Prepare home canning jars and lids according to manufacturer's
instructions. Jars should be covered with water and boiled 10 minutes
To prepare juice: 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.
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.
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.