Tangerine Jelly

1. 1

   In a large saucepan combine the tangerine and lemon pulp, tangerine peel and water.

2. 2

   Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.

3. 3

   Strain juice through a damp jelly bag.

4. 4

   Measure 4 cups of juice.

5. 5

   Combine the strained juice and powdered pectin in a large saucepan.

6. 6

   Over high heat bring to a boil.

7. 7

   Add Sugar.

8. 8

   Stir until sugar is dissolved.

9. 9

   Return to a boil-rolling.

10. 10

    Boil hard for 1 minute.

11. 11

    Skim foam if needed.

12. 12

    Ladle hot jelly into hot jars, leaving 1/4 inch head space.

13. 13

    Adjust caps.

14. 14

    Process 10 minutes in a boiling water bath canner.

* Per serving · 4 servings · Values may vary.

No additional tips available.