TANGERINE JELLY

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Tangerine Jelly image

Make and share this Tangerine Jelly recipe from Food.com.

Provided by Diana Adcock

Categories     Jellies

Time 35m

Yield 5 half pints

Number Of Ingredients 6

6 cups chopped tangerines, pulp,around 4 pounds
1 cup chopped lemon, pulp (2-3 large lemons)
1/2 cup thinly sliced tangerine peel (about 4 tangerines)
1 cup water
1 (1 3/4 ounce) package dry pectin
5 cups white sugar

Steps:

  • In a large saucepan combine the tangerine and lemon pulp, tangerine peel and water.
  • Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.
  • Strain juice through a damp jelly bag.
  • Measure 4 cups of juice.
  • Combine the strained juice and powdered pectin in a large saucepan.
  • Over high heat bring to a boil.
  • Add Sugar.
  • Stir until sugar is dissolved.
  • Return to a boil-rolling.
  • Boil hard for 1 minute.
  • Skim foam if needed.
  • Ladle hot jelly into hot jars, leaving 1/4 inch head space.
  • Adjust caps.
  • Process 10 minutes in a boiling water bath canner.

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #jellies     #canning     #condiments-etc     #fruit     #american     #citrus     #technique     #water-bath

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