Quick Tangelo Marmalade Recipes

TANGERINE MARMALADE

Tangerine Marmalade image

This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h35m

Yield Makes 5 cups

Number Of Ingredients 2

Ingredients

3 pounds tangerines (about 18), unpeeled, washed, ends trimmed, and cut crosswise into thin slices
4 cups sugar

Steps:

Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. 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. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. 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. Transfer marmalade to airtight containers, cover, and let cool completely.

Nutrition Facts : Calories 95 g, Fiber 1 g

EASY ORANGE MARMALADE

Easy Orange Marmalade image

So easy to make! It makes one jar and is good on toast, or for whatever recipe you use Orange Marmalade for. Enjoy!

Provided by carole in orlando

Categories Oranges

Time 25m

Yield 1 jar

Number Of Ingredients 3

Ingredients

1 medium navel orange
2 tablespoons water
1/2 cup sugar

Steps:

Select Navel oranges that have the thinnest peel.
If the orange is large double the amount of water and sugar.
Wash the orange thoroughly.
Cut off both ends of the orange.
Cut the orange in half, cut each half in about eight sections.
Place the orange sections in the food processor and pulse until the peel in is tiny pieces.
In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.
Boil for 15 minutes, stirring frequently.
Let cool, then place in a glass jar with a tight fitting lid.
Refrigerate to store.
When it is cold it is ready to eat.
I use 1/2 sugar and 1/2 Splenda and it works well.

ABSOLUTELY FAIL-PROOF EASY MARMALADE

Absolutely Fail-Proof Easy Marmalade image

This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.

Provided by Mirj2338

Categories Lemon

Time 30m

Yield 5 jars

Number Of Ingredients 2

Ingredients

6 grapefruits (or any combination) or 6 lemons (or any combination)
1 kg sugar

Steps:

Take the 6 citrus fruits and wash well, removing any blemishes.
Cut into quarters, and place in a food processor.
Chop until finely ground, skin and all.
For an optional extra add some crystallized ginger.
Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
It splatters, so be careful.
This quantity fills about 5 x 340 gram jars.
Do not double the ingredients, rather make two batches.
It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

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