Tangerine Jelly

Time for another canning recipe! This time, brilliant orangeness with tangerine jelly. If you like orange marmelade, you will like this. It has layers of flavor as well as a brilliant, almost glowing orange color.

I have discovered as well that I think I like working with powdered pectin better than I do the liquid pectin. Sets up much nicer.

This is a Recipezaar recipe, posted by DiB's.

Tangerine Jelly
I got 6 half-pints, plus almost enough for another

6 cups chopped tangerines, pulp, around 4 lb
1 cup chopped lemon, pulp (2-3 large lemons)
1/2 cup thinly sliced tangerine peel (about 4 tangerines)
1 cup water
1 (1-3/4 ounce) package dry pectin
5 cups white sugar

Now, tangerines are usually only found around here at Christmas time. So, instead I found a lovely bottle of tangerine juice that I used. I did chop up about 4 oranges and the lemon and used orange peel and it worked great. You need 4 cups of juice and the bottle was a quart, so perfect!

Combine pulps, peel and water in large saucepan. Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally. Strain juice through a damp jelly bag. Measure 4 cups of juice. Combined the juice and powered pectin in a large pan. Over high heat bring to a boil. Add sugar. Stir until sugar is dissolved. Return to a rolling boil. Boil hard for 1 minute. Ladle hot jelly into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath canner.

Voila! Day-Glo jelly!



For those of you who read Jan Bennett's blog - next week I am posting a red onion marmelade recipe! (She posted about an appetizer using red onion jam!)