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 served with a French roll.
Tangerine Marmalade Recipe:
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.
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.
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.
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 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.
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.
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
-
Cut the lemon from top to bottom into quarters. Remove the fruit from each quarter, remove any seeds, and reserve the fruit.
-
Use a spoon to remove as much white pith of the peel as possible. Discard the pith.
-
Slice the lemon peel crosswise into strips no greater than ⅛ inch wide.
-
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.
-
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.
-
While the sliced peel is simmering, combine the lemon and tangerine fruit in a blender.
-
Run the blender at a low speed for a about 1 minute. There should be about 2 cups of blended fruit when done.
-
Add the blended fruit to the rind in the pot when it is done simmering.
-
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.
-
Add the 5 1/2 cups sugar and continue to stir until all of the sugar is dissolved.
-
Return to a hard boil for 1 minute.
-
Remove from heat, skim foam, pour into hot sterilized jars, and seal.
-
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.
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!
You’re welcome. I wish WE had our own tangerine tree! But up here in the Sierra foothills, it’s not possible.
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.
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.
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
Taste so good bit it did not set. How long do I wait? Can I reprocess?
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.
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.
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
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.
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.
Please tell us how long it can last on shelf and how long if it’s frozen. Thank you.
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
Made this and it turned out great. Question: could the same quantity be used with lemons to make a lemon marmalade?
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
I made Myer marmalade -_fanrasric
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.
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
I was wondering….is it possible to double this recipe?
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
Just made this today and it spot on!! Thank you 😀
Thanks for the feedback. I really appreciate it! I’m glad that it worked out for you.
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…
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
Easy to maje; great instructions! I had recently had tangerine marmalade & enjoyed it, so I was happy to see your recipe!
Thank you. I’m glad that you found our recipe. I hope that it works well for you.
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
Thank you. I’m glad that everything worked well for you.
can u also make a video tutorial for this
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.