It’s that great time of year when easy peelers; tangerines, satsumas, clementines; are in plentiful supply. If you’re anything like us, as the holiday season draws to a close and numbers of visitors diminish there will be bowls full of uneaten fruit. It’s such a shame to waste these delightful little fruits so here’s an easy way to bottle some of their zesty tang and keep a little bit of the holidays rolling in to the new year.

This tangerine version packs a surprising citrusy punch compared to traditional orange marmalade. It’s fantastic on warm buttered toast or even layered into a luxurious bread and butter pudding.

We’ve gone for a chunky marmalade but if you prefer a more delicate version then thinly slice the tangerines and lemons before boiling.

Makes a kilogram or so of the marmalade.

FOR THE MARMALADE

15 Tangerines
2 Lemons
300ml Water
600g Sugar
227g Raw Local Honey

TO MAKE

1. Chop the tangerines and lemons, including the peel, into 1/2cm dice removing any pips as you go. 
2. Place the chopped tangerines and lemons together with the water into a pan. Bring rapidly to the boil and then simmer for 5 minutes. Remove from the heat, cover and leave to stand overnight for 12 to 18 hours. During this time the peel will soften and steep in the juice.
3. Add the sugar and honey to the fruit mixture in the pan. Bring to a rolling boil.
4. In the meantime prepare a separate boiling water bath in a new pan.
5. Once the tangerine marmalade has nearly reached setting point – check this by spooning a small amount of the marmalade on to a cold plate, you should see the liquid form into a gel – transfer into sterilised jars. Screw the lids on tightly.
6. Carefully place the filled jars into the boiling water bath for 15 minutes. Remove and leave to cool