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Add a photoRaciónes: 12
Ingredientes
- 450 gm tangerines
- 2 lrg lemons
- 1Â 1/4 lt water
- 1Â 7/20 kg sugar
- 25 gm blanched almonds cut into slices lengthways
Direcciones
- See Preserving infoTangerines are not easily available nowadays but we made this with something called Mineolas described as having a different tangerine flavour. We thought it quite delicious!
- First scrub all the fruit and then dry it.
- Cut each one in half and squeeze the juice reserving it in a bowl.
- Next thinly slice all the peel into strips.
- Put the juice peel and1.25litres of water into a large saucepan or possibly a preserving pan.
- Bring everything to the boil and then simmer very gently without covering till the peel is absolutely tender (you should be able to squeeze it apart with your thumb and forefinger); this will take about 30 min.
- Take the pan off the heat stir in the sugar and let it dissolve.
- Then return the pan to the heat and boil till setting point is reached see Preserving info ours took 30 min to set.
- Remove the pan from the heat let it settle for 15 min and then stir in the almonds.
- As soon as the marmalade is cold sufficient and the fruit and nuts have stopped floating on the surface and are distributed proportionately throughout the liquid pour into warmed jars and cover with a waxed disc.
- Seal and label when cool.
- Makes approx. 1.8kg
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 12 servings | |
| Calories 469 | |
| Calories from Fat 10 | 2% |
| Total Fat 1.19g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 86mg | 2% |
| Total Carbs 118.37g | 32% |
| Dietary Fiber 1.0g | 3% |
| Sugars 116.6g | 78% |
| Protein 0.82g | 1% |
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