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Tangerine Marmalade
Credit:
Romulo Yanes
Recipe Summary
prep: 45 mins
total: 1 hr 35 mins
Yield: Makes 5 cups
Ingredients
Ingredient Checklist
3 pounds tangerines (about 18), unpeeled, washed, ends trimmed, and cut crosswise into thin slices
4 cups sugar
Cook's Notes
To store, refrigerate marmalade up to 1 month, or freeze, up to 6 months.
Gallery
Tangerine Marmalade
Credit:
Romulo Yanes
Recipe Summary
prep: 45 mins
total: 1 hr 35 mins
Yield: Makes 5 cups
Gallery
Tangerine Marmalade
Credit:
Romulo Yanes
Tangerine Marmalade
Credit:
Romulo Yanes
Tangerine Marmalade
Recipe Summary
prep: 45 mins
total: 1 hr 35 mins
Yield: Makes 5 cups
Recipe Summary
prep: 45 mins
total: 1 hr 35 mins
Yield: Makes 5 cups
prep: 45 mins
total: 1 hr 35 mins
prep:
45 mins
total:
1 hr 35 mins
Yield: Makes 5 cups
Makes 5 cups
Ingredients
Ingredients
- 3 pounds tangerines (about 18), unpeeled, washed, ends trimmed, and cut crosswise into thin slices
- 4 cups sugar
Directions
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.
Cook's Notes
To store, refrigerate marmalade up to 1 month, or freeze, up to 6 months.
Cook’s Notes
To store, refrigerate marmalade up to 1 month, or freeze, up to 6 months.
Reviews (4)
Add Rating & Review
85 Ratings
5 star values:
11
4 star values:
37
3 star values:
30
2 star values:
6
1 star values:
1
Reviews (4)
Add Rating & Review
85 Ratings
5 star values:
11
4 star values:
37
3 star values:
30
2 star values:
6
1 star values:
1
Add Rating & Review
85 Ratings
5 star values:
11
4 star values:
37
3 star values:
30
2 star values:
6
1 star values:
1
85 Ratings
5 star values:
11
4 star values:
37
3 star values:
30
2 star values:
6
1 star values:
1
85 Ratings
5 star values:
11
4 star values:
37
3 star values:
30
2 star values:
6
1 star values:
1
- 5 star values:
- 11
- 4 star values:
- 37
- 3 star values:
- 30
- 2 star values:
- 6
- 1 star values:
- 1
Martha Stewart Member
Rating: 3.0 stars
03/30/2020
I also used 3lb of tangerines rather than the 18 the recipe suggests. And it did take a long time for the marmalade to jell. But my bigger issue is that it’s a bit bitter to me. I think next time I’ll peel the tangerines, slice them thin, then boil them before I start the marmalade process to hopefully remove the bitterness. And it will allow me to slice the peel thinner than just slicing into rings as this recipe states.
Martha Stewart Member
Rating: Unrated
01/15/2015
I have organic Tangerines which the skins aren't pretty. I was wondering if I should just peel them first? This defeats the point of the marmalade though! Any suggestions?
Martha Stewart Member
Rating: Unrated
02/27/2013
While the end result was divine, I had some problems with this recipe too. For starters, 3 lbs of Honey Tangerines from my tree equates to way more than 18, so I went with the actual weight. The big problem was that I had to cook the fruit much longer than the recipe states. I ended up cooking for an hour and a half to get the right consistency. I'm going to try again with 4 cups of water instead of 6. I did remove the seeds before cooking too.
Martha Stewart Member
Rating: Unrated
01/24/2012
I LOVE LOVE this recipe. I made it with Satsumas instead of tangerines since I live in Louisiana and it turned out to be one of the best marmalades I have ever eaten. And my family loved it as well. I gave it away in everyone's Christmas baskets.
A word of caution. I had to cook the marmalade for a little longer than it called for, which meant that I lowered the temperature to medium for the last fifteen minutes so it wouldn't burn. All in all, it cooked for about 1 hour 20 minutes.
Martha Stewart Member
Rating: Unrated
01/08/2012
I made this recipe today and it was awful!
When I opened the lid to check on the marmalade all the seeds were floating on the top.
I tasted the recipe and it was so bad. Words cannot describe how bad it was.
I just researched orange marmalade recipes and they say to remove the seeds as
you slice the oranges. This tangerine marmalade recipe left out that detail.
I will try it again next week end, without the seeds.
Martha Stewart Member
Rating: 3.0 stars
03/30/2020
I also used 3lb of tangerines rather than the 18 the recipe suggests. And it did take a long time for the marmalade to jell. But my bigger issue is that it’s a bit bitter to me. I think next time I’ll peel the tangerines, slice them thin, then boil them before I start the marmalade process to hopefully remove the bitterness. And it will allow me to slice the peel thinner than just slicing into rings as this recipe states.
Rating: 3.0 stars
Rating: Unrated
01/15/2015
I have organic Tangerines which the skins aren't pretty. I was wondering if I should just peel them first? This defeats the point of the marmalade though! Any suggestions?
Rating: Unrated
Rating: Unrated
02/27/2013
While the end result was divine, I had some problems with this recipe too. For starters, 3 lbs of Honey Tangerines from my tree equates to way more than 18, so I went with the actual weight. The big problem was that I had to cook the fruit much longer than the recipe states. I ended up cooking for an hour and a half to get the right consistency. I'm going to try again with 4 cups of water instead of 6. I did remove the seeds before cooking too.
Rating: Unrated
01/24/2012
I LOVE LOVE this recipe. I made it with Satsumas instead of tangerines since I live in Louisiana and it turned out to be one of the best marmalades I have ever eaten. And my family loved it as well. I gave it away in everyone's Christmas baskets.
A word of caution. I had to cook the marmalade for a little longer than it called for, which meant that I lowered the temperature to medium for the last fifteen minutes so it wouldn't burn. All in all, it cooked for about 1 hour 20 minutes.
Rating: Unrated
01/08/2012
I made this recipe today and it was awful!
When I opened the lid to check on the marmalade all the seeds were floating on the top.
I tasted the recipe and it was so bad. Words cannot describe how bad it was.
I just researched orange marmalade recipes and they say to remove the seeds as
you slice the oranges. This tangerine marmalade recipe left out that detail.
I will try it again next week end, without the seeds.
All Reviews for Tangerine Marmalade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tangerine Marmalade
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
