Tangerine Jelly
Ingredients
- 0.5 cup thinly sliced tangerine peel (about 3 medium)
- 6 cup 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 cup granulated sugar
Instructions
- 1
Prepare home canning jars and lids according to manufacturer's instructions.
- 2
Jars should be covered with water and boiled 10 minutes to sterilize.
- 3
To prepare juice: Combine tangerine peel, tangerine pulp, lemon pulp and water in a large saucepot.
- 4
Simmer 10 minutes, covered, stirring occasionally.
- 5
Strain juice through a damp jelly bag or several layers of cheesecloth.
- 6
Measure 4 cups juice.
- 7
To make jelly: Combine juice and pectin in a large saucepot.
- 8
Bring to a boil over high heat.
- 9
Add sugar, stirring until dissolved.
- 10
Return to a rolling boil.
- 11
Boil hard 1 minute, stirring constantly.
- 12
Remove from heat.
- 13
Skim foam if necessary.
- 14
Ladle hot jelly into hot, sterilized jars, leaving 1/4-inch headspace.
- 15
Wipe jar rim clean.
- 16
Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
- 17
Process 10 minutes in a boiling-water canner.
- 18
Yields about five 8-ounce jars.