Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 6 Ratings

This sweet fruit spread is great on toast but is also fun in a peanut butter sandwich.

Source: Better Homes and Gardens

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Recipe Summary

prep:
45 mins
cool:
2 hrs
cook:
5 mins
total:
2 hrs 50 mins
Yield:
7 half-pints or fourteen 4-ounce jars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel tangerines, reserving peel. Section fruit over a bowl to catch juice; discard membrane from sections. Dice fruit, removing seeds (you should have 3 cups pulp and 3/4 cup juice). Scrape excess white from peel. Cut enough of the peel into very thin strips to make 3/4 cup.

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  • In an 8- to 10-quart Dutch oven or kettle combine diced pulp, juice, peel, and sugar. Bring to a full rolling boil. Quickly stir in pectin; return to a full boil. Boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

  • Immediately ladle into hot, sterilized half-pint or 4-ounce canning jars, leaving 1/2-inch headspace. Wipe jar rims and adjust lids. Process the filled jars in a boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks for 2 hours. Turn jars upside down; cool 2 hours more. Turn jars right side up. Marmalade may require up to 2 weeks to set. Makes 7 half-pints or fourteen 4-ounce jars marmalade.

To Present This Gift...

Cut 1 yard of ribbon. Stack the three marmalade jars. Secure with ribbon and tie into a bow on the top of the stacked jars. Add a tea infuser to the bow, letting it hang off the side.

Also try this...

Instead of a tea infuser, tie a small decorative serving spoon to one of the ribbons.

To present this gift you will need:

Scissors, multicolor ribbon, and tea infuser.

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