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Less Bitter than Marmalade Tangerine Jam with Ginger and Vanilla

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A twist on the usual, this tangerine marmalade recipe is made without the peel, so it’s less bitter than standard marmalade. You might even call it tangerine jam. Without the bitter peels, this becomes a much smoother spread.

tangerine jam in a glass jar with fresh tangerines on a wooden table.

Let me be honest: I’m not a fan of marmalade. Those little bitter bits of peel? Very off-putting to me. Yeah, ick. I decided to modify the orange marmalade recipe from Pomona Pectin just a bit to see if I could come up with a less bitter citrus spread.

Since our tangerine tree is loaded every year with a crop that we can’t eat fresh fast enough, I wanted a way to preserve some of that citrusy flavor. Of course there’s my salted citrus, but I wanted something a bit sweet in the pantry, too.

Tangerine marmalade recipe (without peels)

I peeled the fruit before chopping it up, and of course used tangerines instead of oranges since that’s what I had an abundance of. Where the Pomona recipe called for water, I used tangerine juice for more flavor, and I added a bit of ginger and vanilla.

It’s like a tangerine marmalade recipe, but without the peels. Maybe we should call it tangerine jam.

Related: Must-Have Pantry Essentials: 10+ Items to Stop Buying & Make at Home

whole tangerines in a white bowl from above

Related: Easy Canning Recipes for the Novice Home Canner

Is it a winner?

The final analysis: I like it. The vanilla really helps to cut the residual bitterness of the tangerines. It will be good with butter on toast, but also as a pantry staple for baking or to flavor chicken dishes.

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tangerine jam in a glass jar with fresh tangerines on a wooden table.

★ Did you make this tangerine marmalade recipe? Don’t forget to give it a star rating below!

 

tangerine jam in a glass jar with fresh tangerines on a wooden table.

Tangerine Marmalade with Ginger and Vanilla

Yield: 48 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Less bitter than marmalade made with the peels, this version without the peels is a bit like a tangerine jam.

Ingredients

  • 16 tangerines, peeled and seeds removed, (this should net about 12 cups of segments)
  • 6 cups tangerine juice
  • 6 cups granulated organic cane sugar
  • Juice from a 2" piece of fresh ginger
  • 2 tsp. vanilla extract
  • 1 package Pomona's pectin

Instructions

  1. Prepare the calcium water from the Pomona package. Put 1/2 teaspoon calcium powder (the small packet) and 1/2 cup water in a small jar with a lid. Set aside. Shake well before using.
  2. Fill your water bath canner to a level that will cover your jars. This varies depending upon jar size. Heat water to boiling, while proceeding with next steps.
  3. Wash and rinse jars. Bring lids and rings to a boil; turn off heat and let stand in hot water.
  4. Finely chop the tangerines. I cheated and used a food processor. Much faster, if you have one. Put chopped tangerines, tangerine, juice, ginger juice, and 2 tablespoons of the calcium water into a large stock pot.
  5. Measure 6 cups sugar into a separate bowl. Thoroughly (and I mean thoroughly) mix in 3 tablespoons of pectin (the large packet from Pomona).
  6. Bring tangerines and juice to a boil, stirring frequently. Add sugar mixture and stir vigorously for a couple of minutes to dissolve the pectin. Return to a boil and then remove from heat.
  7. Stir in vanilla.
  8. Fill jars to within 1/4″ of top. Wipe rims clean with a damp cloth. Screw on 2-piece lids/rings and place in boiling water bath. Bring water back to a boil (it doesn’t need to be a hard boil) and set the timer for 10 minutes. Remove jars to a towel-covered counter top to cool.
  9. Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
  10. 10. Remove rings and wash outsides of jars. (You don’t need to store the jars with rings.)
Nutrition Information:
Yield: 48 Serving Size: 1 grams
Amount Per Serving: Calories: 129Unsaturated Fat: 0gSodium: 3mgCarbohydrates: 32gSugar: 31g

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Meet the Author

Kris Bordessa

Kris Bordessa founded Attainable Sustainable as a resource for revitalizing vintage skills. Her book, Attainable Sustainable: The Lost Art of Self-Reliant Living (National Geographic) offers a collection of projects and recipes to help readers who are working their way to a more fulfilling DIY lifestyle.

14 comments… add one
  • sarah henry Jan 22, 2012, 5:34 am

    Like the flavor pairing, says this jam girl. Anything I need to know (or special) about Pomona pectin?

  • Alexandra Jan 22, 2012, 1:55 pm

    This sounds marvelous. I enjoy you having all those tangerines in your neighbor’s yard!

  • Jane Boursaw Jan 22, 2012, 2:52 pm

    Love tangerines – creative way to work them into a jam.

  • Sheryl Jan 22, 2012, 3:48 pm

    How nice to have your pick of tree-fresh tangerines. Love them, and I’m sure the jam tastes yummy.

  • Alisa Bowman Jan 23, 2012, 10:25 am

    Thanks for the great recipe!

  • Roxanne @ Champion of My Heart Jan 23, 2012, 1:53 pm

    This looks awesome. I’ve made marmalade from scratch, and it’s NOT easy.

  • merr Jan 24, 2012, 8:40 am

    This sounds really great.

  • MyKidsEatSquid Jan 25, 2012, 5:50 pm

    I like the idea of the ginger in there too. Have you thought of using almond extract instead of vanilla? You wouldn’t use as much, but it might tone down the bitterness too.

  • [email protected] Food. Stories. Jan 26, 2012, 3:59 pm

    Even though I love most citrusy things, I too hate marmalade – and it’s because of the pith, just like it is for you. Glad to know I’m not alone!

  • jeanine barone Jan 29, 2012, 8:53 pm

    I love anything citrusy, including marmalade. And adding ginger would be a real plus for me.

  • Judy Feb 3, 2017, 3:12 pm

    Had anyone actually tried this ??

  • Michelle Mar 24, 2018, 9:58 pm

    Easy to make and yummy too.

  • Susan Hayes May 4, 2020, 5:20 am

    I made this with some frozen mandarin juice I had from last season’s crop. Used 3 cups juice & 2 cups sugar and 1&1/2 TBLSP powdered low sugar pectin. Mixed 1/4 cup of sugar with pectin and added it to boiling juice. Brought it to full rolling boil and dumped the rest of the sugar in. Boiled it hard for 1 min. Took it off the stove and added 1 tsp vanilla. Processed for 10 min. Took 24 hours to “set.” It’s gorgeous.

    • Kris Bordessa May 4, 2020, 8:30 am

      Thanks for sharing your method!

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