microwave tangerine marmalade

nina corbett nina@putsup.com www.putsup.com

December 15, 2009

microwave tangerine marmelade


microwave tangerine marmalade
Tangerines and sugar, that's all it takes, add a food processor and a microwave and you have (almost) instant marmalade!

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Beginners, if you are intimidated by marmalade this is a great recipe to try. Don’t get me wrong, I adore marmalade, but it is a lot of work. Just thinking about it, all the slicing, peeling and pith removal makes me tired. This time of year every extra moment is welcome.
By utilizing the food processor and the microwave, start to finish, you can bang this out in thirty minutes, even faster if you use seedless tangerines and resist the urge to multi-task.
Not as complex or refined as a traditional marmalade, it is fantastic nonetheless, and a great addition to every jammers repertoire. Some might consider it cheaters marmalade, but given the work/outcome ratio it’s a winner in my book.
If you have a few extra tangerines lying around you can whip this up fast and seem like a star.

YEILD: 1pint
NOTES:
  • Use the most flavorful tangerines you can find.
  • Do not double the recipe, the microwave will not like it and you will end up with a giant mess.
  • Use a high-sided microwaveable container as the jam bubbles up. I like to use my 2-quart glass mixer bowl, which I can pour directly into the jars from.
  • After you get the basic technique down feel free to play a bit adding a touch of booze or spices.
INGREDIENTS:
  • ¾ lb tangerines, (Satsuma, Clementine or Dancy)
  • 1 ¼ cup sugar
  • 1-tablespoon rum (optional)
  • ½ teaspoon freshly grated nutmeg (optional)
METHOD:
Start your hot water bath and prepare your jars and lid.

Peel and seed tangerines (or get seedless) removing and discarding all the white stringy bits from the outside and down the center of the fruit.

Place peel, pulp and sugar in the bowl of a food processor. Puree, making sure that all the peel and section skins are reduced to a pulp. It will be quite liquidly.

Pour into a high-sided microwaveable bowl adding rum and nutmeg. Cover tightly with saran wrap that you have pierced a few times to vent.

Microwave on high for 5 minutes.  Stir; remove saran wrap and return to microwave for 7 minutes.  Remove, stir and check thickness. At this point, depending on the juiciness of your fruit you may want to return it to the microwave for another 2-3 minutes. It continues thickening as it cools.

Stir again and pour or ladle marmalade into your prepared jars, leaving 1/2-inch headroom and removing any air bubbles. Wipe rims and place lids on screwing on lightly.
Place jars in canner making sure the jars are submerged. Return to a boil and process 5 minutes (timed from the boil) for 4oz jars and 10 minutes for 8oz jars. Remove canner lid and wait 5 minutes before carefully removing jars. Place jars on towels or a cutting board to cool. Label and enjoy. 

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