Tangerine Marmalade - Forki

Preparation

1. Thoroughly clean the mandarins by scrubbing the skin with a new stainless steel fiber scrubber, without soap (it should not have soap incorporated or have been used for washing dishes).
2. Peel the mandarins ensuring you leave the fruit free of skin.
3. Place the peeled mandarins in a bowl with water to keep them moist.
4. Place the skins in a separate container.
5. Remove as much of the white pith from the inside of the mandarins as possible to avoid a bitter taste.
6. Boil the mandarin peels in tap water over low heat, covered, until they are soft and break apart between your fingers (approximately 5 minutes).
7. Cut the peels into fine julienne strips and discard any pieces of peel with black spots.
8. Using a knife, remove as much of the white threads from the mandarin segments as possible.
9. Cut the segments into pieces and remove the seeds, setting them aside for later.
10. Determine the amount of sugar to add based on the final sweetness you desire for the marmalade.
11. Divide the amount of sugar to be added into three equal parts.
12. Add approximately half of the first part of the sugar.
13. Add the other half of the first part of the sugar.
14. Boil the seeds alone in 1/2 liter of water for 20 minutes. Part of this water will be used to boil the fruit.
15. Cook the mandarin segments, the julienned peels, and the water over low heat until it comes to a boil.
16. Use the immersion blender to purée the mixture.
17. Add one third of the remaining sugar while stirring constantly. Let it cook over moderate heat for 7 or 8 minutes, stirring often.
18. Remove any foam that forms on the surface with a spatula or spoon.
19. After this time, add another third of the sugar while stirring.
20. When it returns to a boil, let it cook over moderate heat for another 5 or 6 minutes, stirring continuously.
21. Blend using an immersion blender until the desired texture is achieved.
22. Monitor the temperature and let it boil until it reaches 102 ºC.
23. Ideally, we should reach a concentration of 32-34 degrees Baumé; if we leave it too long and it reaches 104 ºC, the fruit overcooks and the mixture caramelizes.
24. Let it boil for 4 more minutes to ensure the pectin is well integrated.
25. Add the lemon juice, stir well, and let it cook for 1 more minute.