marmalade

Vanilla Tangerine Marmalade

Jan 6, 2012 By Cheri in Condiments 8 Comments Tags: marmalade, tangerine, vanilla

I”m not sure how many marmalade fans there are out there. I know it”s a pretty acquired taste. I only seem to like it in certain instances and I feel like it has to be done just right to be delicious. For me, it”s all about getting over that first bite. I always shudder a bit at how pungent the flavour is and then after the second bite it changes to “hey, this is actually pretty good”.

It first started with Grapefruit Cranberry Marmalade, which I instantly want to make again every time I think of it, then I saw a tangerine marmalade in my Christmas issue of Everyday Food and I knew it was time to make another. Plus, I had a crate full of tangerines sitting on my table that I knew we wouldn”t be able to finish on our own.

This is definitely the perfect way to use up any of those tiny oranges you have lying around after Christmas. One of my favourite parts about this recipe is the fact that you don”t have to peel the oranges to remove the pith. Tangerines have such thin skin that, that little bit of pith doesn”t need to be removed, which means it saves a good amount of time. I would only say to make sure that you make very thin slices so you don”t get too much in one bite. I added a spoonful of vanilla bean paste at the end because it gives it a lovely fragrance and rounds out the flavour. And, I love all the pretty flecks it adds to the marmalade.

If you”ve never made marmalade before this is a great recipe to get you started. It”s easy peasy and I think the tangerines make the marmalade just a tad bit sweeter then normal. So, if your new to marmalade it might help break you in to the taste. ;)

Vanilla Tangerine Marmalade

You can substitute the vanilla bean paste with extract or a whole (split) vanilla bean, or you can leave it out entirely. If using a whole vanilla bean, add it along with the sugar, scraping the seeds into the pot before throwing in the rest of the pod.

3 pounds tangerines, washed

6 cups water

4 cups sugar

1 teaspoon vanilla bean paste

Trim the ends off of the tangerines until the flesh is visible. Cut each tangerine in half lengthwise and then into thin slices, removing any seeds as you go. Place in a pot with the water and bring to a boil. Simmer rapidly for 20 minutes, or until peels are tender. Add sugar and allow to boil for an additional 45 minutes, stirring often, until it is thick, has darkened slightly and passes the jam test (below). Stir in vanilla bean paste. Allow to cool a bit before packing into jars or containers. Cool completely before storing in the fridge (up to one month) or freezer (up to six months).

Jam Test:

This applies to any jam that is made without using pectin.

Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it”s not ready yet, boil it for a few more minutes and repeat the test.

Makes approximately: 5 cups

Adapted from Everyday Food.

Grapefruit Cranberry Marmalade

Oct 31, 2009 By Cheri in Christmas, Condiments, Fall, GF Sides, Gluten Free 27 Comments Tags: citrus, cranberry, grapefruit, jam, marmalade, peel, zest

My life feels a bit like a circus right now. Everything”s going a little crazy and I”m having a hard time keeping my attention in one place. I didn”t even have the time to attempt this months Daring Bakers Challenge, which was the French Macaron. It is something I will have to try and conquer soon because it looks like so much fun! Hopefully things will get back into a regular rhythm soon so that I have more time to share with you dear folks.

The lovely Aimee over at Under the High Chair is hosting a jam swap. I could not resist contributing when I saw this marmalade recipe. I”m not sure what is up with my obsession with cranberries lately, but I can”t seem to get them out of my head. They are like little shining jewels to my minds eye and I simply must have them!

The grapefruit, cranberry combination of this marmalade intrigued me instantly and sounded like perfection. The breathtaking color is so festive and makes these perfect for giving as hostess gifts for either Thanksgiving or Christmas. If you are not a fan of marmalades then this just might be the one that breaks you. And, if you ARE a fan of marmalades then my gut tells me that you will love this! The grapefruit adds a wonderful light burst to the classic citrusy flavour and the cranberries round it out with a deep, robust, bittersweet taste.

This is a simple, straightforward recipe that requires no pectin. Just an hour of boiling 4 ingredients together, allowing it to cool and you have got a perfectly beautiful marmalade! What are you waiting for? :)

Grapefruit Cranberry Marmalade

adapted from myrecipes

4 large grapefruit (about 4 pounds)

1.5 cups water

2.5 cups cranberries

3 cups sugar

Carefully remove the rind of each grapefruit with a vegetable peeler or pairing knife, being careful to avoid the white pith. Slice the rind into thin strips. Place in a large saucepan.

Peel and section the grapefruit: Slice off a piece of both the top and bottom of each grapefruit until the fruit is visible. Place on a cutting board. Starting at the top and following the curve of the fruit, cut away the remaining pith until only the flesh and membrane are left. Holding the fruit on it”s side, slide a pairing knife between one section of fruit and the membrane that is holding it there, loosening it”s hold. Cut alongside the opposite side of the fruit to loosen it from the membrane on the opposite side. Continue all the way along the grapefruit. Place the grapefruit sections into the saucepan and discard the empty membrane.

Add 1.5 cups water to the saucepan. Bring to a boil over medium. Lower the heat and simmer for 15 min, stirring occasionally.

Stir in cranberries and simmer for another 10 min.

Add sugar and simmer for 30 min until slightly thickened. Continuing to stir occasionally.

Remove from heat and allow to cool 10 min. Poor into jars or plastic containers and allow to cool for another 20 min before putting on lids. Let sit on counter until room temperature. Store in the fridge or freezer.

Makes approx: 5 cups

*This will keep for 3 weeks in the fridge or 6 months in the freezer.

*Cranberries have enough natural pectin to set this jam by itself. It is important to note that fresh cranberries have more pectin then frozen ones and therefore will set firmer. I did use frozen cranberries for mine and it turned out fine.

*To remove excess pith from the peeled rind: hold the rind firmly, pith side up, with one hand and drag your pairing knife in the opposite direction, shaving away the pith.

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