Tangerine Marmalade.

METHOD

• 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.