Recipe

Tangelo jam

A cross between mandarins and grapefruit, tangelos make a jam that's sweeter than marmalade yet still tart, thanks to the fruit's natural acidity. This jam is particularly good spooned generously over rice pudding or served with tangelo cake.

  • 3 hrs cooking
  • Makes 5 Cup
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Ingredients

Tangelo jam
  • 1.5 kilogram tangelos (approx 8-9)
  • 12 cup (3 litres) water
  • 1 tablespoon tartaric acid (cream of tartar)
  • 2 lemons, halved
  • 1.4 kilogram sugar, or the same weight of liquid to sugar

Method

Tangelo jam
  • 1
    Remove the zest from the tangelos using a zester, and wrap in muslin cloth or a clean chux cloth. Set aside until required.
  • 2
    Cut the tangelos into quarters and process in a food processor until finely chopped (a little rough is fine).
  • 3
    Place the tangelo mixture into a saucepan, along with the wrapped zest, water, tartaric acid and lemon halves. Cook for 1/2 hour or until zest is soft. Remove the zest in the bag and set aside. Continue to cook the mixture for a further 1 1/2 hours.
  • 4
    Once the tangelo mixture has cooked for a total of 2 hours, strain mixture reserving the liquid. Return the liquid to the heat, empty the contents from the muslin bag into the liquid, add the sugar and continue to cook the jam for a further 40-50 minutes.
  • 5
    Test for setting by spooning a little onto a chilled saucer. Continue cooking until the marmalade reaches setting point. Allow to stand for 5 minutes then pour into sterilized jars. Seal when cold.

Notes

To sterilize jars, fill with water and microwave on high until the water boils. Remove from the oven, empty and invert on paper towels.

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