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Tangerine Marmalade With Added Pectin

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  Tangerines 3 Pound
  Water 2 Pint
  Lemons 3 , juiced
  Sugar 5 Pound
  Pectin 8 Ounce (1 Bottle)

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-pan with the pulp, peel, lemon juice and sugar.
Stir over gentle heat until the sugar has dissolved and then bring to a full rolling boil.
Boil hard for 3 min Remove from heat, stir in pectin, boil for 1 min Skim if necessary.
Cool slightly and pot in the usual way.

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B.D.Richardson's picture
I found this recipe in my 1960 edition of "Mrs Beeton's cookery and household mamagement"
Tangerine Marmalade With Added Pectin Recipe