Tangerines, a type of mandarin orange, get their name from Tangier, a sea port of Morocco from which they were first shipped. I like to use honey tangerines in this marmalade, and I also add honey to create an interesting blend of flavors.
Using a paring knife, remove peel from 2 or 3 of the tangerines in large strips, taking some of the white pith if desired; thinly slice to make 3/4 cup (175 mL).
In a small saucepan, combine peel and water. Bring to a full boil over high heat. Reduce heat and simmer, covered, for 15 minutes or until peel is softened. Set aside.
Remove and discard peel and pith from remaining tangerines. Finely chop tangerines, discarding seeds. Measure to make 3 cups (750 mL), including juices.
Place chopped tangerines in a Dutch oven or a large, heavy- bottomed pot. Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly; reduce heat to low and simmer for 5 minutes, stirring often.
Add sugar in a steady stream, stirring constantly. Stir in honey and cooked rind with liquid.
Return to a full boil, stirring constantly to dissolve sugar. Boil hard for 1 minute.
Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating rind.
Ladle into sterilized jars to within 1/4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight.
Process jars in a boiling water canner for 10 minutes (for details, see page 20). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks. This marmalade is best served after resting for 1 week.
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