Tangerine Marmalade

Kristina Turner


This is a good way to use tangerines or "cuty" Clementine oranges. It works better to use thinner skinned fruit. I also use it as a filling for Czech kolache that are sweet yeast rolls. Tangerine marmalade is also good with oatmeal for breakfast. You can also sucralose (Splenda) or fructose for a lower glycemic index. Fructose or sucralose can be used for a lower glycemic index.


★★★★★ 1 vote

45 Min
1 Hr
Stove Top


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  • 12
    tangerines or clementine oranges
  • 4 cups
    sugar or sucralose or fructose
  • 1 teaspoon
  • 1 teaspoon
    pure vanilla extract
  • 1 cup

How to Make Tangerine Marmalade


  1. Rinse the seedless tangerines or Clementine oranges & slice them with peel on cutting board to chop up & chop up in food processor more.
  2. Add 1 cup water & the chopped up tangerines & 4 cups sugar or fructose or sucralose (you can use fructose or sucralose for a lower glycemic index) & 1 teaspoon cinnamon & 1 teaspoon pure vanilla extract to a double boiler on a stove & cook for an hour under medium heat until dark orange in color & peel is cooked completely.
  3. Put in jars with airtight lids or in a pyrex container with a lid & store in the refrigerator.

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