Tangerine Marmalade

With Added Pectin

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 3 lb. tangerines
  • 2 pt. water
  • juice of 3


Wash the tangerines and put into a preserving-pan with the water. Simmer gently, covered, for 40 min. When cool enough to handle, remove peel and cut up fruit, taking out the pips and the very coarse tissue. Return the pips and tissue to the liquid and boil hard for 5 min. Shred half the peel, discard the rest. Strain the liquid, discarding the pips and tissue, and put back in the preserving-pa