Ingredients with Measurements:
- 6 tangelos
- 2 oranges
- 6 cups water
- 6 cups granulated sugar
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
- Water bath canner
Step-by-step instructions:
1. Wash the tangelos and oranges thoroughly. Cut them into quarters and remove the seeds.
2. Slice the fruit quarters thinly and place them in a large pot. Add 6 cups of water and bring to a boil.
3. Reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
4. Add 6 cups of granulated sugar to the pot and stir until dissolved.
5. Increase the heat to medium-high and bring the mixture to a rolling boil. Stir frequently to prevent sticking.
6. Cook the marmalade for 20-25 minutes or until it reaches the desired consistency. To test, place a small amount of marmalade on a chilled plate. If it wrinkles when pushed with a finger, it is ready.
7. Remove the pot from the heat and skim off any foam.
8. Ladle the hot marmalade into sterilized canning jars, leaving 1/4 inch of headspace.
9. Use a bubble remover tool to remove any air bubbles and wipe the jar rims with a clean, damp cloth.
10. Place the lids and bands on the jars and tighten until fingertip-tight.
11. Process the jars in a boiling water bath canner for 10 minutes.
12. Remove the jars from the canner and let them cool on a towel-lined surface for 12-24 hours.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Boiling water bath canner: 212°F (100°C)
Serving size:
This recipe makes approximately 8-10 half-pint jars.
Nutritional information:
Serving size: 1 tablespoon
Calories: 50
Total fat: 0g
Sodium: 0mg
Total carbohydrates: 13g
Dietary fiber: 0g
Sugars: 13g
Protein: 0g
Substitutions for ingredients:
- Tangelos and oranges can be substituted with other citrus fruits such as grapefruit or lemons.
- Granulated sugar can be substituted with honey or maple syrup.
Variations:
- Add a teaspoon of cinnamon or ginger for a spiced marmalade.
- Add chopped nuts or dried fruit for texture and flavor.
Tips and tricks:
- Use a sharp knife to slice the fruit thinly and evenly.
- Sterilize the canning jars by boiling them in water for 10 minutes or running them through a dishwasher cycle.
- Use a canning funnel to prevent spills and messes.
- Store the marmalade in a cool, dark place for up to one year.
Storage instructions:
Store the jars in a cool, dark place for up to one year.
Reheating instructions:
Reheat the marmalade in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the marmalade on toast, scones, or biscuits.
Garnishes:
Garnish with a sprig of fresh mint or a slice of citrus fruit.
Pairings:
Pair with tea or coffee for a sweet and tangy breakfast or snack.
Suggested side dishes:
Serve with scrambled eggs or bacon for a savory breakfast.
Troubleshooting advice:
- If the marmalade is too thin, cook it for a few more minutes until it thickens.
- If the marmalade is too thick, add a little water and cook for a few more minutes until it reaches the desired consistency.
Food safety advice:
- Follow proper canning procedures to prevent spoilage and contamination.
- Discard any jars that have not sealed properly.
Food history:
Marmalade is a type of fruit preserve that originated in Portugal in the 16th century. It was traditionally made with quince fruit, but citrus fruits such as oranges and lemons became popular in the 18th century.
Flavor profiles:
This tangelo and orange marmalade is sweet and tangy with a bright citrus flavor.
Serving suggestions:
Spread the marmalade on toast, muffins, or croissants for a delicious breakfast or snack.
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