Preparation / Directions:
Even if you (think you) dislike marmalade, you'll like this. Not bitter.
Full of zesty, sweet tangerines. Tangerine marmalade is not 'authentic' but it
is terrific.
Wash fruit well. Cut fruit in half from stem to flower end. If fruit are
very small, leave whole and slice as thinly as possible. Remove seeds.
Soak sliced fruit in the 16 cups of cold water overnight.
Next day, simmer fruit and water in an open kettle until peel is tender and
mixture has reduced somewhat - about 15 minutes. Add sugar - using the
smaller amount for a less sweet marmalade. Stir to dissolve sugar.
Over low to medium heat, simmer fruit until gel stage is reached (30-45
minutes - 220 F. on candy/jelly thermometer) - or until mixture is
thickened.
I use the 'cold saucer' test. Place a saucer in the freezer for 20 minutes.
Ladle some marmalade on the saucer. If it begins to thicken, or when the
saucer is tilted, the marmalade runs in one thick stream, it is probably
done. When the look of the marmalade 'and' the temperature reading 'and' the
time (30-45 minutes) 'and' the saucer test all point to 'done', then it is
probably 'done'. Remove pot from heat just as marmalade seems ready - maybe
a bit before soft ball stage. It thickens and continues to cook after removing
from stove.
Allow marmalade to stand for one or two minutes, then ladle into sterilized
jars. Process in boiling water bath 15
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