Best Tangerine Jelly Recipes

TANGERINE JELLY

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.

TANGERINE MARMALADE

Steps:

• Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
• Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.

TANGERINE JAM

Steps:

• Cut the tangerines in half. Squeeze out the juice and keep, covered, in the refrigerator.
• Remove the thin membranes which separate the segments and fibers inside the peel. Then simmer the peels in water for about 7-10 minutes until soft. Drain, cover with a fresh portion of cold water, and soak for 12 hours or overnight, changing the water once or twice if possible, to get rid of all the bitterness.
• Drain the peel and chop it roughly.
• Pour the reserved tangerine juice into a large pan. Add the sugar and chopped peel and bring to the boil. Simmer for 15-30 minutes, until the syrup thickens and forms a firm jelly when a drop is left on a cold plate. Let the jam cool slightly, then pour into clean jars and seal tightly.