My delicious Tangerine marmalade recipe

The scent of Tangerine is inebriating: the most citrusy, intense, mediterranean scent that we know. I’m not usually good at making homemade jam, but I think that my Tangerine marmalade is quite special and my friends can attest to this; they appreciate eating it.

Your children may also love the pleasantly bitter taste; that is, if they are curious and open to new proposals. Combined with a crunchy slice of buttered bread, or inside a soft sandwich. Tangerine marmalade introduces a new flavor, something different from the classic breakfasts and snacks of children. Presenting an ever-increasing variety of good food is definitely a good way to educate them to taste.

In this particular marmalade the Tangerines are baked with the peel and therefore they must be rigidly organic.

I call it 40-40-40 because it is done in three steps of 40 minutes each.

The jars I use are varied in shapes and sizes: from the smallest, which contains 95 gram (suitable for air transport in hand luggage), to the family sized one. The most important thing to do is to sterilize jars. I do it in boiling water, but there are other methods: microwave, oven or dishwasher too.


  • 2.5 kg Tangerine
  • 1 kg    Cane Sugar

Other quantities are possible, of course, but always in the proportion 5: 2.


  • Rinse the Tangerines, then bring to boil in a big pot for 40 minutes.
  • Drain and remove from the pot and let them cool.
  • Put the jars in the same pot with plenty of water and bring to boil. Jars must boil for 40 minutes: insert the lids after 20.
  • Once the Tangerines are warm, cut them into quarters (and here comes the boring part): take out the seeds and other hard parts e.g. where the pinch is attached.
  • Blend the Tangerines with the immersion blender.
  • Remove the jars from the pot and let them cool and dry.
  • In the same pot put the shredded Tangerines and the cane sugar, no water added.
  • Boil on low heat for 40 minutes, stirring frequently.
  • Fill the jars and put the lids on.
  • Let the closed jars cool upside down.

tangerins in the pot - mandarini nella pentola

Tangerines in the colander - mandarini nello scolapasta


The jars in the pot - vasetti nella pentola

tangerine pulp - polpa di mandarino

upside down marmalade jars - vasetti di marmellata a testa in giù

Now, your Tangerine marmalade is ready. And the perfume of Sicily will accompany you for a while…


Here the difference between tangerine and mandarine.

And if you want to practise your Italian, go to the same recipe in italian.