Tangerine Marmalade

1. 1

   Wash tangerines and lemon.

2. 2

   Quarter.

3. 3

   Remove seeds.

4. 4

   Put through food chopper.

5. 5

   Measure the ground citrus.

6. 6

   Add 4 cups water to 2 cups of pulp.

7. 7

   Bring to a boil and cook on low heat 1 hour or until volume is about half that it was in the beginning. Stand overnight.

8. 8

   This extracts pectin from the lemon.

9. 9

   Measure out 3 cups of stock.

10. 10

    Add 3 cups sugar.

11. 11

    Cook until candy or jelly thermometer reads 222u00b0.

12. 12

    Let cool to 190u00b0.

13. 13

    Pour in clean jars. Close with self-sealing lids at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.