Prep time 15 mins Cooking time about 2 hours Makes 500ml
550g tangerines 1 tbsp lemon juice 1.4 litres water 1.1kg sugar
Peel the tangerines, reserving the peel, and scoop the flesh out of the segments. Blend this, along with any pips and juice, in a food processor until smooth. Transfer to a heavybased saucepan. Scrape out as much of the pith from the peels as possible, then cut the peels into thin strips. Add these to the saucepan. Add the lemon juice and water and bring to the boil. Reduce the heat and simmer for about one-and-a-half hours, or until the rind is very tender and the mixture has reduced by half. Add the sugar and stir over a gentle heat until it dissolves. Bring to the boil again and cook for 10 minutes, skimming and discarding any froth from the surface. To test the consistency, place a teaspoon of the marmalade on a saucer in the fridge for a few minutes. If it is ready, it should set to a jelly-like texture. If not, continue to cook for a further five to 10 minutes. Allow the marmalade to cool slightly, then decant into 2 sterlised 250ml jars.