Marmalade Recipe

Well I just had a request for Marmalade and I thought I had already obliged the dear lady.  But as I looked back on my blog I realized that I shared all these lovely photos and musings but no recipe!  So hear I am feeling like a heel...but even in my goof...I am joyous to be revisiting one of the most delicious marmalade's I have ever had.   So without further ado.........                                                                                  

Marmalade and Tangerine Ratafia

TANGERINE MARMALADE 

2 Pounds of Tangerines

Juice of two Lemons

7 cups of sugar

Squeeze out the juice from the tangerine's (save the seeds). scrape the membranes from tangerine's but DO NOT THROW OUT.  Take the membrane and seeds and tie them in a cheesecloth bag. Cut the peel into very thin strips.

Put the tangerine strips, lemon juice and tangerine juice into a big pot. Add 7 1/2 cups of water.  Tie the cheesecloth bag to the handle so it will suspend in the mixture.  Bring to a boil, then simmer for about 1 1/2 hours or until the peel is tender and the mixture has reduced by half.  (your house should smell heavenly)

Reduce the heat to low and scoop out the cheesecloth bag and press the bag firmly against the side of the pot with a slotted spoon so the juices flow back into the pan.  Discard the bag.

Add the sugar (prewarm it if you like) Stir until the sugar dissolves.  Raise the heat and boil vigorously for about 15minutes or until setting point is reached (see note at bottom for testing for setting point) Remove from the heat.  Skim the scum from the surface.  Let stand for 10 minutes, stir, and ladle into jars.  Cover seal and leave to stand overnight.  Store in a cool dark dry place.

Warming sugar:  Sugar will dissolve more quickly and completely if it is warmed.  Put sugar in a heat proof bowl and put in an oven preheated to the lowest setting for about 20 minutes or until the sugar is warm, not hot.