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).
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.