Tangerine Jelly

Tangerine Jelly

Ingredients:
1/2 cup thinly sliced tangerine peel (about 3 medium)
6 cups finely chopped tangerine pulp (about 3 1/2 pounds)
1 cup finely chopped lemon pulp (about 2 medium)
1 cup water
1 package fruit pectin
5 cups granulated sugar

Directions:
Prepare home canning jars and lids according to manufacturer's instructions. Jars should be covered
with water and boiled 10 minutes to sterilize.
To prepare juice: Combine tangerine peel, tangerine pulp, lemon pulp and water in a large saucepot.
Simmer 10 minutes, covered, stirring occasionally. Strain juice through a damp jelly bag or several
layers of cheesecloth. Measure 4 cups juice.
To make jelly: Combine juice and pectin in a large saucepot. Bring to a boil over high heat. Add sugar,
stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from
heat. Skim foam if necessary.
Ladle hot jelly into hot, sterilized jars, leaving 1/4−inch headspace. Wipe jar rim clean. Screw band
down evenly and firmly just until a point of resistance is met − fingertip tight. Process 10 minutes in a
boiling−water canner.
Yields about five 8−ounce jars.
Tangerine Jelly 167
Tangerine Marmalade