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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I'm always looking for something a little different-this is one I really like. Ingredients:
6 cups chopped tangerines, pulp,around 4 pounds |
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 ounce) package dry pectin |
5 cups white sugar |
Directions:
1. In a large saucepan combine the tangerine and lemon pulp, tangerine peel and water.
2. Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.
3. Strain juice through a damp jelly bag.
4. Measure 4 cups of juice.
5. Combine the strained juice and powdered pectin in a large saucepan.
6. Over high heat bring to a boil.
7. Add Sugar.
8. Stir until sugar is dissolved.
9. Return to a boil-rolling.
10. Boil hard for 1 minute.
11. Skim foam if needed.
12. Ladle hot jelly into hot jars, leaving 1/4 inch head space.
13. Adjust caps.
14. Process 10 minutes in a boiling water bath canner.
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