Tangerine Marmalade
9 tangerines
3 lemons
¾ c.sugar per cup
prepared fruit
3 lemons
¾ c.sugar per cup
prepared fruit
Squeeze juice from fruits. Save the pulps 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 ½ times its volume in water.
Bring fruit and water to a boil in a non-reactive (enamel or stainless steel)
pan and boil.
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 beeswax or parafin
processor or a meat grinder) grind the fruit peels and pulp.
Measure juice and ground fruit together; add 1 ½ times its volume in water.
Bring fruit and water to a boil in a non-reactive (enamel or stainless steel)
pan and boil.
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 beeswax or parafin
| Directions |
| Ingredients |
 | |  | |  |