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Making and Canning Tangelo or Honeybell Marmalade

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Tangelo or Honeybell marmalade is one of our favorites. It is easy to make using this recipe even though the tasks need to be spread out and over a period of three days. This tangelo marmalade canning process softens the outer skin, rind or peel and lets it maserate to optimize the flavor. If you are well organized, this presents no problem and you might find it easier to have the preparation and canning procedure spread out.

Note that it's best to only use organic fruit for marmalade, with no pesticides. Any pesticides used in inorganic fruits would have settled within the skin, peel or rind and would be cooked and sealed into your canned goods, making a less than wholesome product.

We use the same cooking and canning procedure for all marmalades: it is a traditional and simple tangelo marmalade recipe, which we believe gives the tangelo marmalade the best flavor. The first day, the tangelos are cut and parboiled with half the sugar. The tangelo marmalade is then left to maserate for a day. The second day, the tangelo marmalade is parboiled again and then left to maserate another day. The third day, the tangelo marmalade is boiled again and canned.


Ingredients

Per 1/2 Pint (8 oz.) Jar

6 Jars

8 Jars 10 Jars 12 Jars
Tangelos 1/2 lb. 3 lbs. 4 lbs. 5 lbs. 6 lbs.
Sugar 1 cup 6 cups 8 cups 10 cups 12 cups

 

 

 

 

 

Yield may vary slightly.

This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving

We do not recommend the use of added pectin in marmalade. If chosing to do so, please follow the pectin manufacturer's instructions.

Making Traditional Tangelo or Honeybell Marmalade, Step 1 Making Traditional Tangelo or Honeybell Marmalade, Step 2 Making Traditional Tangelo or Honeybell Marmalade, Step 3

1. Day 1: Finely slice and quarter the fruit.

2. Place into a large bowl or measuring cup and press down as much as possible.

3. If necessary, add enough water to bring the liquid level up to the top of the fruit.

Making Traditional Tangelo or Honeybell Marmalade, Step 4 Making Traditional Tangelo or Honeybell Marmalade, Step 5 Making Traditional Tangelo or Honeybell Marmalade, Step 6

4. Put fruit in a kettle and add half of the sugar.

5. Bring to a boil then simmer for 10 minutes.

Cover and let stand for 24 hours.

6. Day 2: Bring to a boil then simmer for 10 minutes.

Cover and let stand for 24 hours.

Making Traditional Tangelo or Honeybell Marmalade, Step 7 Making Traditional Tangelo or Honeybell Marmalade, Step 8

7. Day 3: Add remaining Sugar.

Bring to a boil then simmer for 20 minutes.

8. Check to make sure liquid resembles a thick syrup by placing on a plate, letting it cool then turning it slightly. If the tangelo marmalade is not thick enough, continue cooking and retesting.

9. Can and process exactly as you would for Canning Jams.

 

Video 1: Making and Home Canning Jam and Infused Fruit

If you are new to home canning, we recommend you begin with this video.

You will learn how to can jam, infuse fruit and then process them

in a hot waterbath canner.

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