Tangerine Marmalade

Diets

Ingredients

Found on bhg.com

Description

This sweet fruit spread is great on toast but is also fun in a peanut butter sandwich.

Directions

Peel tangerines, reserving peel. Section fruit over a bowl to catch juice; discard membrane from sections. Dice fruit, removing seeds (you should have 3 cups pulp and 3/4 cup juice). Scrape excess white from peel. Cut enough of the peel into very thin strips to make 3/4 cup.
In an 8- to 10-quart Dutch oven or kettle combine diced pulp, juice, peel, and sugar. Bring to a full rolling boil. Quickly stir in pectin; return to a full boil. Boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
Immediately ladle into hot, sterilized half-pint or 4-ounce canning jars, leaving 1/2-inch headspace. Wipe jar rims and adjust lids. Process the filled jars in a boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks for 2 hours. Turn jars upside down; cool 2 hours more. Turn jars right side up. Marmalade may require up to 2 weeks to set. Makes 7 half-pints or fourteen 4-ounce jars marmalade.