Wash the natsumikan well and remove any residue.
Separate the pulp and peel. Don't worry even if the seeds are still in the pulp. Boil the peel in hot water for 3-5 minutes.
Squeeze excess water from the peel and julienne. If you find the amount of peel to be too much, decrease the amount.
In a pot, add the pulp, the peel, and granulated sugar and simmer over medium heat.
If the scum bothers you, skim it off the top. Turn the heat down to low and simmer while taking the seeds out.
Adjust the sweetness, and add Kirschwasser at the end.
Sterilize and dry the jar before pouring in the marmalade for storage.
This time the tangerine pulp weighed 760 g and the peel weighed 270 g, so I used 520 g of sugar.
Story Behind this Recipe
I received natsumikan and decided to make marmalade out of them. I think this marmalade has a less bitter flavor than the hassaku marmalade I made before.
The seeds contain pectin, which helps thicken the marmalade. If you're going to store the marmalade for a long period of time, increase the amount of sugar. I use this marmalade in my homemade desserts or as a topping on yogurt.