0 Picture
Ingredients
- 10 to 12 medium tangerines
- 7 cups sugar
- 1/2 of a 6 oz. pkg. (1 foil pouch) liquid fruit pectin
Details
Preparation
Step 1
Peel tangerines, reserving peels. Section tangerines, reserving juices; discard section membranes. Chop fruit; reserve juices and discard seeds. (You should have 3 cups fruit and 3/4 cups juice).
Using a sharp knife, scrape off the white portions of peels; discard. Cut enough of the peels into very thin strips to measure 3/4 cup.
In a 8-10 qt. saucepan, combine chopped fruit, reserved juices, peel strips and sugar. bring to a full rolling boil. Stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
Ladle into hot, sterilized half-pint jars.
Process in a boiling-water canner for 5 minutes.
To distribute fruit, cool about 20 minutes, then gently turn and tilt jars without inverting them; repeat as needed.
Let set at room temperature for 2 weeks before serving.
Review this recipe