Homemades jams are so easy to make, and so utterly fantastic. This Tangerine Marmalade is no exception.
Tangerine Marmalade
Course: Condiments5
cupsBecause the ratios are simple, this recipe is easy to increase or decrease, depending on how many tangerines you have.
Ingredients
3 lbs tangerines (about 18), unpeeled, washed, stem-ends trimmed
2 small lemons (optional), unpeeled, washed, both ends trimmed
6 cups water
4 cups granulated sugar
3 Tbs Grand Marnier (optional)
3/8 tsp nutmeg (optional)
Directions
- Prep the tangerines and lemons by cutting them crosswise into thin slices, or by chopping them, or by removing the peel, slicing it into matchsticks, and chopping rest of the fruit, or by using a food processor on them. In each case, remove the seeds as you go or before you process.
- Place a small (preferably white) plate in freezer. In a large pot, bring tangerines, lemons, and water to a boil over high heat. 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 (which should happen almost instantly). Raise the heat to high to return to a boil, then lower the heat to medium and cook, stirring occasionally, until mixture is thick and darkens slightly. 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.
- (Off heat, stir in Grand Marnier and nutmeg.)
- Transfer marmalade to airtight containers, cover, and let cool completely.
Notes
Intro
Enjoy on toast, of course. Or use it to glaze ham, pork, or chicken. Goes great with cheese. Make gin marmalade. Stir it into your morning oatmeal. Stir gin marmalade into your morning oatmeal on the weekend.
Social Learning
This is an easy recipe, except for one thing: figuring out exactly when it’s done. I suggest you stick a candy thermometer into the pot as soon as you’ve lowered the temperature in Step 3. When the mixture reaches 255°F, you should start testing. These initial tests should fail, but this will ensure that your first positive result isn’t overcooked. Once you get your first positive, you can immediately test again (as the mixture continues to boil) to verify, but if you continue much further past that point, you’ll overcook and possibly burn the marmalade. Remember that your test results don’t show you the finished texture. They merely indicate that you’ve reached the set point. The mixture will thicken significantly as it cools.
The optional Grand Marnier provides depth. The touch of nutmeg gives the marmalade an absolutely lovely finish.
Consider adding whiskey (interesting), or ginger liquor (delicious, but be very shy about adding it … a little goes a long way). Consider making a “black” marmalade by swapping brown sugar for the granualted, or via the addition of molasses.
If you decide to slice the tangerines instead of chopping them, and you’re very careful and delicate about stirring while it’s cooking, the slices will stay pretty much intact in the finished marmalade, which might be nice if you’re intending it for some kind of pretty use, like decorating a cake.
The Backstory
Tangerine season seems short. This is a beautiful way to extend it. Plus, tangerine is just so decidedly not orange. Be unexpected!
Tangerine Marmalade
Credit for images on this page: Make It Like a Man! unless otherwise credited. This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, Kesor. Reference: Cookist, Food.com, Martha, The Happy Food Company, The Spruce Eats. Log Cabin Cooking has a much more refined method. Make It Like a Man! is ranked by Feedspot as #15 in the Top 30 Men’s Cooking Blogs.
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I love making jam and this sounds like a very delicious recipe to try. I like all of the variations you listed as well.
Thanks, Lori!
I’ve never been a fan of marmalades. Please forgive me!
No worries! Is it the bittersweet quality? I know that’s not for everyone.
It’s the texture, more than anything.
Oh, that’s interesting. There are foods that I don’t like because of their texture, too. Then you will not like this, for sure! 🙂
One of my favourite sandwiches was with marmalade. Toasted white bread with real butter plus a good layer of peanut paste on one side and marmalade on the other piece of toast. A perfect breakfast for a young man full of energy and working hard enough to keep in good shape. Not a breakfast for an old man with sore joints though. 😆
🙂
Love the add of Grand Marnier..so it’s a must, not an option for me :-))
For me, too!
This sounds amazing. I like the idea of using dark brown sugar.
Thanks, Mimi!
This sounds wonderful. I love tangerines anyway, so preserving the flavor is a bonus.
Thank you, Anne!
Jeff your marmalade looks perfect, and what a surprise to see nutmeg included in the list of ingredients. I’ll look out for tangerines and remember your beaut recipe.
Yeah, I happen to love the combination of nutmeg and orange, so I thought I’d try it here, and I liked it. It’s a subtle amount, and just creates a tiny effect.
When I first read 3 pounds of tangerines, all I could think was what a lot of peeling. Then I noticed you don’t peel them (whew). Looks like an easy wonderful recipe especially for a marmalade lover like me.
Yeah, that would be a ton of peeling, and I would probably not have done it!
I use jelly/jam/marmalade/whatever is around on my toast in the mornings. I definitely need to try this – but first I must procure tangerines! The Grand Marnier addition is perfection, too.
I love toast! It’s one of my favorite things, actually.
Tis the season for citrus. Marmelades and jams, jellies are a perfect way to keep those flavors all year.
Thanks for sharing a simple recipe. We have plenty of satsumas in season now.
You’re welcome, Velva!
Thanks for the jam/jelly/marmalade idea Jeff the Chef.
You’re welcome!
I love the idea of using it to glaze meats or pairing it with cheese, it’s such an unexpected twist on the usual flavors. Yum
Thank you, Raymund!
Grand Marnier would not be optional for me! I imagine this tangerine marmelade would be fantastic over a triple cream or goat cheese with a crunchy cracker.
I’m sure it would!
de quoi ce régaler avec cette superbe gourmandise!
miam!
Thank you, Josette!
Bonjour .
une très jolie Tangerine Marmelade bien appétissante .
Je te souhaite un bon weekend .Bise.
Thank you Jacques!
I love marmalade! (Love how you’ve spelt it the French way.) The chunkier and more bitter the better for me :=)
sherry
Oups! C’était une erreur! Thanks for mentioning it; I turned them all back to English. D’oh!
Citrus season is upon us in Tucson, Jeff, and this is perfect timing to make this wonderful marmalade. Thanks for the recipe!
How wonderful it must be to have locally-grown citrus!