Tangerine Marmalade

This sweet fruit spread is great on toast but is also fun in a peanut butter sandwich.

Tangerine Marmalade
7 half-pints or fourteen 4-ounce jars
45 mins
by 2.0 1  person
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Fruit, More Fruits, More Holidays, Tangerines
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  • 10 - 12 tangerines
  • 7 cups sugar
  • 1/2 6 ounce package liquid fruit pectin (1 pouch)
Peel tangerines, reserving peel. Section fruit over a bowl to catch juice; discard membrane from sections. Dice fruit, removing seeds (you should have 3 cups pulp and 3/4 cup juice). Scrape excess white from peel. Cut enough of the peel into very thin strips to make 3/4 cup.
In an 8- to 10-quart Dutch oven or kettle combine diced pulp, juice, peel, and sugar. Bring to a full rolling boil. Quickly stir in pectin; return to a full boil. Boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
Immediately ladle into hot, sterilized half-pint or 4-ounce canning jars, leaving 1/2-inch headspace. Wipe jar rims and adjust lids. Process the filled jars in a boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks for 2 hours. Turn jars upside down; cool 2 hours more. Turn jars right side up. Marmalade may require up to 2 weeks to set. Makes 7 half-pints or fourteen 4-ounce jars marmalade.


  • To Present This Gift...

    Cut 1 yard of ribbon. Stack the three marmalade jars. Secure with ribbon and tie into a bow on the top of the stacked jars. Add a tea infuser to the bow, letting it hang off the side.


  • Also try this...

    Instead of a tea infuser, tie a small decorative serving spoon to one of the ribbons.


  • To present this gift you will need:

    Scissors, multicolor ribbon, and tea infuser.

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