Tangelo Marmalade
March 29th, 2008
Stumble it!
I bought some organic Minneola Tangelos last time I went to the store. When I juiced one, I was shocked. It was practically a water balloon. I couldn’t believe how much juice came out of each one. I’ve been thinking about marmalade for a while now, and here was a perfect opportunity to make it.
My mother loves marmalade, so there was always a jar in the fridge for toast or PB&J sandwiches when I was growing up. I loved the rich orange color, I loved the little wisps of rind, and I loved the “adult” flavor–sweet and bitter at the same time.
I made just a small amount of marmalade because I didn’t feel like going through the effort of canning, and besides, I only had three tangelos left. One jar of marmalade would be perfect. In retrospect, this stuff is so damn good I’m sorry I didn’t buy out the store’s entire supply of tangelos to put up as much of it as possible. But I suppose there’s still time for that!
I think my absolute favorite way to eat marmalade is on toast with a little Earth Balance margarine to balance the sweetness. I’m not generally a toast and jam sort of girl, but I make an exception for marmalade. If you only enjoy your marmalade on toast, though, you’re really missing out. It makes an excellent glaze for tofu, seitan, or veggies. It’s perfect in between layers of cake. Mix it in with ice cream, make a dipping sauce for pot stickers… you get the idea. It works equally well for sweet and savory dishes.
You can use any citrus you want for this, including lemons. Traditionally Seville Oranges are used, but I really enjoy this version made with minneola tangelos–they’re a cross between a tangerine (super sweet) and a grapefruit (deliciously tart) and have tons of juice. Use whatever citrus that’s in season and organic (no nasty chemicals on the rinds) and you’ll have a wonderful result. Here’s the formula:
For every 1 lb fruit (weighed after zest and rind are removed)
3 Cups Water
2 Cups Sugar
50% Available ZestMakes approx. 16oz Marmalade
Additonal Add-Ins: A cinnamon stick, some thinly sliced ginger, hot chilies, star anise.
I used three tangelos which was about 1/2 lb peeled fruit, so my measurements were 1 1/2 cups water, 1 cup sugar, and 50% of the zest. That produced approximately 8 oz of finished marmalade.
Wash your fruit well and use a regular vegetable peeler to remove the zest. Take the zest off in wide strips, 1-2″ long. Discard 50% of the zest, leaving only the pieces that are in the best condition (no discoloration, etc).
Chop the zest. I prefer to julienne it (it’s just so gosh darn pretty that way), but any kind of small cut will do just fine.
Boil the zest in water for 10 minutes, then strain. Boil again in fresh water until tender. I boiled mine for about 10 minutes after the rinse, but the time to tenderness will depend on how you cut your zest. Strain and set aside once tender.
Meanwhile, chop up your fruit. You can remove the white pith if desired. I left mine on because I was lazy. If you leave yours on, too, remember that this will add to the weight. I wanted to use about 1/2 pound of fruit, so I measured a little heavy (11 oz. as opposed to 8 oz.) to account for the added weight of the peel.
Add fruit and water to a large sauce pot (you’ll need a lot of room in there, once the sugar starts to boil the volume will increase considerably). Boil the fruit and water for 15-20 minutes. You can use a potato masher to crush the fruit a bit if desired.
Let the fruit/water mixture sit until it’s cool enough to handle, then strain out the juice. Since I was making a small amount of marmalade, I only had 1 cup of juice after straining.
Add the juice, the zest and the sugar back to the pot. Boil for 15-20 minutes until a small amount of the the marmalade “sets-up” on a cold spoon or dish. The longer the marmalade cools, the thicker it will get. (Don’t worry if your marmalade doesn’t set up super-firm, it’s still tasty and will make a great glaze.)
Turn off the heat and let the marmalade sit for 20 minutes or so. Then pour it into jars. If you wish to preserve/can the marmalade, now is when you’d process it in a Boiling Water Bath. Without a BW bath, the marmalade must be refrigerated and consumed within several days. For canning instructions, follow the directions included with your canning jars.
Stay tuned, in a few days I’ll post a recipe for Grilled Marmalade Tofu.
Entry Filed under: canning, how to, recipe, sauce/dressing
33 Comments Add your own
1. Anna/Village Vegan | March 29th, 2008 at 3:32 pm
That looks so good (and pretty). I love tangelos– I think they’re my favorite citrus for eating!
2. Christine | March 29th, 2008 at 4:43 pm
Awesome! Love the pics. I love tangelos and never thought of making a marmalade. Going to give it a try!
3. Gabrielle | March 29th, 2008 at 6:59 pm
That top photo? Wow, so very beautiful. I just love the color orange… and orange marmalade is yum. This looks great!
4. Michelle Dawn | March 29th, 2008 at 7:36 pm
I’ve recently become a big fan of marmalade and can’t wait to try this. And I love the bright orange photographs -gorgeous! Thank-you.
