Tangelo Jam

Tangelo Jam

My favourite citrus! Of course it has to be one that has a short season. I am buying them in huge amounts and using them in everything! This jam has that distinctive taste and SO delicious on savoury food especially!



  • about 10 tangelos
  • 1 cup sugar
  • small piece of cheese cloth


  1. Supreme your tangelos, cut the top and bottom off and then slice off all the rind and pith by cutting down around the fruit so the flesh shows
  2. Segment your tangelo making sure to set aside your seeds. I do this over the pot to catch all the juice (and mess!) Use a wide pot so that your fruit pulp doesn’t rise too high up and can heat evenly
  3. Tie some seeds (about half should be fine, need it for extra pectin!) in cheesecloth and add to pot
  4. Add sugar, heat on high to boil. Stir regularly and wait until it reaches about 220F
  5. If you plan on canning you can do that, otherwise you can simply cool, place in jar, store in fridge and use within 3-4 weeks.

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