Honey-Tangerine Marmalade is Head to the store and pick up butter, honey, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.
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.