Tangerine jelly
Tangerine jelly recipe in the canning category
Recipe ingredients:
- 1/2 cup thinly sliced tangerine peel, about 3 medium
- 6 cups finely chopped tangerine pulp, about 3 1/2 pounds
- 1 cup finely chopped lemon pulp, about 2 medium
- 1 cup water
- 1 package fruit pectin
- 5 cups granulated sugar
Recipe method:
- Prepare home canning jars and lids according to manufacturer instructions.
- Jars should be covered with water and boiled 10 minutes to sterilize.
- Combine tangerine peel, tangerine pulp, lemon pulp and water in a large saucepot.
- Simmer 10 minutes, covered, stirring occasionally.
- Strain juice through a damp jelly bag or several layers of cheesecloth.
- Measure 4 cups juice.
- Combine juice and pectin in a large saucepot.
- Bring to a boil over high heat.
- Add sugar, stirring until dissolved.
- Return to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace.
- Wipe jar rim clean.
- Screw band down evenly and firmly just until a point of resistance is met, fingertip tight.
- Process 10 minutes in a boiling water canner.
Tags: tangerine, jelly, recipe, canning, recipes, cooking