Comments on put up or shut up !: microwave tangerine marmalade

Thanks for the recipe! I've made a couple of b...

2011-02-11T19:58:52.103-08:00

Thanks for the recipe! I've made a couple of batches and have been eating them straight from the jar. It's so easy and a great introduction to canning

this sounds lovely! we have a lug of tangerines......

2010-01-10T07:54:23.537-08:00

this sounds lovely! we have a lug of tangerines...maybe by tonight we'll have marmalade, too!

Welcome! I am going to post some more microwave re...

2010-01-05T21:09:07.680-08:00

Welcome! I am going to post some more microwave recipes soon. Everyone seems to love them.

Yeah! I live in an area where we have Satsuma Man...

2010-01-05T19:51:07.141-08:00

Yeah! I live in an area where we have Satsuma Mandarins. I have a HUGE bag of them and was wondering what to do besides eat them as fast as I can. Thank you for the recipe. Will be trying out soon. Love your blog! Am a regular preserver of all things fruity.

This made a wonderful gift, prepared and poured in...

2009-12-31T05:04:25.678-08:00

This made a wonderful gift, prepared and poured into a lovely candy jar. Thanks.

Hi Nina, I just made this (and posted about it, if...

2009-12-23T08:05:59.592-08:00

Hi Nina, I just made this (and posted about it, if you want to check it out) and it's just brilliant. What a great, fun way to spend twenty minutes! I'm sold. Thank you. Happy holidays!

My guess is about 6-7 tangerines/pound, although t...

2009-12-20T07:29:06.444-08:00

My guess is about 6-7 tangerines/pound, although this is not exact and of course varies by size desity etc... But it should do. Happy Canning!

This looks great, but I don't have a scale. H...

2009-12-19T12:44:01.318-08:00

This looks great, but I don't have a scale. How many clementines would that be either by count or in cups?

If you are used to making marmelade, you will be a...

2009-12-19T07:14:23.738-08:00

If you are used to making marmelade, you will be amazed at how quick this!
Merry Merry

I'm on a marmalade kick. Tangerines are langui...

2009-12-19T05:41:07.820-08:00

I'm on a marmalade kick. Tangerines are languishing. I'm game for this recipe. Love the addition of rum and vanilla. Yums!

Yeah, I saw Kevin's recommendation for your nu...

2009-12-17T13:25:34.427-08:00

Yeah, I saw Kevin's recommendation for your nuked membrillo. I've been looking for quinces but here high in the Blue Ridge of sw VA they're hard to find in the markets although there are some varieties that'll grow here.

Mmmmm, port. Did a dried fig jam with vanilla bean & port that took reserve champ at the county fair this year! Will try it with the marmalade and report back.

Very Merry to You & Yours!

I know, when it works it's genius! I think one...

2009-12-17T08:24:31.839-08:00

I know, when it works it's genius! I think one of the tricks is keeping the quantities small. I always want to double the recipe and it never works.
I just did a batch with vanilla bean and rum. I was also thinking port might be nice with it.
If you like microwave recipes try my quince paste,I was thrilled with the results. It's divine on a cheese plate.
Happy Holidays!

WOW! I'm so there! Clementines are abundant ...

2009-12-17T06:40:45.958-08:00

WOW! I'm so there! Clementines are abundant and cheap at the market right now, and having just finished the Christmas candy and cookie bout I'm up for something simple. Microwaves seem to love sugar. Check this out from Barbara Kafka's "Microwave Gourmet":

Almond Pralines
1 cup blanched almonds (I use all kinds of nuts)
1 cup sugar
1/4 cup water
silpat or oiled cookie sheet

Place almonds on plate and nuke uncovered at 100% for 5 minutes until golden.

Combine sugar and water in a 2 qt glass measure. Stir thoroughly to dissolve. Cover tightly with saran. Cook at 100% for 4 minutes.

Without taking measure from oven, uncover and continue cooking 4-5 min longer until golden. Do not stir.

Remove from oven and stir in nuts. Quickly drop spoonfools on silpat. (I pour it all out and smooth into a single layer, then chunk when cool) If praline becomes too hard, return to oven uncovered, for one minute to soften.

These are great as is or dipped in chocolate and a single batch never lasts very long.

Had to share - love doing sugar things in the nuke!