Honey-Tangerine Marmalade

Honey-Tangerine Marmalade
  • Yield:Makes 6 cups or 6 half-pint jars
  • Active time:1 hour
  • Total time:1 hour 30 minutes
  • Rated: 5.0
This recipe appears in:
Preserved: Honey-Tangerine Marmalade

This sweet, citrusy marmalade is sure brighten up any winter morning. Try it spread on buttermilk biscuits.


  • 7 to 8 medium tangerines
  • 1/8 teaspoon baking soda
  • 4 tablespoons low- or no-sugar-needed powdered fruit pectin
  • 1/4 teaspoon unsalted butter
  • 2 cups sugar
  • 1 cup honey


  1. 1.

    Wash the tangerines and remove the rind in quarters. Thinly slice the rind lengthwise, then roughly chop them crosswise into smaller pieces. Transfer the rind to a large pot and add 2 cups of water and the baking soda. Bring to a boil over medium heat, cover, reduce the heat, and simmer until the rinds have softened, 15 minutes.

  2. 2.

    Meanwhile, coarsely chop the tangerines and remove any seeds. Transfer the tangerines to a food processor and pulse until the pieces are broken up but still chunky, about 8 pulses. Add the tangerines to the pot with the rind. Stir in the butter and pectin and bring the mixture to a boil. Add the sugar and the honey and return the mixture to a full rolling boil, stirring constantly. Boil hard for 1 minute.

  3. 3.

    Remove the pot from the heat and skim any foam from the surface of the marmalade with a cold metal spoon. Ladle the marmalade into hot sterilized jars and process them in a hot water bath for 10 minutes.

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