Tangerine Marmalade

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Preparation info

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2lb/1 kg tangerines
  • 1 grapefruit
  • 1 lemon
  • 5 pints/2.5 litres water
  • 2 teaspoons tartaric acid
  • 3lb/1.5 kg sugar


Peel the tangerines and cut the peel into fine shreds. Put into a pan with 1 pint/500ml water and simmer for 30 minutes. Peel the grapefruit and lemon and mince the peel. Cut up the tangerines, grapefruit and lemon flesh and put into a pan with the minced peel, water and acid. Simmer for 1½ hours. Strain the tangerine peel and add the liquid to the fruit pulp. Bring to the boil and strain through a jelly bag. Return the juice to the pan and stir in the sugar over low heat until it has dissolved. Add the tangerine peel and boil quickly to setting point. Cool for 5 minutes, stir well, pour into hot jars and cover.

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