Tangerine Jelly

• 6 cups chopped tangerines, pulp,around 4 pounds
• 1 cup chopped lemon, pulp (2-3 large lemons)
• 1/2 cup thinly sliced tangerine peel (about 4 tangerines)
• 1 cup water
• 1 (1 3/4 ounce) package dry pectin
• 5 cups white sugar

1. In a large saucepan combine the tangerine and lemon pulp, tangerine peel and water.
2. Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.
3. Strain juice through a damp jelly bag.
4. Measure 4 cups of juice.
5. Combine the strained juice and powdered pectin in a large saucepan.
6. Over high heat bring to a boil.
7. Add Sugar.
8. Stir until sugar is dissolved.
9. Return to a boil-rolling.
10. Boil hard for 1 minute.
11. Skim foam if needed.
12. Ladle hot jelly into hot jars, leaving 1/4 inch head space.
13. Adjust caps.
14. Process 10 minutes in a boiling water bath canner.

tangerines, lemon, water, pectin, white sugar

Taken from www.food.com/recipe/tangerine-jelly-109379 (may not work)