Tangerine Marmalade

The tree outside my kitchen window was overflowing with tangerines, so I decided to finally try making tangerine marmalade.  It was so easy and tasted so great, I know I'll be making it every year...as long as our tree keeps producing.  :-)

Tangerine Marmalade

8 c. sliced tangerines (halved and seeded)
4 c. water
1 kg sugar (about 5 cups)
4-5 meyer lemons, halved

Combine tangerines, sugar and water in a large pot.  Squeeze lemon juice into the pot and then add the used lemon halves.  Bring to a boil and let the marmalade cook away for about 30 minutes, then reduce heat to medium and continue boiling until the mixture is thickened (about 15-20 minutes more).  The mixture will continue to thicken as it cools.  Press the lemon skins to release the natural pectin and then remove the halves from the pot.

I put my batch of marmalade in jars and stuck them in the refrigerator, but you could also, obviously, preserve them.

(By the way, I highly recommend spreading this marmalade on Smitten Kitchen's Cream Biscuits!)

{our generous tree}