Remember Maude Ellen marmalade? In yee olden days of the Can Jam, I determined that marmalades need names that reflect their flavor notes (and attitudes) and the winning name/note behind the famous grapefruit and chile marmalade is a prime example of what winning this name that marm contest might look like.
Well, we have a new marmalade on the scene, one that I’ve been making for the last couple years. It’s a trusty little holiday marmalade and uses the pectin power from cranberries to give it a boost in setting up. It’s bright and vibrant, bold and a little tart.
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Enter to win by commenting on this blog post or on the above photo on instagram by December 15. US residents only please. The marmalade committee (my wife and I) will select a winner based on a collective look at the name offerings.
Tangerine Cranberry Marmalade
yields just about 5 half-pints
1. Wash with warm water 7-8 organic tangerines (2 lbs). Use a very sharp knife and slice off each end, cut the tangerines in half from end to end and then slit a ‘v’ in the inside of each half and feel with your finger to remove seeds. Slice halves into 3 or 4 sections lengthwise and dice each of those sections individually into triangles.
2. Combine tangerine pieces with 2-1/3 cups sugar, 1/2 cup fresh lemon juice (the juice from ~2 lemons) and bring to a simmer in a medium-sized saucepan. While that simmers place seeds and pith from 2 lemons in a metal tea ball. Remove tangerine mixture from heat and pour it into a glass bowl to let cool on the countertop until you can cover it and move it to the refrigerator overnight. Place prepared tea ball into mixture.
3. The next day, place 6 half-pint jars in your canner pot, cover to just below the rims with water and bring to a boil. Prepare your lids by placing them in water in a small saucepan. Don’t turn them on to simmer just yet.
4. In a separate small saucepan pour 2 cups water over 12-oz bag of fresh or frozen cranberries. Heat over medium heat until cranberries are popping rapidly, mash and simmer for 5 more minutes.
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Strain cranberry juice directly into your preserving pan and add refrigerated mixture; place over low heat until sugar dissolves and then raise heat to med-high. Skim foam as it cooks. Now is a good time to put your lids over low heat.
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You’ll know your marmalade is done when the bubbles have spaced out, and they are larger and become darker in appearance. Depending on your pot, this will take anywhere from 12-15 minutes. The gel point is 221°F; remove the pot from heat when you begin testing for set and use a thermometer or frozen spoons to determine whether or not it has set.
5. Remove seed ball and ladle mixture into hot jars leaving 1/2”-inch ‘headspace’, the distance between the fruit and top of the rim. Wipe rims with dampened, clean cloth or paper towel. Seal with two-piece lids.
6. Process for 10 minutes in boiling waterbath.
Kate