Today, a small batch of tangerine marmalade with no artificial additives and pectin free. Cut and preserved on the same day, i think the fresher the fruit, the better the flavor. Looking forward to having it spread on my toast with a cup of coffee tomorrow morning 🙂
1 kilo fresh tangerines
1 kilo sugar
Juice of 2 lemons
250 ml water
Cut the tangerines in half and remove the seeds. Keep aside.
Squeeze the tangerines and pour the juice into a heavy pot.
Add the juice of two lemons.
Keep the skin of 4 tangerines and keep aside.
Chop the tangerine peel neatly into very thin slivers. This is a very fine cut marmalade.
Add to the pot.
Place the seeds in a muslin bag with the lemons that have been squeezed and tie securely.
Cover and bring to a boil. Simmer, keep adding water.
When the rind is tender and soft, add the sugar, lower the heat and keep at rolling boil for 10 minutes.
Test consistency using the saucer test
Store in sterilized jars and for my most favorite sterilizing method at the moment follow this link.
My surprise this week came in the form of a loofah plant, seeing the fruit on the tree, cutting and peeling it to discover a perfect loofah, nature is more than amazing !
Featured on Orizzont