• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Cookbook
  • Shop
  • Contact
  • Privacy & Cookies Policy

The Joy of an Empty Pot

Everyday vegetarian recipes from a Zen Buddhist monastery.

March 24, 2018

Tangerine Marmalade

Jump to Recipe Print Recipe

Tangerine marmalade is a welcome change from the more traditional orange marmalade. Its unique flavor will have you coming back for more.

Makes 7 half-pints

Tangerine marmalade French roll homemade

Tangerine Marmalade served with a French roll.

As an amazon associate I earn from qualifying purchases.

Tangerine Marmalade Recipe:

    From a distance this may look like orange marmalade, but the  distinct flavor of tangerine marmalade will never be confused with oranges. Not only do tangerines have a unique flavor, but they are easier to peel and separate into sections, making them trouble-free to work with. This means that the hardest part of making this marmalade is preparing the lemon.   There are four marmalade recipes in the cookbook The Joy of an Empty Pot: orange marmalade (p. 214), tangerine marmalade (p. 215), grapefruit marmalade (p. 213), and kumquat marmalade (p. 216). Of those four, this is my favorite.
sugar Sure-jell pectin tangerines lemon

Ingredients for making tangerine marmalade.

​Ingredients: 

6 to 8 tangerines, about 1¼  pounds
1 large lemon (4 to 5 oz.)
2½ cups water
⅛ teaspoon baking soda
1 (1.75 oz.) package Original Sure-Jell powdered fruit pectin
5½ cups granulated sugar
7 half-pint (8 ounce) canning jars with rings and lids

Instructions:

1.  To begin with, cut the lemon from top to bottom into quarters. Remove the fruit from each quarter, remove any seeds, and reserve the fruit.
2.  Use a spoon to remove as much white pith of the peel as possible. See the photo below on the right. Discard the pith.
3.  Slice the lemon peel crosswise into strips no greater than ⅛ inch wide.
​4.  Peel the tangerines and remove any seeds that you may find in the fruit. The tangerine peel is very thin so that you do not have to remove any of the pith. Slice the tangerine peel crosswise just like you did with the lemon peel, no greater than ⅛ inch wide.

Lemon quarters peeled and seeds removed.
1 - Cut lemon from top to bottom into quarters. Remove fruit and any seeds.
Remove white pith from lemon peels.
2 - Use a spoon to remove as much white pith as possible. Discard the pith.
Lemon peel cut into narrow strips.
3 - Slice the lemon peel crosswise into strips no greater than ⅛ inch wide.
Tangerines peeled and sliced into narrow strips.
4 - Peel the tangerines, remove any seeds and slice the tangerine peel into thin strips.

5.  Combine the lemon and tangerine peels and measure. There should be 1½ to 2 cups of sliced peels. Then place them in a 3 to 4 quart pot. Add the 2½ cups water and ⅛ teaspoon baking soda. Cover, bring to a boil, and simmer gently for 20 minutes.
6.  While the sliced peel is simmering, combine the lemon and tangerine fruit in a blender.
7.  Run the blender at a low speed for a about 1 minute. There should be about 2 cups of blended fruit when done.
8.  Add the blended fruit to the rind in the pot when it is done simmering.

Lemon and tangerine peels in pot.
5 - Combine lemon and tangerine peels. Place in a 3 to 4 quart pot and add water.
Lemon and tangerine fruit in a blender.
6 - While the sliced peel is simmering, combine the lemon and tangerine fruit in a blender.
Lemon and tangerine fruit being mixed in blender.
7 - Run the blender at a low speed for a about 1 minute.
Blended fruit added to rind in pot
8 - Add the blended fruit to the rind in the pot when it is done simmering.

