From the page: Sweet tangerine that goes a long way
Idea 1
Tangerine marmalade with peel bits
Citrus marmalades with peel descend from traditional quince pastes and bitter orange preserves carried by European sailors, who needed fruit that would last months of travel. The secret lies in the peel itself: it is rich in pectin, a natural fiber that forms a sticky network when heated with sugar, making the jam set without additives.
What you need
- 1 kg of well-washed tangerines
- Crystal sugar (same measure as the weight of the already processed fruit)
- Juice of half a lemon
- A deep pot
- A wooden spoon
- Sterilized glass jars (boil for 10 minutes and dry upside down)
How to make it
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1
Cut the tangerines in half, squeeze out the juice, and set aside the pulp; discard only the seeds, as they make the jam bitter.
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2
Chop the peels into thin strips — the smaller, the more delicate the texture — and add them to the pulp and juice in the pot.
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3
Add the sugar and lemon, stir well, and let rest for 20 minutes: the sugar draws water out of the fruit and helps release the pectin from the peel.
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4
Cook over medium heat, stirring from time to time, for 35 to 45 minutes, until the mixture thickens and the peel bits turn translucent.
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5
Do the plate test: drop a little onto a chilled plate and tilt it; if it runs slowly or sets, it is ready.
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6
Transfer while still hot to the glass jars, close tightly, and turn upside down for 10 minutes to create a vacuum in the lid.
Finishing touches
Serve with semi-cured cheese, toasts, or as a cake filling. For a sophisticated touch, add a clove to the pot and remove it before jarring.
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