Tangelo marmalade

Photographer: Emma
Makes about 8 jars

You may remember that I gave an introduction to the fruit trees which grow next door to us, and to the generous offer made by our friendly neighbours to help ourselves to their fruit.  This recipe is one which makes the most of the winter/spring bounty produced by their tangelo tree.  I am partial to marmalade and of late it has become a bit on an addiction. And what better way to feed my addiction than to cook up my own batch of homemade marmalade using the neighbour’s tangelos!

The spices added to this marmalade recipe give it a rounded, complex flavour which as well as being delicious on toast, also make it a beautiful accompaniment to cheese.  When slicing the fruit, reserve the seeds as you go as these contain pectin which is what helps the marmalade to set.  Pectin is also found in high levels in the skin of citrus fruit, particularly lemons, hence why there are several added to this recipe.


1.5kg tangelos
5 lemons
1.5kg sugar
11 cups water
½ star anise
1 cinnamon stick
5 cloves


1. Cut the ends off the fruit, cut in half length-wise, then slice the finely. Reserve the seeds as you go.
2. Once you have sliced all the fruit, place it in a glass or ceramic bowl with the water. Into this add the seeds tied up in muslin/cheesecloth. (The seeds release pectin into the mixture which helps the marmalade set.) Leave the fruit overnight.
3. Transfer the fruit, water and seeds into a large pot and bring to the boil. Boil this mixture for 10 minutes before adding the sugar and spices.
4. Simmer for between 1 and 1 ½ hours or until the mixture starts to thicken. A good way of testing if the marmalade is going to set is by spooning a small amount onto a saucer and placing it into the freezer for about a minute. If it sets then your marmalade is ready to be bottled.
5. Spoon the marmalade into sterilised jars and seal immediately.