Tangerine Marmalade

1. 1

   Peel the skin from the tangerines in large piecs; set aside.

2. 2

   Squeeze the juice from the pulp and discard pulp; set juice aside.

3. 3

   Simmer peel in water to cover for 10-12 minutes.

4. 4

   Drain and cover peel with cold water; soak overnight.

5. 5

   Drain peel again, and chop medium fine.

6. 6

   In a heavy bottom large saucepan combine peel, resrved juice, and sugar.

7. 7

   Bring to a boil, reduce heat, and simmer, stirring frequently, for about 25-30 minutes or until thick.

8. 8

   Spoon into sterilized jars and tore in a cool place.

* Per serving · 4 servings · Values may vary.

No additional tips available.