Measuring the cooked fruit:

9.  Return to a boil and simmer gently, uncovered, for 10 more minutes. Then measure the fruit in the pot. There should be 4 cups. If there is too much, then remove some of the liquid or continue to cook down until reduced to 4 cups. If there is not enough, then add some water to make up the difference. Stir the Original Sure-Jell powdered fruit pectin into the fruit and bring to a full boil while stirring frequently.
10.  Add the 5½ cups granulated sugar and continue to stir until all of the sugar is dissolved.
11.  Then return to a hard boil for 1 minute.
12.  Remove from heat, skim foam, pour into hot sterilized jars, and seal.

Fruit in pot beginning to simmer.
9 - Return to a boil, simmer gently for 10 minutes, and measure. There should be 4 cups.
Sugar added to pot of fruit.
10 - Add the 5½ cups sugar and continue to stir until all of the sugar is dissolved.
Mixture at a hard boil
11 - Return to a hard boil for 1 minute.
Marmalade being poured into jar
12 - Remove from heat, skim foam, pour into hot sterilized jars, and seal.

13.  Process the tangerine marmalade for 10 minutes in a boiling water bath. Then remove the jars from the pot and place on a dry towel to cool. After two hours, check the jars to make sure that they are sealed. Then hold each jar with a dry towel or hot pad and gently shake to prevent all of the pieces of fruit from floating to the top. Leave undisturbed for another 10 hours until the jam reaches room temperature.

Tangerine marmalade French roll

Tangerine Marmalade served with a French roll.

If you would like more detailed instructions on water bath canning, then you may like to try thespruceeats.com located here. You can also check out simplycanning.com located here.

If you enjoyed this recipe, you may also like these other recipes. All of these recipes use Original Sure-Jell powdered fruit pectin.

Two slice s of toast with strawberry jam spread on the top slice.
Homemade Fresh Strawberry Jam
Blackberry jelly on fresh biscuit
Small Batch Blackberry Jelly
Apricot jam spread on fresh bread with jars of jam
Homemade Fresh Apricot Jam

Tangerine marmalade on French roll
4.78 from 9 votes
Print

Tangerine Marmalade

 If you love marmalade as much as I do, I'm sure you'll enjoy this variation that gives you a respite from the traditional orange marmalade.

Course Breakfast
Cuisine American
Keyword canning, jam, lemon, Mandarin, marmalade, pectin, peel, sugar, Sure-jell, tangerines
Prep Time 30 minutes
Cook Time 30 minutes
Cooling time 2 hours
Total Time 1 hour
Servings 112 Tablespoons
Calories 51 kcal
Rev. McKinney David_McKinney

Ingredients

  • 1 1/4 lb. tangerines
  • 1 lemon
  • 2 `1/2 cups water
  • 1/8 tsp. baking soda
  • 1 pkg. Original Sure-Jell powdered fruit pectin
  • 5 1/2 cups sugar
  • 7 half-pint (8 oz.) canning jars with rings and lids

Instructions

  1. Cut the lemon from top to bottom into quarters. Remove the fruit from each quarter, remove any seeds, and reserve the fruit.

  2. Use a spoon to remove as much white pith of the peel as possible. Discard the pith.

  3. Slice the lemon peel crosswise into strips no greater than ⅛ inch wide.

  4. Peel the tangerines and remove any seeds that you may find in the fruit. The tangerine peel is very thin so that you do not have to remove any of the pith. Slice the tangerine peel crosswise just like you did with the lemon peel, no greater than ⅛ inch wide.

  5. Combine the lemon and tangerine peels and measure. There should be 1 1/2 to 2 cups of sliced peels. Place them in a 3 to 4 quart pot. Add the 2½ cups water and ⅛ teaspoon baking soda. Cover, bring to a boil, and simmer gently for 20 minutes.

