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Hull and halve strawberries.
In a bowl, combine strawberries and sugar. Stir to coat and let rest 15 minutes.
In a pan, cook strawberries over high heat for 5 minutes.
Add tangerine segments with any juices, jam, cinnamon, and vanilla. Stir to combine. Bring to a boil, then reduce heat to medium-low and continue to cook for 15 - 20 minutes until mixture thickens.
Cool completely, then cover and refrigerate. Marmalade will keep up to a week refrigerated in a covered glass container.
**Use Sunkist® mandarins, tangerines or tangelos.
Source: Sunkist Growers Inc.
Recipe and photo provided by Sunkist Growers Inc. All rights reserved.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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