Natsumikan Tangerine Marmalade

Name: Natsumikan Tangerine Marmalade
Cuisine: American
Ingredients: 5 Natsumikan; 1 half of the weight of the pulp and peel combined Granulated sugar; 1 Kirschwasser or white wine

cookpad.japan @cookpad_jp

I received natsumikan and decided to make marmalade out of them. I think this marmalade has a less bitter flavor than the hassaku marmalade I made before.

The seeds contain pectin, which helps thicken the marmalade.
If you're going to store the marmalade for a long period of time, increase the amount of sugar.
I use this marmalade in my homemade desserts or as a topping on yogurt. Recipe by Amawakame

I received natsumikan and decided to make marmalade out of them. I think this marmalade has a less bitter flavor than the hassaku marmalade I made before.

cookpad.japan @cookpad_jp

I received natsumikan and decided to make marmalade out of them. I think this marmalade has a less bitter flavor than the hassaku marmalade I made before.

Saved

Ingredients

5Natsumikan
1half of the weight of the pulp and peel combined Granulated sugar
1Kirschwasser or white wine

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Steps

1

Wash the natsumikan well and remove any residue.
2

Separate the pulp and peel. Don't worry even if the seeds are still in the pulp. Boil the peel in hot water for 3-5 minutes.
3

Squeeze excess water from the peel and julienne. If you find the amount of peel to be too much, decrease the amount.
4

In a pot, add the pulp, the peel, and granulated sugar and simmer over medium heat.
5

If the scum bothers you, skim it off the top. Turn the heat down to low and simmer while taking the seeds out.
6

Adjust the sweetness, and add Kirschwasser at the end.
7

Sterilize and dry the jar before pouring in the marmalade for storage.
8

This time the tangerine pulp weighed 760 g and the peel weighed 270 g, so I used 520 g of sugar.