Tangerine Marmalade.

Tangerine Marmalade.


    3 lb (1.36 kg) Tangerines
    Juice of 3 lemons
    2 pints (1130 ml) of water
    5 lb  (2.3 kg) of sugar
    1 Bottle of Certo


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  • Wash the tangerines and put the whole fruit (including peel) into a preserving pan with the water then simmer gently, covered, for 40 minutes. Remove from the heat and allow to cool.
  • Remove the peel from the tangerines. Cut up the fruit, removing pips and coarse tissue.
  • Return the pips and tissue to the liquid and boil for 5 minutes. Shred the peel discarding the pith.
  • Strain the liquid and return to the pan with the shredded peel, pulp, lemon juice and sugar.
  • Stir over a low heat until the sugar has dissolved and then bring to a full rolling boil and boil rapidly for 3 minutes.
  • Remove from heat and stir in the Certo, and boil for 1 minute.
  • Skim and cool slightly.
  • Pour into clean warm jars and cover in the usual way.

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