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Easy Tangerine Marmalade (all in one method)

Magdalena Marsden
Easy to make tangerine marmalade recipe, that can be made any time of the year. A delicious all in one method recipe that only needs three ingredients - tangerines, sugar & lemon.
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Prep Time 5 minutes
Cook Time 50 minutes
Shredding/cutting into thin slices 15 minutes
Course Marmalade & Jam
Cuisine European
Servings 4 jam jars

Ingredients
  

  • 800 grams tangerines 1,5 pounds
  • 400 grams granulated sugar 2 cups
  • 600 ml water 3 cups
  • lemon juice optional (quantity to your taste)

Instructions
 

  • First of all, wash all the tangerines trimming any bits that don't look perfect.
  • Option 1 - cut the tangerines in thin slices across the tangerines, keeping the rind on.
  • Next, place tangerines (whole or cut into thin slices) and water in a large pot and bring to a boil. Turn down the heat to medium and simmer for about 20 minutes for thin slices and about 30-40 minutes for the whole tangerines or until the tangerine rind (peel) is tender. You will know when it's done because the skin will become translucent.
  • Place a couple of small plates in a freezer or a fridge. You will need them later on to test your marmalade.
  • Option 2 - if boiling the tangerines whole first - Take the tangerines out, leave to cool down a bit. Cut in half and remove all the inside squeezing any juice out as you go. If you add too much of the pith your marmalade will become cloudy but will have more flavour (as you are keeping more of the tangerine). Remove any pips as you go and make sure they don't get mixed into the marmalade mix.
    Cut the tangerine skin in thin shreds by layering two or three skins on top of each other and cutting through to save time.
  • Remove any pips and make sure they don't get mixed into the marmalade mix.
  • The next job is to add the sugar and stir it gently until the sugar dissolves. Make sure the sugar is completely dissolved by checking on the back of a spoon. If you see any sugar crystals, then you need to leave it for a little bit longer to dissolve.
  • When all the sugar is dissolved, bring the marmalade back to boil and carry on cooking for about 20-30 minutes, until the mixture is thicker and slightly darker than when you started. Reduce the heat if you feel that the marmalade mixture is getting thick too quickly or running away from the pot! Stir occasionally, but don't over stir as this might crystalise the sugar. It's best not to leave the cooker while you do this, as the marmalade takes a while to get going, but towards the end, the process is very quick, and you don't want to end up with a burned mixture.
  • To make sure that your marmalade sets when you pour it, you need to test it first. Take the whole pot off the heat, put a spoonful of the tangerine marmalade on the cold plate and place in the fridge for 5 minutes. Then test it with your finger. If the marmalade wrinkles when you push it sideways, it's done. If the marmalade is runny or doesn't wrinkle easily, bring the whole pot back to the boil and continue boiling for another 5 minutes. Test again.
  • When your 'wrinkle test' comes up positive, take the pot off the heat, wait a few minutes and then add any flavours you were going to use.
  • Pour into sterilised jam jars or other glass containers, seal immediately and let to cool down.
  • If you've prepared your jam jars correctly (e.g. sterilised, airtight seal etc.) your tangerine marmalade will last easily up to 12 months (or longer).