Tangerine Marmalade

Published: Nov 26, 2013

Yields:

5 c.

Prep Time:

45 mins

Total Time:

50 mins

Discover how easy it is to make marmalade from scratch. To store, refrigerate up to 1 month, or freeze, up to 6 months.

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Ingredients

1. Step 1Place 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.
2. Step 2Add 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.
  
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