Quick Tangelo Marmalade
Community Recipe from
- 3 pound(s) tangelos
- Wash & quarter 3 lbs tangelos (about 8-10 small) Over a medium bowl using a handheld juicer, juice the fruit. Peel the rinds from the juiced segments. Slice the rinds into 1/4 in. wide strips and discard the rest of fruit. Over a small bowl, split 1 vanilla bean and scrape seeds (reserving both the pod & the seeds) In a large dutch oven, combine juice, rinds, vanilla pod and seeds with 4 cups sugar; 1 cup water and half of a granny smith apple. Bring to a boil, then reduce heat to low and simmer, stirring occasionally until rinds are tender and liquid is thickened, about 1 hour. Remove and discard apple and vanilla pod. Set marmalade aside to cool completely, about 1 hour. Transfer to a large clean glass jar and store, refrigerated, up to 2 weeks. Makes 3 1/2 cups
This recipe is a personal recipe added by EleanorCook and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note
Quick Tangelo Marmalade Recipe at a Glance
- COURSE: Dips/Spreads