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Tangerine Marmalade Jelly Recipe


9 tangerines
3 lemons
3/4 c. sugar to each
  c. prepared fruit

 Tangerine Marmalade Jelly Recipe


Squeeze juice from fruits.  Save the pips and tie in a muslin bag.  In a food processor (or a meat grinder) grind the fruit peels and pulp.  Measure juice and ground fruit together; add 1 1/2 times its volume in water.  Bring fruit and water to a boil in a non-reactive (enamel or stainless steel) pan and boil until mixture is reduced to half its original volume.    Add to this mixture 3/4 cup of sugar for each cup of fruit.  Stir and bring to a rolling boil (i.e. a boil which cannot be stopped by stirring).  Reduce heat to maintain a fast simmer.  Stir occasionally and test for doneness after 20 minutes.  Marmalade is done when a skin forms on the test after five minutes.  If you are in doubt, turn up the heat and bring to a fast boil for 5 minutes.  Test again.  Ladle mixture into preheated, sterilized jars.  Cover with melted paraffin was.

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