Tangerine Marmalade with Cardamom & Rosewater

                         

We planted a tangerine tree in our garden some years ago and without us paying much attention to it, the tree somehow thrives on its own and produces a fair amount of fruits whenever autumn comes around.  When there are too many tangerines for us to eat I turn them into jars of marmalade to enjoy and give away.  Made from freshly picked, organically grown tangerines, the marmalade has an intense citrusy flavour unmatched by the shop-bought varieties.  It's a bit of work peeling each fruit to release their juicy flesh and then slicing the rind into thin strips.  If you have a mountain of fruits in front of you, enlist the help of family members or friends.  It's a relaxing, companionable way to spend time together in the kitchen.  Let the marmalade bubble away in the pot and be rewarded with a warm zesty aroma drifting through the house. You will be looking forward to breakfast toasts with your homemade spread, which can also be used to add sweetness and citrus zing to many dishes.  Choose tangerines that are firm and just ripe without any blemishes or bruises.  If you are sourcing them from the shops, make sure they are 'spray free' and brush off any wax coating under the tap before using.  I like to spice up my marmalade with cardamom and rosewater.  Feel free to opt out of these ingredients if you like yours plain.

Makes 4-5 cups of marmalade

 

INGREDIENTS

• 1.3 kg / 3lb tangerines 
• 4 cups sugar
• 6 cups water
• 2 tablespoons lemon juice or ½ teaspoon citric acid
• 9 green cardamom pods, crushed
• 1 tablespoon vanilla extract
• 2 tablespoons rosewater

EQUIPMENT                                    

• 3-4 medium-size heat-proof glass jars and lids
• a large heavy-based saucepan
• a wooden spoon
• a jam funnel
• a ladle
• 2 small plates

METHOD

1. Place two small plates in your freezer.  (They will be needed later to test for readiness of the marmalade.)
2. Wash jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used.
3. Wash the tangerines.  Remove wax coating under running water with a vegetable brush if required.  
4. Trim off ends, and cut each tangerine crosswise in half.  Remove and discard any seeds.
5. Peel skins off tangerine halves and place their flesh into a large heavy-based saucepan.
6. With a sharp knife, slice tangerine peels into thin strips and place them together with the flesh in the saucepan.  
7. Add water to the saucepan and bring it to a boil over high heat.  Reduce heat to medium and cook the mixture at a rapid simmer for about 20 minutes until the tangerine peels are tender, stirring occasionally. 
8. Add sugar and stir until completely dissolved.
9. Add lemon juice or citric acid, cardamon pods and vanilla.
10. Return to a boil and cook, stirring often, for 45-50 minutes until the mixture is thick and darkens slightly.  Remove any scum or foam from the top of the mixture all through the cooking process with a spoon.
11. To test for doneness, drop a spoonful of marmalade on a frozen plate. The marmalade is ready if a skin forms on the surface that wrinkles when pushed with your finger.  If it spreads out and thins immediately, continue cooking and test again later with the second plate. 
12. When the marmalade is ready, stir in the rosewater and cook for another 2-3 minutes.
13. Ladle the marmalade immediately into the warm sterilised jars, filling right to the top.  Take care as the mixture is extremely hot.  Use a jam funnel to avoid spillage.
14. Seal the jars with lids while the marmalade is still hot.  Turn the jars upside down for 2 minutes, then invert and leave to cool.  When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight. 
15. Label and date jars.  Store in a cool, dark place for up to 6 months.  Once opened, store in the refrigerator for up to 4 weeks.