Fresh off the tree from my neighbours’ house…
Sterilize 4-5 jam jars. Place a metal spoon in each jar (this ensures that the glass jar will not crack when the hot jam is poured in).
Halve the tangerines & deseed them. Tie the seeds in a small piece of cheesecloth & reserve them.
Now quarter the tangerines & then snip finely into strips with kitchen scissors.
Put the strips with the pouch of seeds in a heavy bottom pan on full heat. Boil for 2-3 minutes till the peel is tender, stirring constantly.
Add water & boil for 2-3 minutes. Now add sugar, stirring constantly.
Continue to boil on full heat for a further 10-15 minutes until the mixture thickens & the strips becomes translucent.
Drop a few drops on a cold plate (like a metal steel plate to check if the jam is setting).
Put off the flame, discard the muslin pouch with the seeds & cool the pan slightly in a bath of cold water for 10minutes.
Now pour the marmalade into the jars. Refridgerate.
Citrus preserves are generally called ‘Marmalades’. The satisfaction of making your own jar of marmalade is worth all the effort that goes in.
In jars & waiting for despatch!
Gotta get this to Andreas‘ for her ‘Grow Your Own’ event quick. She hosts an event that celebrates the bounty of the garden.
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