TANGERINE MARMALADE
TANGERINES COME INTO SEASON IN NOVEMBER, SO STOCK UP ON THEM TO MAKE THIS SPARKLY SPREAD FOR GIFT GIVING.
TANGERINES COME INTO SEASON IN NOVEMBER, SO STOCK UP ON THEM TO MAKE THIS SPARKLY SPREAD FOR GIFT GIVING.
PREP: 35 MINUTES PROCESS: 5 MINUTES STAND: 2 WEEKS MAKES: 7 HALF-PINTS OR 14 FOUR-OUNCE JARS PHOTO
1. Peel tangerines, reserving peels. Section tangerines, reserving juices; discard section membranes. Chop fruit; reserve juices and discard seeds (should have 3 cups fruit and ¾ cup juice). Using a sharp knife, scrape off the white portions of peels; discard. Cut enough of the peels into very thin strips to measure ¾ cup.
2. In an 8- to 10-quart pot combine chopped fruit, reserved juices, peel strips, and sugar. Bring to a full rolling boil. Quickly stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
3. Ladle hot marmalade into hot sterilized half-pint or 4-ounce canning jars, leaving a ½ -inch headspace. Wipe jar rims; adjust lids and screw bands.
4. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks, turning and tilting jars after 20 minutes to distribute fruit evenly throughout marmalade. Repeat as necessary. Let stand at room temperature for 2 weeks before serving.
PER 1 TABLESPOON: 53 cal., 0 g fat, 0 mg chol., 0 mg sodium, 14 g carb., 0 g fiber, 0 g pro.
To peel and section citrus for marmalade, trim a thin slice off of one end of the fruit and set it on a flat surface. Using a small sharp knife, slice off the peel from top to bottom, following the curve of the fruit and reserving the peels. To remove fruit sections from membrane, make a cut on either side of the section toward the center of the fruit. (Work over a bowl to catch any juice.) Remove the section to the bowl; discard the membrane. Thoroughly scrape away the bitter white pith from the peels before using. The peels contain pectin that helps to thicken the marmalade.