DIY – Spring Tangelo Marmalade
Making your own marmalade is easy and fun. Plus you get to enjoy and share this sweet treat. Hale Groves Spring Tangelos are the perfect citrus to make this tangy fruit topping. In this easy recipe, all of the thickening and cooking takes place before you put it in jars, so no messy water baths or boiling glass jars to deal with. You will need canning jars to hold 3 cups of marmalade. (Three of the small one-cup jars work well.)
- 4 Hale Groves Spring Tangelos
- 1 cup water
- 1 cup sugar
- 1 tsp vanilla extract
Sterilize canning jars and lids by running them through a dishwasher cycle with heat dry, or by soaking them in a solution of 1 gallon of water plus 1 tablespoon of bleach for 15 minutes, then air drying.
Cut tangelos in half, and slice into 1/8 inch thin slices. Remove any seeds. In a saucepan add tangelo slices, water, sugar, and vanilla extract. Bring to a boil over medium-high heat. Once a rolling boil is achieved, reduce heat to low. Allow the mixture to simmer uncovered and stir occasionally. Simmer for about 30 to 40 minutes, stirring occasionally, until mixture is thickened. The marmalade should reach the consistency of a heavy syrup.
Transfer marmalade to jars, seal with lids, and allow to cool to room temperature. Once cooled to room temperature, refrigerate for at least four hours before first use. You can store the marmalade in the refrigerator for up to three weeks. Share and enjoy!
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