Best Tangerine Marmalade Recipes

TANGERINE MARMALADE

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.

TANGERINE MARMALADE

Steps:

• Chop the tangerines, peel and all. I do this by hand, so as to remove the seeds. If you're using a seedless variety, then by all means use the food processor.
• Repeat with the lemons.
• Combine the tangerines, the lemons, and the water in a pot.
• Bring rapidly to a boil; simmer for 5 minutes. Remove from the heat, cover, and let sit 12 to 18 hours.
• Add the sugar (or more, if you like a sweeter marmalade) and bring rapidly to a boil. Meanwhile, start heating up your boiling water bath in a separate pot.
• Stir constantly while bringing the mixture almost to the gelling point.
• Transfer to prepared half pint jars leaving a 1/4" headspace. Process in
• a boiling water bath for 10 minutes. Adjust time according to your altitude.

TANGERINE AND LEMON MARMALADE

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 AND VANILLA-BEAN MARMALADE

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.

RICOTTA-FILLED CREPES WITH TANGERINE AND LEMON MARMALADE

Steps:

• Whisk together flour, sugar, and salt. Whisk together milk, vanilla, and eggs. Gradually add milk mixture to flour mixture, whisking until smooth. Whisk in melted butter. Strain through a fine sieve; discard lumps. Refrigerate batter for at least 2 hours or overnight.
• Preheat oven to 200 degrees. Combine ricotta and zest. Lightly coat a 6-inch crepe pan or nonstick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour 2 tablespoons batter into center. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and center is dry, about 45 seconds. Flip; cook for 45 seconds.
• Slide crepe onto an ovenproof plate; cover with foil, and transfer to oven. Repeat with remaining batter, coating pan with butter as needed.
• Fill each crepe with 2 to 3 tablespoons ricotta mixture. Fold into quarters to form a triangle. Make stacks of 3 crepes. Top with marmalade.

TANGERINE MARMALADE

Steps:

• 1. Rinse the seedless tangerines or Clementine oranges & slice them with peel on cutting board to chop up & chop up in food processor more.
• 2. Add 1 cup water & the chopped up tangerines & 4 cups sugar or fructose or sucralose (you can use fructose or sucralose for a lower glycemic index) & 1 teaspoon cinnamon & 1 teaspoon pure vanilla extract to a double boiler on a stove & cook for an hour under medium heat until dark orange in color & peel is cooked completely.
• 3. Put in jars with airtight lids or in a pyrex container with a lid & store in the refrigerator.

HONEYED TANGERINE AND LEMON MARMALADE FROM 'WHOLE-GRAIN MORNINGS'

Steps:

• 1 Place a small plate in the freezer to use later for testing the doneness of your marmalade. Wash your jam jars thoroughly and let them dry completely.
• Wash and dry the citrus well. Trim away the ends of the fruit, then slice each into quarters. Remove the seeds from the lemon. Using a sharp knife, slice away the citrus flesh from the peels (some tangerines peel quite easily-lemons are a bit more challenging). Slice the lemon and tangerine peels into thin strips, about 1/8 inch wide (or 1/16 inch wide if you like a more delicate marmalade).
• Fill a pot with water and bring to a boil over high heat. Add the peels only (not the flesh) and let them simmer for just 2 minutes (to help diminish any bitter flavor from the pith). Remove from the heat, drain, and set aside.
• In a large heavy-bottomed pot over high heat, bring the citrus flesh and peels and the water to a boil. Decrease the heat to medium-low and simmer until the citrus peels are tender, 20 to 25 minutes.
• Add the sugar and honey and stir well until both dissolve into the mixture. Increase the heat to medium and return to a boil. If there are big segments of citrus that haven't yet cooked down, use a wooden spoon to mash them slightly, creating a more even texture. Cook until the marmalade is reduced by half, begins to thicken, and turns an amber color, 35 to 40 minutes (see note, following, on how to gauge doneness). Stir occasionally to ensure it isn't sticking to the pan. Remove from the heat and pour into the prepared glass jars or heatproof airtight containers. Let the marmalade cool completely, uncovered. Cover and store in the refrigerator for up to 3 weeks or in the freezer for up to 6 months.
• Note: To test the marmalade for doneness, place a small dab on a plate that's been chilled in the freezer and freeze for 2 minutes. It is done if a thin film develops on the surface and the marmalade stiffens to appear more jammy than liquid-y. If it simply spreads out and thins, it's not done and needs further cooking.

TANGERINE-MARMALADE CREAM

Steps:

• Stir marmalade, mascarpone, and yogurt in a large bowl. Stir in sugar.