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Spiced tangelo marmalade
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Elevate classic marmalade with zesty tangelo twist. Infuse for 6 hours, strain, and cool for 5 mins. Get muslin ready!
Ingredients:
  • 4 thin strips lemon rind
  • 8 (about 1.3kg) tangelos, washed
  • 2.5L (10 cups) cold water
  • 2kg white sugar
  • 1 x 7cm cinnamon stick
  • 1 whole star anise
  • 2 whole cloves
Instructions:
  • Trim the ends off the tangelos using a sharp knife. Halve them lengthwise, then thinly slice crosswise while saving the seeds. Wrap the seeds in muslin, tie with white unwaxed kitchen string to make a pouch. Combine tangelos, muslin pouch, and water in a glass or ceramic bowl. Cover and let it sit in a cool place for 6 hours or overnight to infuse.
  • Pour the mixture into a large heavy-based saucepan. Heat over medium-high heat until it comes to a boil. Cook for 10 minutes, stirring constantly, until the rind is tender.
  • 1. Lower the heat and mix in the sugar, cinnamon, star anise, cloves, and lemon rind. Stir and cook for 10 minutes until the sugar dissolves. 2. Increase the heat to medium and gently simmer the mixture, stirring occasionally. Skim off any scum and cook for about 1 hour until the mixture thickens to the desired setting point. 3. To test if the marmalade is set, chill a saucer in the freezer. Spoon a small amount of marmalade onto the saucer, return it to the freezer for 2 minutes until cold. Check if it is set and gel-like. If not, continue cooking and testing every 5 minutes.
  • Once off the heat, remove the muslin pouch and allow the mixture to cool for 5 minutes. Clean four 375ml (1 1/2-cup) capacity preserving jars and lids in hot, soapy water. Rinse thoroughly and place upside down on a rack to dry. Stir the marmalade to evenly distribute the fruit. Fill the jars with the marmalade, seal, and briefly turn them upside down for 2 minutes. Flip them upright and let them cool. Label, date, and store appropriately.

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