Tangerine And Tequila Marmalade..

Fancy making some Tangerine And Tequila Marmalade?

A tangy, taste-tantalising marmalade to liven up your toast!

Preparation 1 hour
Cooking approx.1 hour 30 minutes

Makes 6 x 450g jars


  • 10 tangerines or satsumas
  • 1 lemon
  • 1 litre water
  • 1.5kg Tate & Lyle Preserving Sugar
  • 150ml tequila

How to make this recipe:

1. Squeeze the juice from the tangerines or satsumas and lemon, reserving the pips. Put the juice into a preserving pan or large saucepan.

2. Scrape the pulp from the peel and put it onto a large square of muslin with the pips. Tie up the corners tightly and put it into the saucepan. Add the water.

3. Use a sharp knife to shred the citrus peel finely. Add the peel to the saucepan. Cover and leave to soak overnight (this helps to extract more pectin, which will help to give a firm set to the marmalade).

4. Next day, put the saucepan on the heat and bring to the boil. Reduce the heat, then cover and simmer gently for 40 minutes to soften the peel, then remove the lid and simmer gently for a further 15 minutes, so that the liquid reduces by about one-third. Remove the muslin bag, squeezing it with a wooden spoon to push as much of the liquid as possible back into the saucepan.

5. Tip the Tate & Lyle Preserving Sugar into the saucepan and add the tequila. Stir over a low heat until the sugar has dissolved. Increase the heat and boil steadily for 20 minutes, taking care to keep an eye on the marmalade to make sure that it doesn’t boil too rapidly.

6. Meanwhile, sterilize 6 x 450g jars by washing them in hot soapy water, rinsing well, and placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.

7. Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little marmalade onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).

8. Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.

Cook’s tip: 

The marmalade will set upon cooling, so long as you have followed the instructions for testing the setting point, even though it looks quite runny when you first pour it into the jars.

Tangerine And Tequila Marmalade recipe courtesy of Tate & Lyle Sugar:

This recipe is made using Tate & Lyle Sugars, for more delicious recipes visit Taste And Smile.


Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.



  1. Debbie-Dabble Blog and A Debbie-Dabble Christmas
    January 19, 2017 / 7:55 am

    Claire, Looks so good!! Thanks so much for taking the time to stop by and to comment!!Hugs,Deb

    • Clairejustine oxox
      January 19, 2017 / 10:37 am

      Thanks for stopping by Debbie also thanks for joining the blog hops 🙂

  2. Tamar SB
    January 19, 2017 / 10:08 am

    Oh wow! That sounds so marvelous. Hope you'll come link up!

    • Clairejustine oxox
      January 19, 2017 / 10:38 am

      Just linked up, thanks for stopping by Tamar 🙂

  3. Heather{Our Life In a Click}
    January 19, 2017 / 12:10 pm

    Oh does this sound GOOD!

    • Clairejustine oxox
      January 20, 2017 / 9:00 pm

      Thanks for stopping by Heather 🙂

  4. Miz Helen
    January 23, 2017 / 9:48 pm

    The Marmalade looks fantastic and you photos are just amazing! Hope you are having a great day and thanks so much for sharing your awesome post with us at Full Plate Thursday.Come Back Soon!Miz Helen

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