Instructions: See Preserving info
Tangerines are not easily available nowadays but we made this with something called Mineolas described as having a different tangerine flavour. We thought it quite delicious!

First scrub all the fruit and then dry it.

Cut each one in half and squeeze the juice reserving it in a bowl.

Next thinly slice all the peel into strips.

Put the juice peel and1.25litres of water into a large saucepan or a preserving pan.

Bring everything to the boil and then simmer very gently without covering until the peel is absolutely tender (you should be able to squeeze it apart with your thumb and forefinger); this will take about 30 minutes.

Take the pan off the heat stir in the sugar and let it dissolve.

Then return the pan to the heat and boil until setting point is reached see Preserving info ours took 30 minutes to set.

Remove the pan from the heat let it settle for 15 minutes and then stir in the almonds.

As soon as the marmalade is cool enough and the fruit and nuts have stopped floating on the surface and are distributed evenly throughout the liquid pour into warmed jars and cover with a waxed disc.

Seal and label when cold.

Makes approx. 1.8kg

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