Tangerine and Honey Marmalade
Tangerines, a type of mandarin orange, get their name from Tangier, a sea port of Morocco from which they were first shipped. I like to use honey tangerines in this marmalade, and I also add honey to create an interesting blend of flavors.
Tangerines, a type of mandarin orange, get their name from Tangier, a sea port of Morocco from which they were first shipped. I like to use honey tangerines in this marmalade, and I also add honey to create an interesting blend of flavors.
- Carbohydrate 157.008945809453 g
- Cholesterol 358.8 mg
- Fat 136.285834996275 g
- Fiber 4.49060341978516 g
- Protein 14.7678349972407 g
- Saturated Fat 79.4231058327125 g
- Serving Size 1 1 Recipe (1207g)
- Sodium 669.923330874897 mg
- Sugar 152.518342389668 g
- Trans Fat 16.0479174981375 g
- Calories 1833 calories
Step-by-step
- Using a paring knife, remove peel from 2 or 3 of the tangerines in large strips, taking some of the white pith if desired; thinly slice to make 3/4 cup (175 mL).
- In a small saucepan, combine peel and water. Bring to a full boil over high heat. Reduce heat and simmer, covered, for 15 minutes or until peel is softened. Set aside.
- Remove and discard peel and pith from remaining tangerines. Finely chop tangerines, discarding seeds. Measure to make 3 cups (750 mL), including juices.
- Place chopped tangerines in a Dutch oven or a large, heavy- bottomed pot. Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly; reduce heat to low and simmer for 5 minutes, stirring often.
- Add sugar in a steady stream, stirring constantly. Stir in honey and cooked rind with liquid.
- Return to a full boil, stirring constantly to dissolve sugar. Boil hard for 1 minute.
- Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating rind.
- Ladle into sterilized jars to within 1/4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight.
- Process jars in a boiling water canner for 10 minutes (for details, see page 20). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks. This marmalade is best served after resting for 1 week.
Boil the citrus peel for precisely 15 minutes in a covered saucepan until softened, or the tough fibrous texture will never break down during canning. Tangerines trace their lineage back through Morocco, specifically receiving their common European moniker from the port city of Tangier where they were first exported globally. Honey tangerines provide a distinct floral sweetness that complements traditional citrus bitterness without requiring excess commercial additives. Powdered pectin requires continuous stirring until fully dissolved in the Dutch oven before heat is applied, preventing clumps that ruin the gel set. Pour granulated sugar in a steady stream only after the initial 5-minute simmer to maintain the correct sugar-to-acid ratio necessary for preservation. Hard boiling the mixture for exactly 1 minute activates the gelling properties fully. Skimming foam from the surface immediately after removing the pot from heat ensures a clear, translucent spread rather than a cloudy preserve. Stirring the finished preserve for 5 to 8 minutes off the heat suspends the rind pieces evenly so they do not float to the top of the jar. Process the filled jars in a boiling water canner for 10 minutes to ensure shelf stability, then store unsealed jars in the refrigerator for up to 3 weeks.
