank you!
DeleteThis is an example of small batch canning at its best. Bernadette, https://newclassicrecipe.com
ReplyDeleteBernadette, I prefer to have a jar of this marmalade year round, this year I hope to get several jars made up for enjoying!
DeleteI like this idea. It would be easy to control the sweetness as I like jams that are more on the tart side.
ReplyDeleteHello, yes it is easy, and for busy times, I love easy recipes!
DeleteThis sounds absolutely delightful!
ReplyDeleteEstelle, thanks so much!
DeleteDelicious, did a lot of jams yonks ago with the kids in the house, but no more, but this small batch and no canning does sound perfect to make.
ReplyDeleteI visited you via Homestead Blog Hop 473
Esme, thank you!
DeleteThe tangerine marmalade makes my mouth water. I love it with bread and butter pudding. Thanks for linking
ReplyDeleteGail, thank you so much, I love sharing with Wow on Wednesday! Thank you for hosting.
DeleteCongratulations, your post will be featured at SSPS 290 as one of the top 5 most viewed posts on Monday.
ReplyDeleteEsme, thank you!
DeleteThe Tangerine Marmalade sounds delicious and perfect for my morning treat.
ReplyDeleteEugenia, I agree with you 100%, I love having this in the fridge and on my toast!
DeleteI am crazy for this recipe with the low sugar. I made a small batch with some mandarins yrs ago and it was amazing. I love homemade gifts and give them often. I am such a fan of your recipes.
ReplyDeleteMichelle, thank you so much!
Delete