Vanilla Tangerine Marmalade
Jan 22, 2012 21:34:51 GMT -5
Post by PrisonerOfHope on Jan 22, 2012 21:34:51 GMT -5
Vanilla Tangerine Marmalade
(recipe source: Kitchen Simplicity)
This is simply delicious. I always have so many tangerines around the house this time of year and when I stumbled upon this recipe, I was so pleased. The original recipe calls for 4 cups of sugar, but we like it a little on the tart side (especially if the tangerines are super sweet) so I use 3 1/4 cups.
3 pounds of tangerines, washed
6 cups of water
3 1/4 cups of sugar
1 teaspoon vanilla bean paste
You can substitute the vanilla bean paste with extract or a whole (split) vanilla bean, or you can leave it out entirely. If using a whole vanilla bean, add it along with the sugar, scraping the seeds into the pot before throwing in the rest of the pod.
Trim the ends off of the tangerines until the flesh is visible. Cut each tangerine in half lengthwise and then into thin slices, removing any seeds as you go. Place in a pot with the water and bring to a boil. Simmer rapidly for 20 minutes, or until peels are tender. Add sugar and allow to boil for an additional 45 minutes, stirring often, until it is thick, has darkened slightly and passes the jam test (below). Stir in vanilla bean paste. Allow to cool a bit before packing into jars or containers. Cool completely before storing in the fridge (up to one month) or freezer (up to six months).
Jam Test:
This applies to any jam that is made without using pectin.
Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.
Makes approximately: 5 cups
(recipe source: Kitchen Simplicity)
This is simply delicious. I always have so many tangerines around the house this time of year and when I stumbled upon this recipe, I was so pleased. The original recipe calls for 4 cups of sugar, but we like it a little on the tart side (especially if the tangerines are super sweet) so I use 3 1/4 cups.
3 pounds of tangerines, washed
6 cups of water
3 1/4 cups of sugar
1 teaspoon vanilla bean paste
You can substitute the vanilla bean paste with extract or a whole (split) vanilla bean, or you can leave it out entirely. If using a whole vanilla bean, add it along with the sugar, scraping the seeds into the pot before throwing in the rest of the pod.
Trim the ends off of the tangerines until the flesh is visible. Cut each tangerine in half lengthwise and then into thin slices, removing any seeds as you go. Place in a pot with the water and bring to a boil. Simmer rapidly for 20 minutes, or until peels are tender. Add sugar and allow to boil for an additional 45 minutes, stirring often, until it is thick, has darkened slightly and passes the jam test (below). Stir in vanilla bean paste. Allow to cool a bit before packing into jars or containers. Cool completely before storing in the fridge (up to one month) or freezer (up to six months).
Jam Test:
This applies to any jam that is made without using pectin.
Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.
Makes approximately: 5 cups
