Pahoa Village was once known for its tangerines. Most of the orchards
have disappeared, but half a dozen 70 year old trees surround our
little house. They produce copious quanities of delicious fruit, most of
which tragically goes to waste. Our morning fresh-squeezed juice
accounts for some, but our tangerine wine trials from last year didn't
yield great results. After learning that most of the nutrition of citrus
is in its peel, I decided to try marmalade again.
I based this recipe on this
Epicurious tangerine vanilla marmalade recipe, decreasing the sugar and adding my favorite spice: cardamom.
This
country-style marmalade celebrates the bitter flavors of the citrus
peel, combining them with the sweet spices of vanilla bean and cardamom
seeds. We happened to have some plain shortbread received as a holiday
gift. The marmalade was an amazing complement when served with hot tea.
We found that it is also wonderful in crepes.
Ingredients:
2 lbs tangerines
0-4 cups tangerine juice(or substitute water)
1 lemon (I used a meyer lemon)
2.5 cups sugar (I used organic cane sugar)
1 vanilla bean
12 green cardamom pods
1/4 tsp ground cardamom
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| tangerines from our 70-year-old trees |
Quarter
and slice cross-wise 2 pounds tangerines (about 6-8 of ours) and 1
lemon. Collect in a large bowl. I found that lightly squeezing the juice
from the quarters and into the bowl before slicing allowed me to
collect more of the juice. Otherwise, it is lost to the cutting board
and counter. You can use everything except the seeds, but I also cut off
a bit of rind at the ends for aesthetic reasons. Add about 4 cups
liquid to cover the slices. I used 2 cups tangerine juice and 2 cups
water. The recipe I was working from said to use water, but the suggestion by a commenter to use juice was irresistible to me. Let soak for a day, covered, at room temperature.
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| tangerine and lemon slices ready to soak overnight |
The
next day, transfer slices and liquid to a pot. Add the seeds of a
vanilla bean. You can also let the bean simmer, too. I cut the bean
lengthwise and crosswise, ending up with 4 pieces. Simmer uncovered for 1
hour 15 minutes, stirring occasionally to distribute the vanilla seeds
and prevent sticking at the bottom of the pot. Keep watch for any seeds that might have slipped in and remove them.
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| tangerine slices simmering with vanilla bean |
Remove
from heat and add the sugar, stirring until dissolved. Use more or less
than 2.5 cups sugar to taste. Simmer another 1 hour 20 minutes,
stirring occasionally and more frequently as the time elapses. During this time, prepare canning accessories - jars, lids, etc. Also, remove cardamom seeds from the pods and grind.
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| crushed cardamom seeds |
About
10 minutes before the time ends, add the crushed cardamom. I also added
1/4 teaspoon of ground cardamom because I love that flavor! Stir in.
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| 10 minutes before ladling to jars, cardamom added |
At the end of the time, remove pot from heat, remove vanilla bean pieces, stir, and ladle into jars. This recipe yielded almost exactly 5 1-cup jars for me. Either can the jars to store at room temperature or allow the jars to cool then refrigerate.
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| tangerine marmalade with bits of cardamom seeds and vanilla seeds |
I love the vanilla and cardamom flavors in this marmalade. It made a wonderful gift for family over the holidays. Two weeks later, my mom already asked for a refill.
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| tangerine marmalade with vanilla and cardamom |
