Tangelo Marmalade

by The Swirling Spoon
Tangelo Marmalade


2 kg tangelos
2 lemons
2 kg caster sugar
4 L water


Place a saucer in the freezer. Peel the tangelos and lemons. Finely slice all of the lemon skins and around ½ of the tangelo skins. Discard the rest, or save for another purpose (ie candying). Juice the fruit, and reserve all the seeds. Place the seeds in a small cheesecloth, bundle it up and seal tightly with a bag clip or twist-tie. Place a large, non-reactive stovetop casserole dish or pot onto the stove over medium-high heat, and add the lemon and tangelo skins, juice, water, sugar and the cheesecloth bundle of seeds. Once it comes to the boil, turn the heat down to medium and allow to simmer for an hour, skimming off any foam that appears on the surface from time to time. The skimming is tedious but important, as it means the finished product will be a clear marmalade rather than a cloudy one. At this stage, you can test to see if the marmalade is ready. Take the saucer out of the freezer and place a spoonful of marmalade onto it, and put it back in the freezer for 30 seconds. The marmalade should be wrinkly and jelly-like when you push it with your finger. If not, allow the marmalade to continue cooking and repeat the freezing test after 20 minutes or so. Repeat this process until the marmalade has reached the setting point. If you have a thermometer, 105C is the correct setting temperature. Funnel the jam into four sterilised 400ml jars and seal.

Recipe by The Swirling Spoon.

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