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Tangelo Marmalade

Tangelo Marmalade
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Tangelo Marmalade

Serves: 8 jars

Preparation: 20 minutes

Cooking: 1 ½ - 2 hours

 

Ingredients

1.5kg tangelos
5 lemons
1.5kg sugar
11 cups water
½ star anise
1 cinnamon stick
5 cloves
Muslin cloth

 

Method

Cut the ends off the fruit, cut in half length-wise and then slice finely. Keep the seeds as you go

After slicing all the fruit, place it in a bowl with the water

Add the seeds tied up in muslin/cheesecloth. (The seeds release pectin into the mixture which helps the marmalade set.) Leave the fruit overnight

Transfer into a large pot and bring to the boil

Boil this mixture for 10 minutes before adding the sugar and spices

Simmer for between 1 and 1 ½ hours or until the mixture starts to thicken

A good way of testing if the marmalade is going to set is by spooning a small amount onto a saucer and placing it into the freezer for about a minute. If it sets then your marmalade is ready to be bottled

Remove the seeds in muslin

Spoon the marmalade into sterilised jars and seal immediately