Tangerine Marmalade Recipe

Tangerine marmalade is a sweet spread made of tangerines and sugar, which pairs well with toast. We’ve put together this easy recipe that can be prepared in less than 30 minutes. See how to make the perfect batch below!

This is a recipe for Tangerine Marmalade. It is an easy to make marmalade that has a citrusy, tangy taste and it can be used as a spread or in desserts.

Tangerine Marmalade Recipe

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Tangerine marmalade is a fruit preserve with a strong citrus taste and aroma, ideal for spreading over toasted bread with butter or on rusks for breakfast or as a snack. Cakes, pies, tartlets, and croissants may all be filled with tangerine marmalade.

Tangerines are blanched in water, sliced into wedges, and then de-seeded in this recipe after being well cleaned and dried. Once combined, the pulp and zest are boiled in a skillet with roughly half their (raw) weight in sugar.

The outcome is a rich and tasty marmalade that can be served with aged cheeses as well as desserts. We’re talking about marmalade here, not jam, since it’s a citrus-based compound – especially tangerines – that’s gelled with sugar, cooking pulp, juice, puree, aqueous extracts, and fruit peels.

Our marmalade will have a gritty consistency, making it a decisive and delectable product even in the mouth.

Tips

If you want a finer preserve, combine it again halfway through cooking with a hand blender, just before the marmalade thickens fully.

Simply choose organic, chemical-free tangerines that are delicious and ripe at the correct time.

What is the best way to keep tangerine marmalade?

Tangerine marmalade should be kept for 3 months in a cold, dry, and dark area. Transfer the glass jar to the refrigerator after it has been opened, and finish it within a few days.

You should also try this recipe.

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Tangerine Marmalade: How to Make It

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Step 1

Step 1

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Prepare the glass jars by boiling them and then drying them with absorbent kitchen paper.

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Step 2

Step 2

Prepare the glass jars by boiling them and then drying them with absorbent kitchen paper.

Remove the tangerines’ twigs and leaves, then thoroughly wash and clean them with kitchen paper.

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Step 3

Step 3

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In a pot filled with hot water, dip the tangerines. Wait for them to boil again before continuing to simmer for another 30 minutes.

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Step 4

Step 4

Remove the tangerines’ twigs and leaves, then thoroughly wash and clean them with kitchen paper.

Allow the tangerines to drain and cool in a clean basin.

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Step 5

Step 5

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Cut the tangerines into wedges with a sharp knife, aiming for 6-8 wedges per fruit.

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Step 6

Step 6

In a pot filled with hot water, dip the tangerines. Wait for them to boil again before continuing to simmer for another 30 minutes.

Remove all the seeds by carefully opening the core section of each wedge.

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Step 7

Step 7

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Place the wedges in a stand mixer’s large mixing bowl.

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Step 8

Step 8

Allow the tangerines to drain and cool in a clean basin.

Blend until you get a homogenous texture with a coarse grain that is not too thin.

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Step 9

Step 9

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In a saucepan, combine the tangerine puree with the granulated sugar and heat.

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Step 10

Step 10

Cut the tangerines into wedges with a sharp knife, aiming for 6-8 wedges per fruit.

Cook for 40-50 minutes, stirring regularly, until the marmalade thickens.

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Step 11

Step 11

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Place a spoonful of the mixture in a dish and tilt it to see whether the marmalade stays steady or flows slowly; if it does, the consistency is appropriate.

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Step 12

Step 12

Remove all the seeds by carefully opening the core section of each wedge.

While the marmalade is still hot, pour it into the glass jars.

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Step 13

Step 13

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Close the glass jars firmly and let them to cool overnight upside down.

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Step 14

Step 14

Place the wedges in a stand mixer’s large mixing bowl.

Serve the tangerine marmalade at room temperature and keep it refrigerated once opened.

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