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Tangerine Jelly
Time: 35 mins
Ingredients
- 6 cups chopped tangerines, pulp,around 4 pounds
- 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
Directions
- 1 In a large saucepan combine the tangerine and lemon pulp, tangerine peel and water.
- 2 Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.
- 3 Strain juice through a damp jelly bag.
- 4 Measure 4 cups of juice.
- 5 Combine the strained juice and powdered pectin in a large saucepan.
- 6 Over high heat bring to a boil.
- 7 Add Sugar.
- 8 Stir until sugar is dissolved.
- 9 Return to a boil-rolling.
- 10 Boil hard for 1 minute.
- 11 Skim foam if needed.
- 12 Ladle hot jelly into hot jars, leaving 1/4 inch head space.
- 13 Adjust caps.
- 14 Process 10 minutes in a boiling water bath canner.
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