5. Jessy | March 29th, 2008 at 8:04 pm
That sounds really simple, and fun to make. I have made candied orange peel before, and this seems like it has similar steps. I think that i will try this once i get some oranges!
6. nichole | March 29th, 2008 at 10:41 pm
i dont like marmalade, in fact i hate it, but now i want to try it homemade…
7. magpie | March 30th, 2008 at 12:19 am
lovely pictures! this seems like such a good description of how to make marmalade that I might muster up the courage to try it!
8. Elizabeth | March 30th, 2008 at 4:17 am
I am so jealous.. if it’s tangelo season where you are, that means that I still have 6 months to wait until it’s tangelo season down under…
*sob*
9. cdecocina | March 30th, 2008 at 5:07 am
Pretty nice…I love the photos. I also learned what tangelo is, i didn´t know. It sounds delicious.
10. Samantha | March 30th, 2008 at 7:07 am
I LOVE marmalade. You make it look so easy to make. I shall have to try it!
11. Lhagva | March 30th, 2008 at 7:54 am
Looks delicious, I love that I will try it TNX veganyumyum.com
12. AppetiteforChina | March 30th, 2008 at 8:46 am
I love how clear the pictures came out. The photo tutorial makes it look so easy.
13. Caitlin | March 30th, 2008 at 4:33 pm
Your pictures are gorgeous! Do you use colored paper/cloth as backdrops or do you just have amazing paint colors in your house?
14. meridith | March 30th, 2008 at 7:14 pm
All of a sudden I have a craving for toast and marmalade. Beautiful photographs, as always. So inspiring.
15. stonielove | March 30th, 2008 at 9:46 pm
wow that seems like a lot of work, but i’m sure it was worth it! yum!
16. caniche vagabundo | March 31st, 2008 at 8:41 am
It looks wonderful…
17. Shireena | March 31st, 2008 at 3:32 pm
What a lovely site you have here! These recipes look fantastic. I’m going to try the parathas tonight to go with a veggie curry.
I look forward to more posts.
Thanks!
-S
18. Lori- the pleasantly plump vegan | March 31st, 2008 at 6:26 pm
beautiful
19. mary | March 31st, 2008 at 9:19 pm
the way you describe this makes it sound wonderful enough to make, but in combination with the pictures it’s just plain irresistible!
20. VeggieGirl | April 1st, 2008 at 11:04 am
I’m smitten with orange marmalade, so I can only imagine how even MORE divine your tangelo version tastes - yum!!!!
21. amey | April 2nd, 2008 at 11:56 am
awesome. I love marmalades. a few years back i bought some amazing ruby red grapefruit marmalade at the farmer’s market. it was amazing. Ever since then i’ve had an interest in “alternative” marmalades. Great photos!
22. andrea gutierrez | April 2nd, 2008 at 9:00 pm
what a great blog!! i added a link on my herbivore group on seedlings:
http://greenisbeautiful.ning.com/group/herbivore
23. emily | April 3rd, 2008 at 12:36 pm
when would i add the ginger? looks delicious!
24. kate | April 6th, 2008 at 3:56 pm
Amazing pictures! I love this recipe.
25. vegetalion | April 6th, 2008 at 8:55 pm
orange marmalade is one of my favorite things. ever. I had no idea if could be so easy to make! thanks!
26. Wheeler's | April 7th, 2008 at 5:09 pm
Wow everything is so colorful! Looks delicious.
27. ham | April 8th, 2008 at 9:57 am
hi do you have the tutorial for felt cakes?
could you send it to my email or post the link?
thanks
28. tess | April 9th, 2008 at 12:01 am
How about Bergamot Marmalade!?! I think we’ll have to wait for bergamot season next year, but I’m so excited! (But in the meantime, Blue Chair in the Bay area makes a good one.)
29. A Selection of Cool Vegan&hellip | April 11th, 2008 at 5:39 pm
[…] has something a sweet (Tangelo Marmalade) and something a bit little sci-fi […]
30. Tartelette | April 15th, 2008 at 8:12 pm
You remided me of my mom’s marmelade. It does take a long time but it is so worth it! You captured the colors and the process perfectly!
31. TBC | April 26th, 2008 at 2:01 pm
Everything looks so much better through your lens!
I love marmalade but have never made my own.
32. Elizabeth | May 30th, 2008 at 1:15 am
Oh.. the tangelo season is nearly here.. And then I’ll be making tangelo preserves for all!!
33. Monte Slick | August 20th, 2008 at 6:23 pm
I think the crumb cake looks yummy-nummy! I’ve just become vegan, now about a month. My receipes are currently over and over. Now, I have exciting new ones I can see. I’d love to try your Nearly Raw Tahini Noodles.
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