Tangerine Marmalade

 

 

 

3 lbs Tangerines

2 pints Water

Juice of 3 Lemons

5 lbs Sugar

1 Bottle Certo

 

 

 

1.         Wash the tangerines and put the whole fruit (including peel) into a

preserving pan with the water then simmer gently, covered, for 40

minutes.  Remove from the heat and allow to cool.

 

 

2.         When cool enough to handle, remove the peel from the tangerines. 

Cut up the fruit, removing pips and coarse tissue.

 

 

3.         Return the pips and tissue to the liquid and boil for 5 minutes.  Shred

the peel discarding the pith.

 

 

4.         Strain the liquid and return it to the pan with the shredded peel, pulp,

lemon juice and sugar.

 

 

5.         Stir over a low heat until the sugar has dissolved and then bring to a

full rolling boil and boil rapidly for 3 minutes.

 

 

6.            Remove from the heat and stir in the Certo, and boil for 1 minute. 

Skim, if necessary.

 

 

7.         Cool slightly.  Pour into clean warm jars and cover in the usual way.