How to make
For the preparation of this marmalade, it is recommended to use organic tangerines because the peel is also used.
Remove the stem from the tangerines, being careful not to tear their skin. You rinse them well and put them in a suitable container. Cover the tangerines with cold water, boil and reduce. Boil for about 3-4 minutes on medium high heat, then remove from the heat and strain the water.
Return the citrus fruits back, cover them with cold water again and boil. You repeat the procedure 3-4 times, leaving them to drain and cool completely after the last time.
In a suitable bowl, mix half the sugar, add lemongrass, coarsely chopped or star anise and tangerine juice. Mix them well.
The cooled tangerines are cut in half or into several large pieces, the seeds are removed and the juice separated during cutting is collected and added to the bowl with the other ingredients.
Add the tangerines, cover with cling film and refrigerate for 1 night.
The next day, the mixture is transferred to a double-bottomed pot and placed on the stove over high heat until it boils. Reduce and boil for about 10 minutes, stirring occasionally.
Mix the remaining sugar with pectin, add to the tangerine marmalade in the pot, bring the mixture to a boil again and boil for about 2 minutes or until all the sugar has dissolved.
The resulting mixture is removed from the stove and pureed in a blender, and if desired, you can remove the anise or lemongrass.
While still hot, the marmalade is transferred to dry, clean jars and turned upside down.
The listed products are for 2 jars of tangerine marmalade.
