Tangerine Marmalade

• 4 lbs (1.8 kg). tangerines
• 4 lbs (1.8 kg). sugar

1. Peel the skin from the tangerines in large piecs; set aside.
2. Squeeze the juice from the pulp and discard pulp; set juice aside.
3. Simmer peel in water to cover for 10-12 minutes.
4. Drain and cover peel with cold water; soak overnight.
5. Drain peel again, and chop medium fine.
6. In a heavy bottom large saucepan combine peel, resrved juice, and sugar.
7. Bring to a boil, reduce heat, and simmer, stirring frequently, for about 25-30 minutes or until thick.
8. Spoon into sterilized jars and tore in a cool place.

tangerines, sugar

Taken from online-cookbook.com/goto/cook/rpage/000DE4 (may not work)