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tuftearsAs you may recall from a couple days ago, I started making tangerine marmalade on Friday. I then simmered them again Saturday, and again this morning, this time to completion.
After testing several times, as advised in the recipe I was following, I decided to add some lemon zest to give it the right degree of tartness -- it was far too sweet -- and cooked it for a total of 60 minutes today. I'd suggest doubling the simmering times given, and probably also much more finely chopping the tangerines, to reduce the volume-to-surface-area of each piece of peel. The peels are quite edible, and strongly flavored.
1.5 pounds of tangerines added up to... about 28 ounces or so of marmalade, all told.
What's that? you wanted to see the finished marmalade?
Ignore the 'nutritional info' on the bottle on the right! These are both reused bottles; the left one was formerly sliced apricots, and the right one was formerly salsa. I'll be storing these in the refrigerator and using them soon rather than keeping them for months, so I felt it was okay not to use the fancy canning lids.
I suspect this stuff will be best used sparingly, since it is mostly sugar and fruit, as opposed to being thickened with agar or gelatin or anything else like that. I'm looking forward to trying and making some tangerine beef with it.
After testing several times, as advised in the recipe I was following, I decided to add some lemon zest to give it the right degree of tartness -- it was far too sweet -- and cooked it for a total of 60 minutes today. I'd suggest doubling the simmering times given, and probably also much more finely chopping the tangerines, to reduce the volume-to-surface-area of each piece of peel. The peels are quite edible, and strongly flavored.
1.5 pounds of tangerines added up to... about 28 ounces or so of marmalade, all told.
What's that? you wanted to see the finished marmalade?
Ignore the 'nutritional info' on the bottle on the right! These are both reused bottles; the left one was formerly sliced apricots, and the right one was formerly salsa. I'll be storing these in the refrigerator and using them soon rather than keeping them for months, so I felt it was okay not to use the fancy canning lids.
I suspect this stuff will be best used sparingly, since it is mostly sugar and fruit, as opposed to being thickened with agar or gelatin or anything else like that. I'm looking forward to trying and making some tangerine beef with it.