  6. While the sliced peel is simmering, combine the lemon and tangerine fruit in a blender.

  7. Run the blender at a low speed for a about 1 minute. There should be about 2 cups of blended fruit when done.

  8. Add the blended fruit to the rind in the pot when it is done simmering.

  9. Return to a boil and simmer gently, uncovered, for 10 more minutes. Measure the fruit in the pot. There should be 4 cups. If there is too much, then remove some of the liquid or continue to cook down until reduced to 4 cups. If there is not enough, then add some water to make up the difference. Stir the Original Sure-Jell powdered fruit pectin into the fruit and bring to a full boil while stirring frequently.

  10. Add the 5 1/2 cups sugar and continue to stir until all of the sugar is dissolved.

  11. Return to a hard boil for 1 minute.

  12. Remove from heat, skim foam, pour into hot sterilized jars, and seal.

  13. Process the tangerine marmalade for 10 minutes in a boiling water bath. Remove the jars from the pot and place on a dry towel to cool. Finally, gently shake the jars after 1 hour and 2 hours, to prevent all of the rind from floating to the top.

Recipe Notes

  • If you would like more detailed instructions on water bath canning, then you may like try thespruceeats.com located here. You can also check out simplycanning.com located here.

Filed Under: Jellies And Jams Tagged With: canning, jam, lemon, mandarin, marmalade, pectin, peel, sugar, sure-jel, tangerines

Reader Interactions

Comments

  1. Jan Cassen says

    March 10, 2025 at 8:27 pm

    5 stars
    My daughter and I just made this recipe from our Satsuma and Gold Nugget trees. Wow it is so good!!
    We made 7 half pint jars just as you said and they look amazing. BTW I am 80 years young and am thinking how happy my Mother would be because she taught me all about canning and freezing on the farm where we lived. I have made jam with my granddaughters too, lan unusual thing for Gen Z! Thank you for sharing your recipe.

    Reply
    • admin says

      March 26, 2025 at 8:10 pm

      Thank you for the kind words. I am glad that you like the recipe. Canning is a very time consuming process. You are very lucky to have so many helpers in the kitchen.
      Rev.McKinney

      Reply
  2. Lisa F says

    December 19, 2023 at 2:38 pm

    5 stars
    Absolutely delicious! We’ve had a tangerine tree for 25 years, but never made jam/jelly or marmalade before… but this will be a new tradition at the Christmas season! Thank you!

    Reply
    • David_McKinney says

      January 6, 2024 at 8:58 pm

      You’re welcome. I wish WE had our own tangerine tree! But up here in the Sierra foothills, it’s not possible.

      Reply
  3. Jill Walsh says

    March 27, 2023 at 5:13 pm

    3 stars
    Thanks for your recipe. My method uses no lemons and no pectin. For 3 lbs of tangerines I used 4 cups of sugar and approximately 4 cups of water all mixed in with the thinly sliced peel and fleshy part of the tangerines. These were Pixie tangerines that have very thin skin and no pits.

    Reply
  4. Wendy says

    July 31, 2022 at 12:46 pm

    5 stars
    Delicious and easy recipe thank you. I reduced the sugar a bit, because I love the taste of the fruit. Still with a nice soft set. Thank you.

    Reply
    • admin says

      August 2, 2022 at 8:11 am

      I’m glad that you like this recipe. It is one of my favorites too. It’s good to hear that reducing the sugar did not make the marmalade too “thin.”
      Rev. McKinney

      Reply
  5. Shelly says

    July 16, 2022 at 8:50 pm

    Taste so good bit it did not set. How long do I wait? Can I reprocess?

    Reply
    • admin says

      July 19, 2022 at 6:40 pm

      Greetings. I’m sorry that your marmalade did not set up. I would recommend waiting for one to two weeks before you declare it a failure. Sometimes it takes marmalades longer to set up.
      Here are the instructions if you would like to reprocess your jam: Measure the marmalade to be recooked and put it in a 3 to 4 quart pot. For each quart of soft marmalade, measure and separately put aside (do not combine yet) 1/4 cup water, 4 teaspoons powdered Sure-Jell pectin, and 1/4 cup sugar. Combine the water and pectin in a 1-quart saucepan. Heat and stir until it begins to simmer. Add this to the pot of marmalade along with the sugar that you put aside. Bring the mixture to a full rolling boil over high heat while stirring constantly. Boil hard for 30 seconds. Remove from heat, skim foam, pour into hot sterilized jars, and seal. Process in a boiling water bath for 10 minutes. This also works for jams and jellies.
      Please let me know how well this works for you. Thank you for your feedback.

