Tangerine Marmalade - tangerines

Method

• Wash tangerines and lemon.
• Quarter.
• Remove seeds.
• Put through food chopper.
• Measure the ground citrus.
• Add 4 cups water to 2 cups of pulp.
• Bring to a boil and cook on low heat 1 hour or until volume is about half that it was in the beginning. Stand overnight.
• This extracts pectin from the lemon.
• Measure out 3 cups of stock.
• Add 3 cups sugar.
• Cook until candy or jelly thermometer reads 222°.
• Let cool to 190°.
• Pour in clean jars. Close with self-sealing lids at once.