I had some tangerines sitting in the fruit bowl on my kitchen table that nobody was eating so I made Tangerine Marmalade out of them. I couldn’t let them go to waste! If my sons don’t eat the fruit fast enough, then I grab it and make jam out of it. It’s an unwritten rule. Actually, I just made it up, but it sounds good doesn’t it.
This marmalade is very easy to make. Most of the work can be done by the food processor unless of course you just want to do it by hand. I just recently got a decent food processor and now I’m not sure how I did without it. This tangerine marmalade is sweet and goes really well with just about any bread I’ve tried it on so far. It’s fast becoming one of my favorites along with citrus marmalade. Something about citrus…
Easy Tangerine Marmalade
Makes: About Eight 8oz Jars
I searched for a recipe for tangerine marmalade in the blogosphere and finally found what I was looking for here http://dorisandjillycook.com/2009/12/16/tangerine-marmalade. Thanks Doris and Jilly! I never knew goats could make such great jam.
- 3 pounds tangerines
- 2 small lemons
- 1 1/2 c. water
- 4 1/2 c. sugar (I added about 5 1/2 cups so it wouldn’t be so bitter.)
Chop the tangerines, peel and all. I used a food processor to do this but cut it into quarters and removed the seeds first. Repeat with the lemons. Combine the tangerines, lemons, and water in a pot.
In the meantime, prepare your jars and lids for water-bath canning. For detailed instructions on water-bath canning, please refer to the instructions on the National Center for Home Preservation’s site.
Stir constantly while bringing the mixture almost to the gelling point.
Process in a boiling-water bath for 15 minutes, up to 1,000 feet altitude. If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions on this site: National Center for Home Preservation.
Remove from water and let the jars sit on the counter overnight until they seal. If any jars do not seal, put them in the refrigerator.
Once the jars have cooled and completed sealed, move them to a cool dry place for storage. Or give some away like I did. I kept the big one for myself though.
After I made this recipe, I learned about another recipe that is a little more time-consuming, but makes a very beautiful and bitter marmalade. I hope to try that one in the near future. It looks so beautiful, I can’t resist. Well, I suppose I could, but I don’t want to.
BTW, beginning this month, I’ll be participating in the tigress’ Can Jam. We’ll be making jams every month for a whole year. You can follow my progress on this blog.
The flavor for the month of January is citrus but this Tangerine Marmalade is not my post for the challenge. You’ll have to wait to find out what I plan to make. Please check back. We’ll be posting on the 22nd of January.
Happy Canning and Baking!
Cathy
Here are some of the references I use in my canning adventures. You might enjoy them as well:
- Ball Complete Book of Home Preserving
- Keeping The Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables and Herbs
- National Center for Home Preservation
Here are some delicious breads that go well with this jam!
I’ve been wanting to try my hand at marmelade for a few years now, but haven’t done it yet. I have a bag full of delicious tangerines from my sister’s tree and though I’m slowly making my way through them, I still have enough to make a batch of marmelade! Thanks for the inspiration, I’ll let you know if I give it a try!
Please do let me know if you decide to make it. I’m sure it would be great made with homegrown tangerines.
hi cathy! this looks great! warming up, huh? đŸ™‚
and don’t forget the can jam is not just for jams! pickles count too! we gotta whole 12 months of cannin’ going on…
good stuff!
Yes, this is just the warmup. I’m looking forward to the real deal. I’m excited about pickling some too.
How fun to make your own marmalade.
Yes, making your own jam is fun!
Thanks for the tutorial on marmalade. I’ve made many jams, but never marmalade. I need to get one of those tools you were using to catch the lids- much easier than a fork!
Hi Cristie! I got a kit that included a jar lifter, funnel and the magnetic tool for lifting lids for about $10. It makes things much easier.
I can imagine how wonderful this would taste on any kind of good bread, but especially some home made English muffins…yum!
Preserving actually still really scares me. I’m pretty sure i will do something wrong in the canning process and end up food poisoning myself. No fun.
The marmalade looks fantastic though! Love the flavors you chose.
Elle, Homemade English muffins would taste great! Thanks for the idea.
Joanne, I was hesitant to can at first but I found some really good resources. I just make sure I follow the water bath canning instructions exactly everytime I can. Haven’t had any problems so far. I’ve been watching the stored jars very closely to make sure.
This marmalade looks so yummy. Send some over, please ;-).
Btw, I’ll be part of the can jam challenge, too…
Delicious! You make it look so easy too.
I have done a little canning now but haven’t tried my hand at marmalade yet.
Thanks ap269! Glad you’ll be part of the canning challenge as well as the BBA Challenge. I look forward to seeing your jams.
Thanks Natashya! Making marmalade is easy and delicious!