Following a good harvest of this beautiful and delicious citrus, I could not resist making this scentful and delightful marmalade.
As I always do, I used muscovado sugar instead of common refined white sugar. Muscovado is not just richer in nutrients and fiber, besides not being processed and refined like white sugar. Muscovado also adds a beautiful aromatic and spiced flavor.
This is the same marmalade I then used to make my Einkorn flour Tarts filled with Sicilian Tangerine Marmalade .
- DifficultyEasy
- CostMedium
- Preparation time30 Minutes
- Cooking time40 Minutes
- Servingmakes around 1,2 kilos marmalade
- Cooking methodStove
- CuisineItalian
- SeasonalityWinter
Ingredients
Steps
– wash the tangerines well and possibly brush them to remove any trace of impurities or soil;
– dry the tangerines with a clean kitchen towel;
– cut each tangerine into four wedges, then carefully remove all the seeds;
– weigh the wedges thus obtained to ensure that the total weight amounts to 2 kilogram net;
– transfer the tangerines wedges to a large pot with high sides;
– add the sugar and mix well pressing gently;
– put the pot on the stove and set the heat to medium / high intensity and bring to boil;
– set the heat to medium intensity and continue cooking for at least 20/25 minutes;
– check that the tangerines peel is fairly tender (it must be possible to cut it with a teaspoon);
– then remove the pot from the stove, and use an immersion blender to reduce everything to pulp;
– put back the pot onto the stove, and continue cooking for another 15/20 minutes until the jam reaches the desired consistency;
– remove the pot from the stove and pour the marmalade into sterilized jars;
– close the lids and put the jars upside down;
– don’t touch the jars until they will be completely cold;
– after, to verify if the jars sealed well, press on the lid: it should not click.
– sealed jars can be stored up till 6 months;
– open jars should be stores in the fridge and the marmalade consumed within at least 2 weeks
Varied doses for servings