Honeyed Tangerine and Lemon Marmalade
Found on Pinterest
Makes 3 half pints
1-1/2 pounds seedless tangerines or mandarin oranges
3 cups water
2 cups sugar
1/4 cup honey
Wash and dry the citrus well. Trim away the ends of the fruit, then slice each into quarters. Remove the seeds from the lemon. Using a sharp knife, slice away the citrus flesh from the peels. Slice the lemon and tangerine peels into thin strips, about 1/8 inch wide (or 1/16 inch wide if you like a more delicate marmalade).
Fill a pot with water and bring to a boil over high heat. Add the peels only (not the flesh) and let them simmer for just 2 minutes (to help diminish any bitter flavor from the pith). Remove from the heat, drain, and set aside.
In a large heavy-bottomed pot over high heat, bring the citrus flesh and peels and the water to a boil. Decrease the heat to medium-low and simmer until the citrus peels are tender, 20 to 25 minutes.
Add the sugar and honey and stir well until both dissolve into the mixture.
Increase the heat to medium and return to a boil. If there are big segments of citrus that haven’t yet cooked down, use a wooden spoon to mash them slightly, creating a more even texture.
Cook until the marmalade is reduced by half, begins to thicken, and turns an amber color, 35 to 40 minutes. Stir occasionally to keep from sticking to the pan.
Remove from the heat and ladle into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath.