Tangerine Marmalade Recipe

Recipe By Slurrp

Tangerine marmalade is a sweet and tangy spread made from fresh tangerines. It has a bright citrus flavor with a hint of bitterness from the peel. This homemade marmalade is perfect for spreading on toast, scones, or using as a filling for cakes and pastries. It can also be used as a glaze for roasted meats or added to salad dressings for a burst of citrusy goodness. With its vibrant color and refreshing taste, tangerine marmalade is a delightful addition to any breakfast or dessert spread.

4.5
19 Rating -
Rate
Vegdiet
1hr 10minstotal
30minsPrep
40minsCook
1hr 10m.total
30m.Prep
40m.Cook
Tangerine Marmalade
plan
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ingredients serve

Ingredients for Tangerine Marmalade Recipe

  • 3.50 Gerines
  • 1 cup Sugar
  • 1 cup Water

Directions: Tangerine Marmalade Recipe

Cooking Directions

  • STEP 1.Wash and peel the tangerines, removing any white pith.
  • STEP 2.Slice the peel into thin strips and set aside.
  • STEP 3.Segment the tangerines, removing any seeds and membranes.
  • STEP 4.Place the tangerine segments and peel strips in a large pot.
  • STEP 5.Add sugar and water to the pot and bring to a boil.
  • STEP 6.Reduce heat and simmer for about 1 hour, or until the mixture thickens.
  • STEP 7.Skim off any foam that forms on the surface.
  • STEP 8.Pour the hot marmalade into sterilized jars and seal tightly.
  • STEP 9.Allow the marmalade to cool completely before storing in the refrigerator.
  • STEP 10.Serve the tangerine marmalade on toast, scones, or use it in your favorite recipes.

Cooking Tips

  • Choose tangerines that are firm and fragrant for the best flavor.
  • If you prefer a smoother texture, you can blend the cooked marmalade in a food processor.
  • Sterilize the jars by boiling them in water for 10 minutes before filling with the hot marmalade.
  • Store the marmalade in the refrigerator for up to 2 weeks.
  • You can also can the marmalade for longer shelf life by following proper canning procedures.

Storage and Serving

  • Store the tangerine marmalade in sterilized jars in the refrigerator.
  • Serve the marmalade on toast, scones, or use it as a filling for cakes and pastries.
  • It can also be used as a glaze for roasted meats or added to salad dressings.
  • Enjoy the marmalade within 2 weeks for optimal freshness.
  • If canning, follow proper canning procedures for longer shelf life.
Nutrition
value
1438
calories per serving
47 g Fat8 g Protein251 g Carbs4 g FiberOther

Current Totals

  • Fat
    47g
  • Protein
    8g
  • Carbs
    251g
  • Fiber
    4g

MacroNutrients

  • Carbs
    251g
  • Protein
    8g
  • Fiber
    4g

Fats

  • Fat
    47g

Vitamins & Minerals

  • Calcium
    88mg
  • Iron
    5mg
  • Vitamin A
    298mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    111mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    135mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    83mg
  • Manganese
    0mg
  • Phosphorus
    219mg
  • Selenium
    18mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp