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As 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? )
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? )
