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Tangerine And Tequila Marmalade: Tangy, Taste-Tantalising

Tangerine And Tequila Marmalade. Hello Friends. Fancy making some Tangerine And Tequila Marmalade? A tangy, taste-tantalising marmalade to liven up your toast!

Tangerine And Tequila Marmalade

How To Make Tangerine And Tequila Marmalade:

Preparation 1 hour
Cooking approx.1 hour 30 minutes

Makes 6 x 450g jars

Ingredients:

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.

Test The Marmalade:

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

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. What do you think of this Tangerine And Tequila Marmalade recipe? Fancy trying it?

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Tangerine And Tequila Marmalade

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How To Make Tangerine And Tequila Marmalade:

Tate & Lyle Sugar
Fancy making some Tangerine And Tequila Marmalade? A tangy, taste-tantalising marmalade to liven up your toast!
Prep Time 30 mins
Cook Time 1 hr 30 mins
Course Breakfast
Servings 6 Jars

Ingredients
  

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

Instructions
 

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

Notes

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.


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7 comments so far.

7 responses to “Tangerine And Tequila Marmalade: Tangy, Taste-Tantalising”

  1. Debbie-Dabble Blog and A Debbie-Dabble Christmas says:

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

  2. Tamar SB says:

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

  3. Heather{Our Life In a Click} says:

    Oh does this sound GOOD!

  4. Miz Helen says:

    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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