There is a groovy little google group called PreserveNation. The facilitator, Ernest Miller teaches classes on preserving and stock, making your own vinegars and the like. How awesome is that! We’ll try to get him to come to the market and teach us a thing or two.
In the mean time, you can join the group. He just sent out a great post about tangerines, which are at their peak right now. Here is a re-post of the recipe…but go check out the group! Preserve Nation
Tangerine Marmalade (from Blue Ribbon Preserves by Linda J. Amendt)
Makes about 6 half-pint jars
1 cup zested or thinly sliced tangerine peel (do not pack)
1 cup water
1/2 cup strained fresh tangerine juice
3/4 cup water
1/8 tsp baking soda
2 3/4 cups tangerine supreme* and finely chopped fruit plus enough reserved
juice to equal 3 cups (18-24 tangerines)
5 cups sugar
1 (3-oz) pouch liquid pectin
In a small bowl, combine peel and 1 cup water. Let soak for 10
minutes. Drain peel and discard the water.
In an 8-qt pan, combine the peel with the tangerine juice, 3/4 cup
water and baking soda. Over medium-high heat, bring to a full boil.
Reduce the heat, cover and simmer for 10 minutes, stirring
occasionally. Stir in the fruit. Cover and simmer 10 minutes more.
Remove the cover and stir in the sugar. Heat, stirring constantly,
until the sugar is completely dissolved.
Increase the heat to medium-high and bring the mixture to a full
rolling boil, stirring constantly. Stir in the contents of the pectin
pouch. Return the mixture to a full rolling boil, stirring constantly,
for 1 minute. Remove the pan from the heat. Skim off any foam.
Gently stir the marmalade to distribute the fruit and allow marmalade
to cool for five minutes. Ladle the marmalade into hot jars, leaving
1/4-inch head space. Wipe the jar rims and threads with a clean, damp
cloth. Cover with hot lids and apply screw wings. Process in a water
bath for 10 minutes (half-pint) or 15 minutes (pint).
*supreme is when you cut the citrus in to segments after removing the peel with a knife.
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