This sweet, citrusy marmalade is sure brighten up any winter morning. Try it spread on buttermilk biscuits.
Read more: Preserved: Honey-Tangerine Marmalade
- Yield:Makes 6 cups or 6 half-pint jars
- Active time: 1 hour
- Total time:1 hour 30 minutes
- 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
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.
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.
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.