Honeyed Tangerine And Lemon Marmalade From Whole Grain Mornings Recipes

TANGERINE AND LEMON MARMALADE

Steps:

• Bring tangerines, lemons, and water to a simmer in a large saucepan over medium heat. Cook for 5 minutes. Let cool slightly. Press parchment directly on surface of marmalade, and refrigerate overnight.
• Remove parchment; return saucepan to medium heat. Bring to a simmer, and cook until citrus rinds are very tender, about 30 minutes. Measure mixture, and return to saucepan over medium-high heat. For each cup of mixture, add 3/4 cup sugar. Simmer until a candy thermometer registers 220 degrees, about 30 minutes. (Tangerine and lemon flesh should be broken down, and rinds should be translucent.) Plate-test marmalade to make sure it is set. Divide among 4 pint-size sterilized glass jars, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

SURE.JELL HONEY LEMON MARMALADE

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Remove colored part of peel from lemons using vegetable peeler; chop peel and set aside. Peel and discard remaining white part of peel from lemons. Chop lemons, reserving any juice; set aside. Place peels, water and baking soda in large saucepan. Bring to boil. Reduce heat; cover. Simmer 10 min, stirring occasionally. Add chopped lemons and reserved juice; cover. Simmer an additional 20 min.
• Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar and honey; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

TANGERINE MARMALADE

Steps:

• Chop the tangerines, peel and all. I do this by hand, so as to remove the seeds. If you're using a seedless variety, then by all means use the food processor.
• Repeat with the lemons.
• Combine the tangerines, the lemons, and the water in a pot.
• Bring rapidly to a boil; simmer for 5 minutes. Remove from the heat, cover, and let sit 12 to 18 hours.
• Add the sugar (or more, if you like a sweeter marmalade) and bring rapidly to a boil. Meanwhile, start heating up your boiling water bath in a separate pot.
• Stir constantly while bringing the mixture almost to the gelling point.
• Transfer to prepared half pint jars leaving a 1/4" headspace. Process in
• a boiling water bath for 10 minutes. Adjust time according to your altitude.

TANGERINE AND VANILLA-BEAN MARMALADE

Steps:

• Cut tangerine and lemon wedges crosswise into 1/4-inch-thick slices. Discard seeds from fruit. Transfer fruit to large bowl. Add 5 cups water, covering fruit. Cover bowl with plastic wrap; let stand at room temperature 1 day. Transfer fruit mixture to heavy large pot. Scrape in seeds from vanilla beans; add beans. Bring mixture to boil. Reduce heat and simmer until rind is very tender and fruit begins to fall from rind, stirring occasionally, about 1 hour 15 minutes.
• Remove from heat. Add sugar; stir until sugar dissolves. Boil gently until mixture is 210°F, stirring occasionally, about 1 hour 20 minutes.
• Divide vanilla beans and boiling hot marmalade among four 1-cup jars. Cover tightly and refrigerate up to 2 months.