Name: Spiced Tangelo Marmalade Recipe
Total time: 95 min
Yield: 2
Cuisine: Swiss

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

A traditional condiment of marmalade is made new with the citric character of tangelo. Allow 6 hours or overnight infusing plus 5 mins cooling time. You'll need a 10cm piece of muslin for this recipe. 

How to make Spiced Tangelo Marmalade Recipe

Ross Dobson

Crawler

Swiss

<p>A traditional condiment of marmalade is made new with the citric character of tangelo. Allow 6 hours or overnight infusing plus 5 mins cooling time. You'll need a 10cm piece of muslin for this recipe. </p>

Vegetarian

Tangelos,  washed

L cold water

White sugar

1 x cm cinnamon

Whole star anise

Whole cloves

Use a sharp knife to remove ends from tangelos. Cut in half lengthways, then thinly slice crossways, reserving the seeds. Wrap seeds in muslin and tie with white unwaxed kitchen string to create a pouch. Place tangelo, muslin pouch and water in a glass or ceramic bowl. Cover and set aside in a cool place for 6 hours or overnight to infuse.

step 1

Transfer mixture to a large heavy-based saucepan. Bring to the boil over medium-high heat. Boil, stirring, for 10 minutes or until rind is tender.

step 2

Reduce heat to medium-low. Add the sugar, cinnamon, star anise, cloves and lemon rind and cook, stirring, for 10 minutes or until sugar dissolves. Increase heat to medium and gently boil, stirring occasionally and using a metal spoon to remove scum that rises to the surface, for 1 hour or until mixture thickens and is at setting point. (to test if mixture is at setting point, place a saucer in the freezer for 5 minutes to chill. Spoon a little marmalade onto saucer. Return to freezer for 2 minutes or until marmalade is cold. Touch to see if it is set and gel-like. If not, continue cooking, testing every 5 minutes.).

step 3

Remove from heat. Discard muslin pouch. Set aside for 5 minutes to cool. Wash four 375ml (1 1/2-cup) capacity preserving jars and lids in hot soapy water. Rinse well. Drain upside down on a rack. Stir marmalade to distribute fruit. Ladle into jars, seal and turn upside down for 2 minutes. Turn upright and set aside until cooled. Label, date and store.

step 4

Taste