Food & Cooking Recipes Breakfast & Brunch Recipes Tangerine Marmalade 3.6 (84) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Trending Videos Close this video player Photo: Romulo Yanes Prep Time: 45 mins Total Time: 1 hr 35 mins Yield: 5 cups This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns. Ingredients 3 pounds tangerines (about 18), unpeeled, washed, ends trimmed, and cut crosswise into thin slices 4 cups sugar Directions Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes. Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely. Cook's Notes To store, refrigerate marmalade up to 1 month, or freeze, up to 6 months. Originally appeared: Everyday Food, December 2011 Rate It PRINT