Creole Lady Marmalade

     
     I probably should have given this recipe earlier, you know, to facilitate making last week's cake, but I like making you werk for your sweets. This recipe is very simple to make and keeps for a good amount of time when refrigerated. I used tangelos because they are more tart than a navel orange. 
     First, scrub your citrus and add the whole fruit to a pot filled with 8 cups of water and simmer for 90 minutes. Remove the tangelos and cool slightly. Once they become manageable, slice into very slender strips. Add all of the pulp and peel back to the pot along with the sugar. I added half a packet of pectin and a pinch of salt at this point, but if you like a looser consistency, leave it out. Simmer for up to half an hour until the mixture thickens to your liking (pectin will further stiffen the mixture, so don't go overboard). Cool and store in the fridge for up to two months. 

Recipe

6 tangelos

8 c water

6 c sugar

1/2 envelope pectin

pinch of salt