You read that right.
All you need are some tasty tangerines plus sugar.
And water...you need water too. So technically three ingredients.
To make a lovely little jar of Tangerine Marmalade start by thinly slicing 4 tangerines. Sure there are seeds, but they are usually plump and easily plucked from the tangerine slices as you work.
Keep the seeds separate and put them in a cheesecloth pouch or a fillable tea bag, or something that will keep the seeds separate from your oranges when you cook them together in the same pan.
You want the natural pectin that resides within the seeds. It will help thicken your marmalade. Place the tangerine slices, the seeds and 2 cups of water in a heavy-bottomed preserving pan
....then simmer the mixture for 20 minutes, stirring occasionally.
After 20 minutes, the slices should be softening and the natural pectin should be extracted from the seeds. At this point remove the seeds from the pan, and discard them.
Add 1-1/2 cups sugar to the cooked tangerine slices in the preserving pan, bring to a boil and stir until the sugar is dissolved. Reduce the heat to simmer, and cook 30-40 minutes, or until the tangerine slices are tender and translucent and the marmalade has thickened to your liking.
Place the Tangerine Marmalade in a jar with a tight-fitting lid, and store in the refrigerator. You should eat your marmalade within a month, but considering this recipe makes a little less than a pint, it probably won't be around that long.
Of course Tangerine Marmalade is terrific on toast, but lately I've seen it in fancy cocktails and as crepe filling. In the past I've used it to make glaze for ham, to doll up baked goods and to add a citrus note to salad dressings.
If you need a few more ideas for marmalade, do a quick search on the internet...you might be surprised to see how versatile orange marmalade can be in recipes!