Tangerine Marmalade: the recipe for a fragrant and delicious preserve

Tangerine marmalade is a preserve with an intense flavor and citrus scent, perfect to spread on toasted bread, along with some butter, or on rusks for breakfast and as a snack. Tangerine marmalade can be also used to fill cakes, pies, tartlets and croissants.

In this recipe the tangerines, after having been well washed and dried, are blanched in water, cut into wedges and then deprived of seeds. The pulp and zest, once blended, are cooked in a pan together with about half their (raw) weight of sugar.

The result is a thick and delicious marmalade that you can use not only for desserts, but also to accompany aged cheeses. We are talking about marmalade and not jam, precisely because it is a citrus-based compound – specifically tangerines – gelled by cooking pulp, juice, puree, aqueous extracts and fruit peels, together with sugar.

The consistency of our marmalade will be rough, for a decisive and tasty product even in the mouth.

Tips

If you prefer a finer preserve, you can blend it a second time with a hand blender halfway through cooking, before the marmalade thickens completely.

Just buy organic and chemically untreated tangerines, sweet and ripe at the right point.

How to store Tangerine Marmalade

The tangerine marmalade should be stored in a cool, dry and dark place for about 3 months. Once opened the glass jar, transfer it to the refrigerator and finish it within a few days.

How to make Tangerine Marmalade

Prepare the glass jars; sterilize them with boiling water and dry them with absorbent kitchen paper.

Remove the twigs and leaves of the tangerines, then wash them thoroughly and scrub them with kitchen paper.

Dip the tangerines in a saucepan filled with boiling water. Wait for them to boil again and cook for 30 minutes.

Drain the tangerines into a clean bowl and let them cool.

With a sharp knife cut the tangerines into wedges trying to get 6-8 wedges for each fruit.

Open the central part of each wedge and patiently remove all the seeds.

Transfer the wedges to a large mixing bowl of a stand mixer.

Blend until a uniform texture is obtained, with a coarse grain, not too thin.

Collect the tangerine puree in a saucepan, add the granulated sugar and put on the stove.

Cook, stirring constantly for 40-50 minutes, until the marmalade begins to thicken.

To check that the consistency is the right one, place a teaspoon of the mixture in a plate and tilt it; if the marmalade will stay still or will flow slowly, it is ready.

Fill the glass jars while the marmalade is still hot.

Close the glass jars tightly and put them to cool upside down overnight.

Serve the tangerine marmalade at room temperature and, once opened, store it in the refrigerator.