This easy tangerine marmalade recipe can be made with or without the peel, as you like. I guess it becomes tangerine jam if you opt to make it without the peels? In any case, fans of marmalade can enjoy this recipe all year long when you preserve this recipe with an easy water bath canning method.
Read all about the process of canning jams and jellies here.
Since our tangerine tree is loaded every year with a crop that we can’t eat fast enough, I’m always looking for 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.
This tangerine marmalade is good with butter on toast, but also as a pantry staple for baking or to flavor chicken dishes.
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Easy Tangerine Marmalade Recipe
This recipe is a punched up version of marmalade, and includes some additions not usually found in marmalade. This recipe will be more like a tangerine jam — and somewhat less bitter — if you opt to leave out the citrus skins.
Be sure to try this lemon marmalade when citrus is in season, too!
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Tangerines — I have a tangerine tree that produces prolifically in my backyard, so that’s what I use for this recipe. Any sort of tangerine will work, though. Those popular little Cuties? Totally fine. Opt for ripe fruit without any bruised or rotten spots. Use just the fruit, if you’re aiming for tangerine jam, or include the orange part of the peels for a marmalade. (If you’re looking for an orange jelly recipe, that’s here!)
Tangerine juice — Use a manual juicer or an electric juicer to make your own juice. Alternatively, you could use orange juice.
Sugar — Use your favorite brand of granulated cane sugar. I prefer organic.
Pectin – This recipe is made using Pomona’s Universal Pectin. This is the only pectin I use anymore as it allows me to use much less sweetener. The standard pectin brands use an obscene amount of sugar in my opinion, often requiring equal amounts of sugar and fruit! This product uses a low methoxyl method and calls for using two different ingredients, which are included in the box: pectin (the large packet) and calcium powder (the small packet). The dry pectin is mixed with the sweetener before being added to the fruit. The calcium water is added directly to the fruit.
Ginger — Use fresh ginger or dried and powdered; either one works.
Vanilla — I use my homemade vanilla extract for this recipe, but store bought is certainly fine!
How to Make Tangerine Marmalade
First you’ll need to determine if you want to use peels in the final product. If so, use a fruit peeler to remove just the zest — the orange part — of the peel from about 5 tangerines. Avoid the white pith, as this causes excessive bitterness.
Peel the tangerines, again removing as much of the white pith and membranes as possible. Once peeled, slice the fruit in half to reveal the seeds. Remove as many seeds as possible, but know that you’ll still likely find a few floating in the fruit mixture as you’re cooking it! (Use a spoon to lift those out.)
Chop the fruit by hand, use a food processor to pulse it into a pulp, or use an immersion blender as the mixture is cooking.
Cooking the Marmalade
Start by measuring out the tangerine sections. You’ll need about 30 tangerines to make enough pulp for this recipe. Heat the fruit in a large pot along with the tangerine juice, ginger, and calcium water.
Combine the pectin with the sugar, making sure it’s thoroughly combined.
When the tangerine mixture boils, add the sugar to the mix, stirring for a minute or two to assure that the pectin is well distributed. When the mixture returns to a boil, remove from heat and stir in the vanilla.
This recipe measured at a pH of about 3.0, putting it well into the “safe” zone for water bath canning.
Canning this Tangerine Marmalade Recipe
You’ll need special canning jars, lids, and rings (read more about canning equipment here) to make this mango jam shelf-stable, but the process isn’t difficult.
Once the jars are filled, you’ll process them in a water bath. What this means is you’ll put the filled and sealed jars of jam into boiling water and heat them for ten minutes. This assures that the jars will seal well.
Remove the jars to a towel-covered countertop and allow to cool fully. As they cool, you’ll hear the little “tink” sound of the jars sealing. Store any unsealed jars in the fridge and use those first. (This is unusual, but it does happen once in awhile.)
Remove the ring from each sealed jar, rinse to remove any jam residue, and store (without the ring) in the pantry.
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- 6 cups tangerine segments, peeled and membranes removed (30-35 tangerines)
- 1/2 cup tangerine zest, cut into slivers (about 5 tangerines), optional
- 3 cups tangerine juice
- 1 tablespoon ground ginger or juice from a 2" piece of fresh ginger
- 1 tablespoon calcium water (from Pomona's pectin box)
- 3 cups granulated sugar
- 4-1/2 teaspoons pectin (from Pomona's pectin box)
- 1 tablespoon vanilla extract
PREPARE FOR CANNING
- Prepare the calcium water: Combine ½ teaspoon calcium powder (from the small packet in the box of Pomona’s pectin) with ½ cup water in a small jar. Screw on a lit and shake until well-combined. You'll have more than you need for this recipe. Store the excess in the refrigerator for use in making additional jam or jelly recipes.
- Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
- Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
- Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.
MAKE THE TANGERINE MARMALADE
- Chop the fruit by hand or use a food processor to pulse it into a pulp. Alternatively you can start with the tangerine sections and use an immersion blender as the mixture is cooking.
- Measure the tangerines, tangerine juice, ginger, and calcium water into a large saucepan; bring to a boil.
- Meanwhile, combine the sugar with the pectin until it's thoroughly combined.
- When the tangerine mixture comes to a boil, stir in the pectin and sweetener, stirring vigorously for 1 to 2 minutes to dissolve the pectin while bringing the jam back to a boil.
- Remove from heat when the marmalade boils.
CANNING THE MARMALADE
- Ladle hot marmalade into quarter-pint, half-pint, or pint sized jars, leaving 1/4" head space. A canning funnel makes this easy.
- Wipe jar rims to remove any jam that may have spilled. A clean rim is essential to a good seal.
- Set jar lids in place. Screw bands on finger tight.
- Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a simmer and then set the timer.
- Process for 10 minutes 0-1,000 feet altitude; add another minute for every additional 1,000 feet in elevation.
- Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
- 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).
- Remove rings and wash outsides of jars. Store in a cool, dry place.
This recipe is made using Pomona’s Universal Pectin. This is the only pectin I use anymore as it allows me to use much less sweetener. The standard pectin brands use an obscene amount of sugar in my opinion, often requiring equal amounts of sugar and fruit! This product uses a low methoxyl method and calls for using two different ingredients, which are included in the box: pectin (the large packet) and calcium powder (the small packet).
This recipe will be more like a tangerine jam — and somewhat less bitter — if you opt to leave out the citrus skins.
To use the peels, use a fruit peeler to remove just the zest — the orange part — of the peel from about 5 tangerines. Avoid the white pith, as this causes excessive bitterness.
To prepare the tangerines, peel and remove as much of the white pith and membranes as possible. Once peeled, slice the fruit in half to reveal the seeds. Remove as many seeds as possible, but know that you’ll still likely find a few floating in the fruit mixture as you’re cooking it! (Use a spoon to lift those out.)
This recipe measured at a pH of about 3.0, putting it well into the “safe” zone for water bath canning. The Hawaii Master Food Preservers suggest a pH of 4.2 or lower in the tropics. In other regions, the recommended pH is 4.6.
Boiling lids or heating above 180°F as once recommended can damage the sealing compound.
Hot tip: Boil some extra water in a saucepan or electric kettle as you’re working. If you need to top off the water in the canner, you won’t cool down the water too much.
Nutrition Information:Yield: 128 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 28Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 0g
Originally published January 2012; this post has been updated.