Tangerine Jelly Recipe

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Ingredients:

Serving

6 cups chopped tangerines, pulp,around 4 lb
1 cup chopped lemon , pulp (2-3 large lemons)
1/2 cup thinly sliced tangerine peel (about 4 tangerines)
1 cup water
1 (1 3/4 oz) package dry pectin
5 cups white sugar

Directions:

In a large saucepan combine the tangerine and lemon pulp, tangerine peel and water.
Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.
Strain juice through a damp jelly bag.
Measure 4 cups of juice.
Combine the strained juice and powdered pectin in a large saucepan.
Over high heat bring to a boil.
Add Sugar.
Stir until sugar is dissolved.
Return to a boil-rolling.
Boil hard for 1 minute.
Skim foam if needed.
Ladle hot jelly into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 10 minutes in a boiling water bath canner.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	794.5 Kcal (3326 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	23.43mg	1%
Potassium	791.08mg	17%
Total Carbs	201.29g	67%
Sugars	188.73g	755%
Dietary Fiber	2.23g	9%
Protein	4.54g	9%
Vitamin C	152.5mg	254%
Iron	0.7mg	4%
Calcium	93.9mg	9%

Amount Per 100 g
Calories	118.46 Kcal (496 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	3.49mg	1%
Potassium	117.95mg	17%
Total Carbs	30.01g	67%
Sugars	28.14g	755%
Dietary Fiber	0.33g	9%
Protein	0.68g	9%
Vitamin C	22.7mg	254%
Iron	0.1mg	4%
Calcium	14mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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