Honeyed Tangerine and Lemon Marmalade From 'Whole-Grain Mornings

Name: Honeyed Tangerine and Lemon Marmalade From 'Whole-Grain Mornings
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 3
Cuisine: Global
Ingredients: 473 milliliters 370 g granulated white sugar; 59 milliliters 60 ml honey; 1 lemon; 680 grams 675 g seedless tangerines or mandarin oranges; 710 milliliters 720 ml water

You can never have too many condiment recipes, so give Honeyed Tangerine and Lemon Marmalade From 'Whole-Grain Mornings a try. This recipe makes 3 servings with 733 calories, 2g of protein, and 1g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up ml water, ml honey, lemon, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.

Instructions

Place a small plate in the freezer to use later for testing the doneness of your marmalade. Wash your jam jars thoroughly and let them dry completely.

Ingredients you will need

Marmalade

Jam

Wash and dry the citrus well. Trim away the ends of the fruit, then slice each into quarters.

Ingredients you will need

Fruit

Remove the seeds from the lemon. Using a sharp knife, slice away the citrus flesh from the peels (some tangerines peel quite easily—lemons are a bit more challenging). Slice the lemon and tangerine peels into thin strips, about 1/8 inch wide (or 1/16 inch wide if you like a more delicate marmalade).

Ingredients you will need

Tangerine

Marmalade

Lemon

Seeds

Equipment you will use

Knife

Fill a pot with water and bring to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Pot

Add the peels only (not the flesh) and let them simmer for just 2 minutes (to help diminish any bitter flavor from the pith).

Remove from the heat, drain, and set aside.

In a large heavy-bottomed pot over high heat, bring the citrus flesh and peels and the water to a boil. Decrease the heat to medium-low and simmer until the citrus peels are tender, 20 to 25 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Add the sugar and honey and stir well until both dissolve into the mixture. Increase the heat to medium and return to a boil. If there are big segments of citrus that haven’t yet cooked down, use a wooden spoon to mash them slightly, creating a more even texture. Cook until the marmalade is reduced by half, begins to thicken, and turns an amber color, 35 to 40 minutes (see note, following, on how to gauge doneness). Stir occasionally to ensure it isn’t sticking to the pan.

Ingredients you will need

Marmalade

Honey

Sugar

Equipment you will use

Wooden Spoon

Frying Pan

Remove from the heat and pour into the prepared glass jars or heatproof airtight containers.

Let the marmalade cool completely, uncovered. Cover and store in the refrigerator for up to 3 weeks or in the freezer for up to 6 months.

Ingredients you will need

Marmalade

Note: To test the marmalade for doneness, place a small dab on a plate that’s been chilled in the freezer and freeze for 2 minutes. It is done if a thin film develops on the surface and the marmalade stiffens to appear more jammy than liquid-y. If it simply spreads out and thins, it’s not done and needs further cooking.

Ingredients you will need

Marmalade