Marmalade has to be one of my favourite preserves and this tangerine marmalade is a great take on the classic. It’s full of flavour and not as bitter as the standard Seville orange marmalade.
Ingredients for Tangerine Marmalade:
- 2lbs Tangerines
- 2lbs Sugar
- 1pt Water
- 2tsp Citric Acid
To prepare the Tangerine Marmalade:
Wash the fruit, cut it in halves, lay the halves cut side down on a board and slice peel and pulp very thinly with a sharp knife, removing pips as you go. Tie the pips loosely in a piece of well boiled muslin. Put the sliced fruit, pips, juice and acid, also any juice that has run out while cutting, into a bowl with the water and leave for 12 hours.
Turn into the preserving pan and simmer gently until the fruit is tender, which usually takes about 45—60 minutes. Remove the bag of pips, stir in the sugar, bring to the boil and boil moderately fast until a little will set when tested on a cold plate. Turn off the heat and leave the marmalade to cool until the surface skins over. Carefully remove any scum then gentle stir the marmalade to distribute the peel evenly throughout. Pot the marmalade, stirring well between the filling of each pot. When quite cold, tie down, and store in a cool place.