Honey-Tangerine Marmalade Recipe

Name: Honey-Tangerine Marmalade Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 7 to 8 medium tangerines; 1/8 teaspoon baking soda; 4 tablespoons low- or no-sugar-needed powdered fruit pectin; 1/4 teaspoon unsalted butter; 2 cups sugar; 1 cup honey

As you may have noticed, I've been making a lot of marmalades recently. That's for two reasons. First, it's peak citrus season, and the markets are filled with gorgeous blood oranges, ruby red grapefruits, and tart lemons. Second, nothing brightens up a chilly winter morning quite like a slice of toast (or better yet, a biscuit) slathered with sunny, tart marmalade. This honey-tangerine version is no exception.

I have to admit, tangerines aren't usually at the top of my citrus list. This is because they are so darn seedy. Why go through the trouble when you can have a perfectly delicious—and seedless—navel orange or clementine? Or so I thought. But when I bought a whole bunch of tangerines to make this marmalade, I was reminded of just how special they are. Plump, fragrant, and exceptionally juicy, tangerines are sweeter than even the sweetest oranges.

For this recipe I paired tangerines with mild, floral clover honey. If you want to get creative, toss in half a split vanilla bean or a few tablespoons of rum. I've been enjoying this marmalade on toast with Nutella (if you like orange and chocolate, just wait until you try tangerine and chocolate!), and I can't wait to swirl it into banana bread before baking.

January 2012

Honey-Tangerine Marmalade Recipe

Prep 15 mins

Cook 45 mins

Active 60 mins

Total 60 mins

Serves 48 servings

Makes 6 half-pint jars

Keep Screen Awake

7 to 8 medium tangerines
1/8 teaspoon baking soda
4 tablespoons low- or no-sugar-needed powdered fruit pectin
1/4 teaspoon unsalted butter
2 cups sugar
1 cup honey

Wash the tangerines and remove the rind in quarters. Thinly slice the rind lengthwise, then roughly chop them crosswise into smaller pieces. Transfer the rind to a large pot and add 2 cups of water and the baking soda. Bring to a boil over medium heat, cover, reduce the heat, and simmer until the rinds have softened, 15 minutes.
Meanwhile, coarsely chop the tangerines and remove any seeds. Transfer the tangerines to a food processor and pulse until the pieces are broken up but still chunky, about 8 pulses. Add the tangerines to the pot with the rind. Stir in the butter and pectin and bring the mixture to a boil. Add the sugar and the honey and return the mixture to a full rolling boil, stirring constantly. Boil hard for 1 minute.
Remove the pot from the heat and skim any foam from the surface of the marmalade with a cold metal spoon. Ladle the marmalade into hot sterilized jars and process them in a hot water bath for 10 minutes.

Nutrition Facts (per serving)
66	Calories
0g	Fat
17g	Carbs
0g	Protein

Nutrition Facts
Servings: 48
Amount per serving
Calories	66
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 4mg	0%
Total Carbohydrate 17g	6%
Dietary Fiber 0g	1%
Total Sugars 16g
Protein 0g
Vitamin C 4mg	19%
Calcium 6mg	0%
Iron 0mg	0%
Potassium 28mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.