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Natsumikan Tangerine Marmalade Recipe

Natsumikan Tangerine Marmalade Recipe
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Prepare the ingredients before making Natsumikan Tangerine Marmalade in your home. Then, follow these steps below to serve Natsumikan Tangerine Marmalade for your family or friends.

Ingredients: Natsumikan Tangerine Marmalade

  • 5 Natsumikan
  • 1 half of the weight of the pulp and peel combined Granulated sugar
  • 1 Kirschwasser or white wine

How to Make Natsumikan Tangerine Marmalade

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Natsumikan Tangerine Marmalade in your home by yourself.

    Step 1
  • Wash the natsumikan well and remove any residue.
  • Step 2
  • Separate the pulp and peel. Don't worry even if the seeds are still in the pulp. Boil the peel in hot water for 3-5 minutes.
  • Step 3
  • Squeeze excess water from the peel and julienne. If you find the amount of peel to be too much, decrease the amount.
  • Step 4
  • In a pot, add the pulp, the peel, and granulated sugar and simmer over medium heat.
  • Step 5
  • If the scum bothers you, skim it off the top. Turn the heat down to low and simmer while taking the seeds out.
  • Step 6
  • Adjust the sweetness, and add Kirschwasser at the end.
  • Step 7
  • Sterilize and dry the jar before pouring in the marmalade for storage.
  • Step 8
  • This time the tangerine pulp weighed 760 g and the peel weighed 270 g, so I used 520 g of sugar.
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