Tangerine Jelly
photo by Mommy Melanie
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
5 half pints
ingredients
- 1419.54 ml chopped tangerines, pulp,around 4 pounds
- 236.59 ml chopped lemon, pulp (2-3 large lemons)
- 118.29 ml thinly sliced tangerine peel (about 4 tangerines)
- 236.59 ml water
- 49.61 g package dry pectin
- 1182.95 ml white sugar
directions
- 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.
Reviews
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois