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Full Online Book HomeLearning KitchenFruit - Tangerine - Tangerine Marmalade Recipes By Becky
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Fruit - Tangerine -  Tangerine Marmalade Recipes By Becky Post by :gpsmith12 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3326

Click below to download : Fruit - Tangerine - Tangerine Marmalade Recipes By Becky (Format : PDF)

Fruit - Tangerine - Tangerine Marmalade Recipes By Becky

12 Tangerines
6 cups Sugar

Wash tangerines. Remove peel from tangerines and reserve. Remove seeds from sections and peel in food processor, electric blender or food mill. Measure 6 cups puree.

Combine puree and sugar in a large kettle. Place over moderate heat and bring slowly to a boil, stirring frequently. Boil gently for about 35 minutes, stirring frequently until the mixture passes the jelly test by reaching 220F. on a candy thermometer and sheeting from a metal spoon.

Remove from heat. Skim off foam and ladle immediately into hot jelly jars or canning jars. Fill to within 1/8 inch from top; screw cap in evenly and tightly. Invert for a few seconds and stand jars upright to cool.

Makes 7 (8-ounce) jars.

Central Market Recipes- Austin, Texas- MM format by John Hartman Austin, Texas- 12 January 1997

Tangerine Marmalade

3 lbs. tangerines
3 limes, thinly sliced
1-1/2 quarts water
sugar or natural sweetener

Remove tangerine zest and reserve. Peel and section tangerines and put into a pot with limes. Bring to a simmering boil and cook for 10 min. Let cool and refrigerate covered, overnight.

Measure tangerine mixture. For each cup add 3/4 cup sugar and zest. Bring to a rolling boil, stirring occassionaly and cook for about 30 min., until 9 degrees above boiling point. Pour into sterilized jars.

Makes 4 pints

Tangerine Marmalade

4 lb. tangerines
4 lb. sugar

Peel the skin from the tangerines in large pieces. Set aside. Squeeze the juice from the pulp and discard pulp. Set juice aside. Simmer peel in water to cover for 10 to 12 minutes. Drain and cover peel with cold water. Soak overnight.

Drain peel and chop medium fine. In a heavy saucepan, combine peel, reserved juice and sugar. Bring to a boil, reduce heat, and simmer, stirring frequently, for about 25 to 30 minutes or until thick. Spoon into sterilized jars and store in a cool place.
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Fruit - Tangerine -  Tangerine And Apple Jam Fruit - Tangerine - Tangerine And Apple Jam

Fruit - Tangerine -  Tangerine And Apple Jam
1 1/4 lbs. Tangerines 12 oz cooking apples 1 3/4 lbs. warmed sugar juice of 2 lemons Halve and chop the tangerines, including the peel, removing and reserving the pips. Peel, core and slice the apples. Tie the apple cores and peel and the tangerine pips in a muslin bag. Place all the fruit, peel and 1 pint of water in a large pan. Suspend the muslin bag in the mixture and bring to the boil, then cover and simmer for 1 hour. Lift the muslin bag and squeeze the contents to remove all the juice. Over a low heat, stir

Fruit - Tangerine -  Tangerine Curd Fruit - Tangerine - Tangerine Curd

Fruit - Tangerine -  Tangerine Curd
Sweeter than the more traditional lemon curd, this version is no less versatile. Use it as a spread on toast, muffins, biscuits or scones. It's also a great cookie sandwich filling or cake filling. You can even use it to fill pie or tart shells for a quick dessert. 3/4 cup butter 6 eggs 1 T tangerine zest 1 cup fresh squeezed tangerine juice 1 1/3 cup sugar 1/4 cup lemon juice In a small saucepan over medium heat, combine tangerine and lemon juices, zest, sugar and butter. Heat, stirring constantly until very hot and slightly thickened. Do not allow