Imagine spreading a burst of sunshine on your morning toast—a marmalade so vibrant and unexpected that it will revolutionize your breakfast routine! This Tangelo and Ginger Marmalade isn't just a preserve; it's a culinary adventure that combines the bright, citrusy punch of tangelos with the warm, spicy kick of fresh ginger. Perfect for adventurous home cooks and preserve enthusiasts, this recipe promises to elevate your preserving skills and tantalize your taste buds with a unique flavor profile that dances between sweet, tangy, and subtly spicy.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Preserves
Serves: 4 jars
Ingredients
- 4 tangelos (peeled and chopped)
- 1 cup fresh ginger (peeled and grated)
- 3 cups sugar
- 2 cups water
- 1/4 cup lemon juice
Instructions
- Prepare the tangelos by washing thoroughly, then carefully peel and remove any white pith. Chop the tangelo flesh into small, uniform pieces, capturing any released juice.
- Peel the fresh ginger root using the edge of a spoon. Grate the ginger finely using a microplane or fine grater to release maximum flavor and ensure smooth texture in the marmalade.
- In a large, heavy-bottomed stainless steel or copper preserving pot, combine the chopped tangelos, grated ginger, sugar, water, and lemon juice. Stir ingredients to ensure even distribution.
- Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent sugar from burning and ensure even cooking.
- Reduce heat to medium-low and maintain a steady simmer. Allow the marmalade to cook, stirring occasionally, until it reaches the setting point (approximately 220°F or 104°C on a candy thermometer).
- To test marmalade's readiness, place a small amount on a chilled plate. If it wrinkles when pushed with a finger, it has reached the correct consistency.
- Remove from heat and let the marmalade rest for 5-10 minutes to allow flavors to meld and slightly cool.
- Carefully ladle the hot marmalade into sterilized glass jars, leaving 1/4 inch headspace. Wipe jar rims clean and seal with sterilized lids.
- Process sealed jars in a boiling water bath for 10 minutes to ensure proper preservation and create a vacuum seal.
- Remove jars and allow to cool completely at room temperature. Check seals and store in a cool, dark pantry for up to 12 months.
Tips
- Choose ripe, firm tangelos for the best flavor and maximum juice content.
- Use a candy thermometer for precise temperature monitoring during the setting process.
- Sterilize your jars thoroughly to ensure safe, long-lasting preservation.
- Grate ginger finely to distribute its flavor evenly throughout the marmalade.
- Allow the marmalade to rest briefly after cooking to let flavors meld and develop.
- Store in a cool, dark place to maintain the marmalade's vibrant color and fresh taste.
- For an extra flavor boost, consider adding a cinnamon stick during cooking for depth.
- Be patient during the setting process—rushing can lead to runny marmalade.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 102g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
