Tangerine Jelly

Yield: about 5 (8 ounce) jars

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

Instructions

1. Prepare home canning jars and lids according to manufacturer's instructions. Jars should be covered with water and boiled 10 minutes to sterilize.
2. To prepare juice: Combine tangerine peel, tangerine pulp, lemon pulp and water in a large saucepot. Simmer 10 minutes, covered, stirring occasionally. Strain juice throuhh a damp jelly bag or several layers of cheesecloth. Measure 4 cups juice.
3. To make jelly: 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.
4. 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.
5. Process for 10 minutes in a boiling-water canner.