Tangelo
Marmalade
Day Fifty
(09.07.2012)
Processing: Hot Water Bath Canner 10mins
Yield: 4 x half-pints (4 cups)
Recipe Source: 365 Days of Creative CanningProcessing: Hot Water Bath Canner 10mins
Yield: 4 x half-pints (4 cups)
Tangelo season has begun here in Australia, and I decided to make a marmalade with this juicy fruit today. While the fruit simmered, I also thought I would try making candied peel. Tangelos (also known as honeybells) are a rich orange/red colour, very juicy and are a citrus fruit that is a hybrid of tangerine or pomelo and grapefruit. It is for this reason I learnt the lesson of tasting the fruit BEFORE cooking - to give some idea of how much sugar you will need to cut the sour taste if need be. Taste as you progress with cooking the marmalade, to make sure it isn't too sweet, either. Add sugar in 1/4 to 1/2 cup quantities until you are happy with the balance of flavours :) Enjoy! and don't forget to try out the candied tangelo peel recipe (HERE). If you're doing both recipes at the same time, cook all of the peel down (half will be for the candied peel, half for the marmalade) then continue with the marmalade recipe with half of the softened peel.
To begin the marmalade, wash the tangelos and remove the skins while holding the fruit over a bowl or plate to catch any juice. Slice into just the skin when quartering, then pull away peel to expose the flesh. Put half of the peels in one bowl and any fruit, juice and seeds into a second bowl.
Cook Peel Down
Now we want to boil the peels to extract the bitterness and soften them. If you remove the pith before boiling, they lose their shape. Place the quartered pieces of peel into a medium-sized pot, cover with water and bring to a boil, boiling for 10 minutes. Drain and cover with water again and bring to a boil for a second time, boiling for 10 more minutes. Drain well, spread onto a cutting board or plate and cool to touch. Leave them to cool enough to handle to scoop out the white pith with a spoon. Trim ends of peel neatly, then julienne (cut into very fine strips). Set aside ready to add to marmalade later.
Extract JuiceRemove as much pith as possible from the fruit pieces. Chop the fruit roughly, placing into a big, wide heavy-based pot with all of the juice and seeds. Add the water (3 cups) and bring to a boil, simmering for 25-30 minutes. Pulse with an immersion blender until smooth, then pour into a colander lined with cheesecloth to catch the pulp/seeds. Tie up cheesecloth and position so the juice drips back into the pot, leave it for a couple of hours to allow all of the juice to drip through.
Make Marmalade
Measure juice into your jam-making pot, adding 3/4 cup of sugar per 1 cup of juice. Heat over medium until sugar dissolves, then taste, adding extra sugar (in 1/3 to 1/2 cup amounts) until you're happy with the flavour balance. Add the zest, stir and bring to a boil, boiling for 20 - 30 minutes or until mixture sets. Place a saucer in the freezer, adding a teaspoon of marmalade to the cold saucer to check set has occurred (will wrinkle after 30 seconds on the plate). If not, continue boiling and check after another few minutes. 
Prepare JarsPre-heat half-pint jars in boiling water for 10 minutes and the rings/seals in simmering water for 10 minutes. Once set has occurred, ladle hot marmalade into hot sterilised half-pint jars to 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct (if low add extra marmalade) then wipe rims, apply seals and twist bands on to fingertip-tight.
Processing
Process in hot water bath canner for 10 minutes. Turn off the heat and remove jars after 5 more minutes to a teatowel-covered bench to rest overnight. The next day check seals (shouldn't flex when pressed), remove bands, label and store in a cool, dry, dark place for up to 12 months. I made 4 x half-pints using this recipe.
Ingredients:
3 cups water
4 cups white sugar
Why not try this delicious Tangelo Marmalade, it would make a nice gift with the candied tangelo peel :(^_^):
LEARN MORE: MARMALADE FOOD PRESERVING GUIDE