Best Honeyed Tangerine And Lemon Marmalade From Whole Grain Mornings Recipes

Tangerine and Lemon Marmalade image

Provided by Martha Stewart

Yield Makes 4 pint-size jars

Number Of Ingredients 4

7 tangerines or oranges (do not peel), preferably organic, washed well, quartered, and sliced 1/4 inch thick
2 lemons (do not peel), preferably organic, washed well, quartered, and sliced 1/4 inch thick
4 cups water
Granulated sugar

Steps:

Bring tangerines, lemons, and water to a simmer in a large saucepan over medium heat. Cook for 5 minutes. Let cool slightly. Press parchment directly on surface of marmalade, and refrigerate overnight.
Remove parchment; return saucepan to medium heat. Bring to a simmer, and cook until citrus rinds are very tender, about 30 minutes. Measure mixture, and return to saucepan over medium-high heat. For each cup of mixture, add 3/4 cup sugar. Simmer until a candy thermometer registers 220 degrees, about 30 minutes. (Tangerine and lemon flesh should be broken down, and rinds should be translucent.) Plate-test marmalade to make sure it is set. Divide among 4 pint-size sterilized glass jars, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

Tangerine Marmalade image

Provided by Martha Stewart

Time 1h35m

Yield Makes 5 cups

Number Of Ingredients 2

3 pounds tangerines (about 18), unpeeled, washed, ends trimmed, and cut crosswise into thin slices
4 cups sugar

Steps:

Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.

Nutrition Facts : Calories 95 g, Fiber 1 g

Tangerine and Vanilla-Bean Marmalade image

Yield Makes about 4 cups

Number Of Ingredients 5

2 pounds tangerines, each cut into 4 wedges
1 lemon, cut into 4 wedges
5 cups water
2 vanilla beans, split lengthwise and crosswise
3 1/2 cups sugar

Steps:

Cut tangerine and lemon wedges crosswise into 1/4-inch-thick slices. Discard seeds from fruit. Transfer fruit to large bowl. Add 5 cups water, covering fruit. Cover bowl with plastic wrap; let stand at room temperature 1 day. Transfer fruit mixture to heavy large pot. Scrape in seeds from vanilla beans; add beans. Bring mixture to boil. Reduce heat and simmer until rind is very tender and fruit begins to fall from rind, stirring occasionally, about 1 hour 15 minutes.
Remove from heat. Add sugar; stir until sugar dissolves. Boil gently until mixture is 210°F, stirring occasionally, about 1 hour 20 minutes.
Divide vanilla beans and boiling hot marmalade among four 1-cup jars. Cover tightly and refrigerate up to 2 months.

Best Meyer Lemon Marmalade Recipe (with Honey) image

Provided by Renee Pottle

Time 9h15m

Yield 4 - ½ pint jars

Number Of Ingredients 4

Steps:

Wash lemons. Trim ends.
Cut lemons into wedges and then thinly slice wedges crosswise.
Combine lemon slices and water. Let sit 8 hours or overnight.
Add sugar and honey to lemon mixture.
Slowly bring mixture to a boil, stirring occasionally.
Cook rapidly until mixture reaches the gelling point, about 220 degrees. This will take approx. 25 minutes.
Spoon marmalade into clean, ½ pint jars. Top with two-piece caps.
Process in a water bath canner for 10 minutes.