![]() ![]() Or if you have access to canning equipment (i.e. Once it’s done, transfer the marmalade while hot into glass jars, fill it as much as you can to the top and cover, and let it cool and set further overnight on the kitchen counter.If it is still very thin, runny and spreads out when you touch it, it needs more cooking - test again 2-5 minutes later. Use your finger and give the chilled marmalade a little push - it is done if a slight film forms and wrinkles when you try this. To do so, turn off the heat, drop a teaspoon of the marmalade on the frozen plate and stick it back into the freezer for about 5 minutes. The marmalade is nearly done, so you can start testing to see if it is ‘set’. At about twenty minutes, you’ll notice that when you draw your spatula across the bottom of the pot, the mixture separates nicely for a while before coming back together.After about ten minutes, remove the lemon halves, squeeze out whatever sticky juices it’s got and scrape these back into the pot - that’s the natural pectin that you need to get the tangerine to gel and set into jam.Throw in the lemon halves, and bring the mixture to a rapid boil, stirring often to ensure it doesn’t burn. Add the sugar, stir to make sure it’s all dissolved.Once it starts boiling, reduce the heat to cook at a rapid simmer until the tangerine peels are tender. In a large pot, bring the sliced tangerines, the juices of mandarin oranges and lemons, and 1 cup water, to a boil over high. ![]() (This is for later to test if the marmalade is ‘set’) Place a small plate and teaspoon in the freezer.Cut the tangerines into half, then slice them thinly with the skin on.Quickly blanch the whole tangerines with hot water, just to get rid of any wax or dirt on the skin.Juice of 2 lemons (keep the lemon halves for its natural pectin).About 4 cups of small tangerines, halved and sliced thinly with skin on.Tangerine marmalade is significantly less tedious to make than regular orange marmalade, as the thin skin means there’s less work and cook time involved. And well, seedless just makes my life easier! I had about 620g of these, which yielded me about 600g of marmalade. The flesh is juicier and sweeter, and sticks better to the skin. The skin is firmer and less wrinkly, which means you’ll get a nicer bite as a marmalade. I prefer the small seedless tangerines / mandarin oranges. We are midway through the Lunar New Year, and I’m sure at this point many of us are grappling with this: how quickly can we give out or eat up the big bunch of mandarin oranges sitting at home before they go bad?Ī quick marmalade should get your out of this fix. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |