Quick Tangelo Marmalade

Name: Quick Tangelo Marmalade
Prep time: 30 min
Total time: 1 h 30 min
Yield: 3 - 4 c.
Ingredients: 3 lb. tangelos (about 8-10 small fruits); 1 vanilla bean; 4 c. sugar; 1 c. water; 1/2 Granny Smith apple

By Carrie PurcellPublished: Jan 18, 2013

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Andrew Purcell

Yields:

3 - 4 c.

Prep Time:

30 mins

Total Time:

1 hr 30 mins

Cal/Serv:

With the sweetness of a tangerine and tartness of a grapefruit, making a marmalade from tangelo gives this fruity spread a intensely complex citrus flavor.

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Ingredients

3 lb. tangelos (about 8-10 small fruits)
1 vanilla bean
4 cups sugar
1 cup water
1/2 Granny Smith apple

Directions

1. Step 1Wash and quarter tangelos. Over a medium bowl, and using a handheld juicer, juice the fruit. Peel the rinds from the juiced segments. Slice the rinds into 1/4-inch-wide strips and discard the rest of the fruit.
2. Step 2Over a small bowl, split vanilla bean and scrape seeds (reserving both the pod and the seeds).
3. Step 3In a large Dutch oven, combine juice, rinds, and vanilla pod and seeds with sugar, water, and Granny Smith apple. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until rinds are tender and liquid is thickened, about 1 hour. Remove and discard apple and vanilla-bean pod.
4. Step 4Set marmalade aside to cool completely, about 1 hour. Transfer to a large, clean glass jar and store, refrigerated, for up to 2 weeks.