Ahhhh, Sunday! What are you up to this fine day? Today, I’m all about watching the cricket and sipping on a beer or two. I know some people detest watching cricket, especially test cricket, but I *love* it. Maybe you love it too? I can sit and watch it all day. I’ve been into it since I was 12 years old and played it throughout high school (opening bat, hollaaaaa) and it has always been a central part of my summer-ing!
This tangelo marmalade looks like sunshine in a jar, and I can’t help but spread unhealthy amounts of it on my toast lately. And it would work with oranges too, or any citrus fruit that you are wont to make a marmalade out of, really. I love making this with tangelos because they’re so easy to peel! A tangelo is a cross between a mandarin and a grapefruit, so eating a fresh one is bitter and sweet at the same time, but once those flavours are boiled down into this marmalade, it’s quite difficult to tell it apart from an orange marmalade. My recipe is quite heavy on the peel, but it loses the majority of its bitterness in the cooking process.
This recipe is actually from my tangelo farm haul way back in September, but other recipes kept getting in the way of me posting it! But I figured, you know, it’s coming up to edible-gift season, aka Christmas, and this would be an excellent thing to make for your friends and family!
You can also find it featured at Feed Feed!
- 2 kg tangelos
- 2 lemons
- 2 kg caster sugar
- 4 L water
- Place a saucer in the freezer.
- Peel the tangelos and lemons. Finely slice all of the lemon skins and around ½ of the tangelo skins. Discard the rest, or save for another purpose (ie candying).
- Juice the fruit, and reserve all the seeds. Place the seeds in a small cheesecloth, bundle it up and seal tightly with a bag clip or twist-tie.
- Place a large, non-reactive stovetop casserole dish or pot onto the stove over medium-high heat, and add the lemon and tangelo skins, juice, water, sugar and the cheesecloth bundle of seeds.
- Once it comes to the boil, turn the heat down to medium and allow to simmer for an hour, skimming off any foam that appears on the surface from time to time. The skimming is tedious but important, as it means the finished product will be a clear marmalade rather than a cloudy one.
- At this stage, you can test to see if the marmalade is ready. Take the saucer out of the freezer and place a spoonful of marmalade onto it, and put it back in the freezer for 30 seconds. The marmalade should be wrinkly and jelly-like when you push it with your finger. If not, allow the marmalade to continue cooking and repeat the freezing test after 20 minutes or so. Repeat this process until the marmalade has reached the setting point. If you have a thermometer, 105C is the correct setting temperature.
- Funnel the jam into four sterilised 400ml jars (I use Ball jars) and seal.