When making marmalades that use the entire fruit, including the peel, it is important that the fruit be very fresh and, above all, free of any chemical treatment. For every kilo of tangerines, we use 500 grams of sugar, so adjust your measurements accordingly.

Remove the stem end and any bruises from the tangerines, then cut them in quarters. Pass the fruit, including the peel, through a meat grinder on the coarsest setting or shred the fruit in batches in a food processor.

The second phase is known as the “candying” process. We add half of the total sugar to the ground tangerine and allow the mixture to rest for about 10 hours or overnight.

The following day, transfer the sugared pulp to a large pot, stir in the remaining sugar and cook the mixture carefully. Stir often so that the mixture does not stick to the bottom of the pot. Cooking times will vary according to how much water the fruit contains, as well as how high the cooking flame is. But the fruit must cook for at least 30 minutes to guarantee a long shelf-life.

To test the marmalade, drop a spoonful on a plate and cool for 1 minute. Tilt a plate: the marmalade should remain in a mound and not run. If the marmalade runs, continue cooking, testing often, until done. Spoon the hot marmalade into sterilized jars. Immediately cap and turn the jar upside down. Let cool.