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.

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Name: Tangerine and Honey Marmalade
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 8 large honey tangerines; 1 1/2 cups water; 1.75 oz powdered pectin; 4 cups granulated sugar; 1/2 cup liquid honey

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INGREDIENTS

8 large honey tangerines
1 1/2 cups water
1.75 oz powdered pectin
4 cups granulated sugar
1/2 cup liquid honey

Recipe

INSTRUCTIONS

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.

NOTES

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Tangerine and Honey Marmalade

8 large honey tangerines 
1 1/2 cups water 
1.75 oz powdered pectin 
4 cups granulated sugar 
1/2 cup liquid honey

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.

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.

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Nutrition

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Serving Size: 1 Recipe (1207g)
Recipe Makes: 1 Serving

Calories: 1833
Calories from Fat: 1227 (67%)

Amt Per Serving		% DV

	Total Fat 136.3g	182 %
	Saturated Fat 79.4g	397 %
	Monounsaturated Fat 35g
	Polyunsanturated Fat 5.8g
Cholesterol 358.8mg		110 %
Sodium 669.9mg		23 %
Potassium 1034.6mg		27 %
Total Carbohydrate 157g		46 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 152.5g
Protein 14.8g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1833

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