What do you do if you have lots of tangerines and have to finish them before they go bad? There are many ways how to use up tangerine in the recipe, we can peel and chop it then freeze it for making any kind of juices or smoothies. Also we can use it for a salad dressing, or mix them to make either vegetable or fruits salad. This time I am going to use them to make marmalade. And I will combine it with mayor lemon. Marmalade is a preserve made from the juice and peel of citrus fruits boiled with sugar and water, usually they use oranges and prepared like jam. But this time I am going to make mine with tangerine and lemon instead of oranges. We can use marmalade for food recipe, spreading on toasted bread, or even for hot drink or cold drink. Sounds good right? So let’s make it now.

I got the idea for this recipe while munching on chocolate-coated orange peels.This burns easily because of the cocoa, so be careful. Other than that, just make it like regular french toast. Recipe by Mawaru7

I served this with mashed garlic cauliflower, and chickpeas Rogan Josh.

Hi everyone, hope all is good!!! Yesterday, was the Children’s Cooking Workshop that I had mentioned a while back and what can I say except that it was wonderful…:) I had decided on making Chicken Soulvaki with Peta Bread and Greek Salad. I arrived around 10:00 am, and that gave me more than enough time to prepare the Chicken Souvlaki. 🙂 The children were fantastic they helped out in every way they could by cutting the Tomatoes, Cucumbers, Peppers and finally topping the salad with Feta Cheese. It was an all around lovely day with much fun and laughter.I did get back rather late so I needed to work on the recipe for today, and so since summer is coming to an end for most around the world…Schools will start in a few weeks, others are coming back from vacationing, 🙁 I thought what better way to start off this morning with this delicious Blueberry Marmalade on my toast. A lovely start in the morning is always the first meal of the day and I am a firm believer that Breakfast is very important. If you love Blueberries try out this very simple recipe and let me know what you think!!!

This is a delicious Scottish marmalade cake - spicy, tangy, fruity, sweet - what more could you want!

Iyokan were cheap so I took this chance to make lots of marmalade.I think a ratio of peel, flesh, sugar of 1:2:1.5 is the most delicious. Blanch the Iyokan peel until the water runs clear when drained and rinsed. After blanching, the white pith will be easy to remove with a knife. Recipe by commeline

Combining the butter, honeyl, marmalade and cheese creates a sweet & salty taste that I love.You will become addicted to the mild sweetness of the orange marmalade with the slightly salty taste of the cheese.This is my favorite combination of ingredients for pound cake.-When removing the cake from the pan, if it seems like it's going to fall apart, leave it in the pan a while longer and let it cool. Once it has cooled completely, it shouldn't fall apart when it is removed from the pan.-Instead of rum, you can use cointreau or orange liqueur as well. Recipe by Timo.

I made this jam because I was given a lot of yuzu as a gift.I recommend not making too much. (It's hard to make and store a large amount.) Make sure that you taste it, and if it's sour, increase the sugar to your liking. It hardens when cooled, so turn off the heat when it's still a little bit runny. The key is not to simmer for too long. Recipe by Mangetsu152000.

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 am trying to grow lemon trees at my house. I love lemons, and other citrus. So I am looking ahead to make recipes with lemons. Sweet, tart, and a tiny bit bitter in a good way. Be sure to get all the pith you can off the fruit and maybe use it as fertilizer or compost. Just don't use it in the recipe. It will turn super bitter. This is for just about all citrus.

My friend taught me this recipe in my school days.At that time, I was taught to use 1 part soy sauce to 1 part marmalade, but now I use our family's golden ratio of 1:2.It's a perfect balance of flavors; the sweetness of marmalade is not too overpowering, and the soy sauce isn't too salty.Just grill and simmer. It's so easy. Recipe by Mugitarou

A recipe I found on a page of a magazine I must have torn out years ago (Recipe credit to Jane Curran and Rebecca Smith) but today I finally baked it, because I had a jar of marmalade sitting in the fridge that my daughter wanted for Paddington, but decided she didn't like.