Title: Fresh Tangerine Marmalade
Categories: Condiment Jam Fruit
Yield: 7 8-oz. jars

12		Tangerines
6	c	Sugar

Wash tangerines. Remove peel from tangerines and reserve. Remove seeds from sections and peel in food processor, electric blender or food mill. Measure 6 cups puree. Combine puree and sugar in a large kettle. Place over moderate heat and bring slowly to a boil, stirring frequently. Boil gently for about 35 minutes, stirring frequently until the mixture passes the jelly test by reaching 220F. on a candy thermometer and sheeting from a metal spoon. Remove from heat. Skim off foam and ladle immediately into hot jelly jars or canning jars. Fill to within 1/8 inch from top; screw cap in evenly and tightly. Invert for a few seconds and stand jars upright to cool. Makes 7 8-ounce jars.

Central Market Recipes Austin, Texas

MM format by John Hartman Austin, Texas 12 January 1997

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