      Reply
  6. Katy says

    April 2, 2022 at 8:23 pm

    5 stars
    Very nice recipe. I have a tangerine tree and I made two batches using my own tangerines. I used liquid pectin in the second batch and I prefer the more liquid consistency of that batch. I also put in less rind than indicated. The final product was a very delicious, fragrant marmalade. Thank you for posting this recipe for all to enjoy.

    Reply
    • admin says

      April 3, 2022 at 2:07 pm

      Thank you. I’m glad that you enjoyed the recipe. It’s good to hear that the liquid pectin works just as well as the powdered. I’m a little envious. I wish I had my own tangerine trees. But it is way too cold up here in the foothills.
      Rev. McKinney

      Reply
  7. Katherine says

    February 13, 2022 at 4:48 pm

    5 stars
    Made this today using tangerines and lemons from my trees. I followed the recipe exactly but I used liquid pectin (1 pouch) instead. It’s setting now and looks beautiful. It’s got a lovely, delicate tangerine flavor and a classic marmalade taste. Very pleased with this recipe.

    Reply
    • admin says

      February 13, 2022 at 8:51 pm

      I’m glad that you enjoyed this recipe. I hope that the liquid pectin works well for you. Yes, the flavor is great. I actually like it better than orange marmalade.

      Reply
      • Kerry K Mahoney says

        March 12, 2022 at 1:51 pm

        Please tell us how long it can last on shelf and how long if it’s frozen. Thank you.

        Reply
        • admin says

          March 12, 2022 at 6:32 pm

          It will stay fresh and last at least one year on the shelf. It will keep for at least two to three years. After the first year it begins to lose its bright color and flavor but it shouldn’t spoil. I have never frozen this marmalade so I do not know how long it will keep in the freezer.
          Thank you for your question.
          Rev. McKinney

          Reply
  8. Jessica says

    February 4, 2022 at 7:15 am

    5 stars
    Made this and it turned out great. Question: could the same quantity be used with lemons to make a lemon marmalade?

    Reply
    • admin says

      February 5, 2022 at 3:25 pm

      Hello,
      I’m glad that you like this recipe. I made some lemon marmalade several years ago using a similar recipe. From what I can remember, the marmalade did set up perfectly.
      However, it had a very tart flavor so I have not made it again since then. This may not be a problem for you. My educated guess would be that the quantities in this recipe should work. If you do try to make lemon marmalade, I would recommend using Meyer lemons which are in season right now. They have a thin skin and slightly milder flavor. Please let me know how it turns out if you try it.
      Thank you.
      Rev. McKinney

      Reply
    • Palumbo says

      December 2, 2023 at 2:26 pm

      I made Myer marmalade -_fanrasric

      Reply
  9. Joy Newton says

    October 25, 2021 at 12:08 am

    Hello there, this recipe looks delicious! I can’t get hold of Sure jell easily as I’m in the UK but do I just use the equivalent weight of powered fruit pectin from another brand? Thank you.

    Reply
    • admin says

      October 25, 2021 at 9:51 am

      Greetings. Thank you for your interest in our recipe. My intuitive answer to your question would be, “Yes, use the same amount of pectin by weight.” Sure-Jell weighs 1.75 ounces or 49 grams. If it doesn’t set up right away, try letting it rest for about 2 weeks before passing judgement. I hope this helps.
      Rev. McKinney

      Reply
  10. DB says

    February 14, 2021 at 2:17 pm

    I was wondering….is it possible to double this recipe?

