"Tangelo marmalade, baby (@hayleymichellek one of these is destined for u) (pleasesetpleasesetpleaseset)"
Tangelo Marmalade
4
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From theswirlingspoon
This homemade tangelo marmalade is a treat for marmalade lovers of all ages. Tangelos, a hybrid between tangerines and grapefruits, give this marmalade its unique, tangy flavor. With its perfect balance of citrus and sweet sugar, this recipe yields 1.2 liters (approximately 1.3 quarts) of marmalade, ideal for spreading on toast or using in various recipes.
*Note: For a less sweet version, use 2.25 lbs (1 kg) of caster sugar.
Jump to Section
- Recipe Card
Prep time 30mins
Cook time 1hr
Serves or Makes: 1.2 liters (approximately 1.3 quarts) of marmalade
Recipe Card
ingredients
- 2 kg (4.4 pounds) tangelos
- 2 large lemons
- 2 kg (4.4 pounds) *caster sugar (super fine sugar)
- 3 liters (3.2 quarts) filtered water
Method
Step 1
Prepare for Setting Test: Place a saucer in the freezer to test the marmalade's consistency later.
Step 2
Prepare Citrus: Peel the tangelos and lemons being careful to not add the pith. Finely slice the lemon peels and about half of the tangelo peels. Discard any remaining peels or save for other uses (like candying).
Step 3
Juice and Bundle Seeds: Juice the tangelos and lemons. Collect all the seeds and place them in a small cheesecloth bundle, securing it tightly with a bag clip or twist tie.
Step 4
Cook the Marmalade: In a large, non-reactive pot, combine the lemon and tangelo peels, juice, water, sugar, and the cheesecloth bundle of seeds. Bring to a boil over medium-high heat.
Step 5
Simmer and Skim: Once boiling, reduce the heat to medium and let it simmer for about an hour. Regularly skim off any foam that forms on the surface. Skimming is crucial for achieving a clear marmalade rather than a cloudy one.
Step 6
Test for Doneness: After an hour, test if the marmalade is set. Remove the saucer from the freezer, spoon a small amount of marmalade onto it, and return it to the freezer for 30 seconds. The marmalade should wrinkle and gel when pushed with your finger. If it’s not ready, continue cooking and repeat the freezing test every 20 minutes until the marmalade reaches the setting point. If using a thermometer, the ideal setting temperature is 220°F.