Tangerine marmalade

Ready in

24h 40 min


20 min


20 min


1,5 kg






mandarin jam

Tangerine marmalade organic and fragrant

Tangerine marmalade is my favorite. Maybe it’s because I love tangerines but also because it can be used as a filling in many delicious recipes.
The Cilento Coast, due to its mild climate, abounds in citrus fruits. Anyone who owns a piece of land, a vegetable garden or even just a garden has some citrus trees, especially lemons, oranges and tangerines. I too have my own small citrus grove and today, taking advantage of the beautiful day, I went to pick the mandarins. Nonna Claudia, however, could not resist: the harvest was also accompanied by a nice feast!
Mandarin is a sweet citrus fruit, very tasty, rich in vitamins and many other beneficial properties. It is a fruit that everyone likes and above all it is good for everyone, especially children. Perhaps not everyone knows the potential of tangerine in the kitchen: today let’s start with mandarin jam.


  • 1Kg organic tangerines
  • 350g sugar
  • Some glass jars
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Wash the tangerines, put them in a bowl, cover them with water and leave them to soak for 24 hours, changing the water at least a couple of times

Cut the tangerines in half, squeeze them with a juicer and keep the peels

With a spoon, remove the squeezing residue from the skins, remove it and keep only the skins (external part)

With a carving knife or the crescent, chop the peels on a cutting board

Put all the chopped peels in a saucepan, cover them with water and boil them for 1 minute

Drain and put them back to boil again, in the same saucepan and repeat this operation 3 times

Pour the juice of the mandarins into a saucepan together with the blanched peels and boil for 1 minute

Add the sugar and cook over medium heat for 20 minutes, always stirring otherwise it sticks

Pour the marmalade into a bowl or, if you want to keep it, pour it into dry glass jars, close well and put them upside down for 10 minutes, then turn them over and let cool


  1. If you see that the marmalade has thickened first remove it from the heat.
  2. If after the proposed time it still seems too liquid, continue cooking for a while, this depends on the power of the burners.
  3. The jam must always be kept in sterilized jars.
  4. For sterilization, boil the glass jars for 20 minutes, then add the caps without corking the jars and boil another 10 minutes.
  5. Do not fill the jars to the brim but keep below 2 cm.


  1. It can be kept in the fridge for 10-15 days.
  2. In jars it can be kept in a cool, dark place for up to 2 months.
  3. Once opened, the jar should be kept in the fridge.


  1. Large bowl
  2. Squeeze citrus fruit
  3. Carving knife or mezzaluna knife
  4. Chopping board
  5. Pot
  6. Ladle for broth
  7. Silicone spatula
  8. Glass jars or bowl
  9. Cooker
  10. Spoon
  11. Wooden ladle