Fragrant Winter Vitamin! π Homemade Tangerine Marmalade
Boost Your Winter Immunity! π Enjoy Healthy Flavors with Sweet & Tangy Tangerine Marmalade
My family isn’t big on fruit, so even small purchases often end up going bad. That’s why I rarely buy fruit. However, I saw these large, not-too-sour tangerines and bought a bag. My kids ate about five and then lost interest. Worried they would spoil, I decided to make tangerine marmalade! Fruit preserves are incredibly easy to make β all you need is fruit and sugar. This time, for a healthier option, I used xylos sugar and allulose. I considered peeling the tangerines completely to use only the flesh, but ended up just removing the pith and chopping them finely. Peeling the white pith alone made my fingers cramp! π After about 3 days of refrigeration, the sugar dissolved, and we were already enjoying it as tea. My children, after tasting it, exclaimed, ‘What is this? It’s so delicious!’ and ate every last bit, including the pulp. It would also be wonderful served with simple snacks. The delightful tangerine aroma fills the air, and this vitamin C-rich tangerine tea can be enjoyed warm. How about trying it as a way to prevent colds this winter? π
Main Ingredients- 8 fresh tangerines
For the Marmalade- 2 cups xylos sugar (approx. 280g)
- 5 Tbsp allulose (adjust to taste)
- 2 cups xylos sugar (approx. 280g)
- 5 Tbsp allulose (adjust to taste)
Cooking Instructions
Step 1
First, thoroughly wash the fresh tangerines. Scrub them with coarse salt or baking soda to remove any pesticide residues, then rinse them well under running water.
Step 2
After washing, peel the tangerines completely. Then, carefully peel off the white pith, the spongy layer beneath the skin, as thinly as possible. This step can be a bit tedious, but it reduces any bitterness, resulting in a cleaner-tasting marmalade.
Step 3
Finely chop the peeled tangerines. If you choose to keep the peel on (after thorough washing), chop it finely as well. Remove any seeds.
Step 4
Sterilize a glass jar for making the marmalade by boiling it in water. Ensure the jar is completely dry before use. This step is crucial for preserving the marmalade safely and hygienically.
Step 5
Place the chopped tangerines into the prepared glass jar. Layer the xylos sugar over the tangerines. A 1:1 ratio of fruit to sugar is a good starting point, but feel free to adjust the sugar amount based on your preference.
Step 6
Evenly sprinkle the allulose over the sugar layer. Since allulose is less sweet than sugar, you might want to increase the sugar slightly or adjust the allulose amount if you prefer a sweeter taste.
Step 7
Once all the tangerines, sugar, and allulose are in the jar, cover the top layer completely with sugar. This prevents the tangerines from being exposed to air, which helps prevent spoilage, and also aids in dissolving the sugar.
Step 8
Close the lid and refrigerate for at least 3 days to allow it to mature. While you can consume it earlier, aging it allows the sugar to dissolve completely and the flavors to meld beautifully, creating a richer taste.
Step 9
To make tangerine tea, add a spoonful of the matured marmalade to a cup of warm water and stir well. For a refreshing tangerine ade, mix it with sparkling water or cold water. Enjoy the whole tangerine pieces as well for an extra burst of flavor!