    Reply
    • admin says

      February 15, 2021 at 9:24 am

      Hello,
      I am not really sure if you can double the recipe for tangerine marmalade. Sure-Jell does not recommend it. I have tried it successfully with strawberry jam (and others), but never with tangerine marmalade. When I do double a recipe, I increase the cooking time (the hard boil in step #11) to 2 or 3 minutes. I hope this helps.
      Rev. McKinney

      Reply
  11. David Hendren says

    February 7, 2021 at 5:48 pm

    Just made this today and it spot on!! Thank you 😀

    Reply
    • admin says

      February 7, 2021 at 5:55 pm

      Thanks for the feedback. I really appreciate it! I’m glad that it worked out for you.

      Reply
  12. Alissa says

    January 9, 2021 at 6:48 pm

    Made this today, was spot on with the volume throughput but got only four jars. Cant figure out why, we had exactly 4 cups before adding lectin and sugar…

    Reply
    • admin says

      January 10, 2021 at 8:35 pm

      Hello Alissa,
      Thank you for trying our recipe. It sounds like you did everything right. Did the marmalade set-up like it was supposed to?
      My guess is that you used a different size canning jar than the ones I used in the recipe. You probably used pint jars instead of half-pint jars. There is nothing wrong with that. I used to use pint jars myself. I would have recommended four pint jars except that sometimes I did not have quite enough marmalade to fill the fourth jar all of the way to the top. I hope this solves your mystery. Thanks again.
      Rev. McKinney

      Reply
  13. Debi Gravitt says

    December 16, 2020 at 3:49 pm

    5 stars
    Easy to maje; great instructions! I had recently had tangerine marmalade & enjoyed it, so I was happy to see your recipe!

    Reply
    • admin says

      December 18, 2020 at 2:08 pm

      Thank you. I’m glad that you found our recipe. I hope that it works well for you.

      Reply
  14. Patty says

    March 27, 2020 at 4:48 pm

    5 stars
    Beautiful! And perfectly explained. I followed step by step and all was exactly as described. My only problem was regarding the canning processing. I needed to double check how exactly proceed to sterilize my containers but is all worth it, thank you for sharing

    Reply
    • admin says

      April 4, 2020 at 8:30 pm

      Thank you. I’m glad that everything worked well for you.

      Reply
  15. shani says

    January 13, 2020 at 9:18 pm

    can u also make a video tutorial for this

    Reply
    • admin says

      January 13, 2020 at 9:27 pm

      Hello Shani.
      I wish that I could make a video. But I do not have the expertise or the equipment that is needed to make a good video. Sorry.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About the author

Hello,
My name is Rev. David McKinney. I have been the head cook at the Vichara Buddhist Monastery since 1972. Thank you for stopping by. This blog makes it possible for us to share our vegetarian recipes with the rest of the world.
Read More…

Don’t miss a recipe.

Don’t miss out. Currently on Sale for $14.95.

Categories

  • Cakes
  • Candy
  • Cookies And Bars
  • Jellies And Jams
  • Main Dishes
  • Pies
  • Salads
  • Sauces and Gravies
  • Side Dishes
  • Soups
  • This And That
  • Tofu

Popular tags

almonds apricots baking bisquick bread crumbs canning chocolate craisins cranberry desserts & sweets dinner dry roasted filled bar fresh from scratch frozen tofu gluten free ground beef homemade italian jam jellied cranberry sauce kitchen bouquet lemon mayonnaise meat substitute oven Parmesan cheese pastry shell pecans pectin pesto quick raisins rice salad shelled simple snack sugar sweets tofu vegan vegetarian water bath
As seen on foodgawker, Yummly, KitchenThyme, dishfolio, Foodyub, Fridgg, finding vegan and Pinterest

Copyright© 2025 · Brunch Pro Theme by Feast Design Co.

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkNo
Revoke cookies