Tangerine Marmalade
- 4 lbs (1.8 kg). tangerines
- 4 lbs (1.8 kg). sugar
- Peel the skin from the tangerines in large piecs; set aside.
- Squeeze the juice from the pulp and discard pulp; set juice aside.
- Simmer peel in water to cover for 10-12 minutes.
- Drain and cover peel with cold water; soak overnight.
- Drain peel again, and chop medium fine.
- In a heavy bottom large saucepan combine peel, resrved juice, and sugar.
- Bring to a boil, reduce heat, and simmer, stirring frequently, for about 25-30 minutes or until thick.
- Spoon into sterilized jars and tore in a cool place.
tangerines, sugar
Taken from online-cookbook.com/goto/cook/rpage/000DE4 (may not work)