Recipe: Light Sugar Tangelo Marmalade

Light Tangelo Marmalade

6 Tangelos
1 pkg. slim set fruit pectin
4 cups sugar
1/4 teaspoon margarine, butter or cooking oil

To prepare fruit:
Cut off peel ends from Tangelos and discard. Cut Tangelos
in quarters. Remove pulp from peel; remove seeds. Chop pulp
and set aside. Slice Tangelo peel into matchstick slivers.
Combine pulp, peel and 5 cups water in 6 to 8 quart kettle or saucepan. Bring to a quick boil and simmer, uncovered, for 1 hour or until peel is tender. Measure mixture and add water, if necessary, to equal exactly 5 cups.

To prepare marmalade:
Add the package of pectin to fruit mixture in kettle or
saucepan. Stir thoroughly and scrape sides of pan to make sure all of the pectin dissolves. Place pan over medium high heat.

Bring to a boil, stirring constantly to prevent scorching. Add premeasured sugar and mix well. Continue stirring and bring to a full rolling boil (a boil that cannot be stirred down). Boil hard exactly 1 minute. Add margarine, butter or cooking oil to reduce foaming. Stir constantly to avoid scorching. Remove marmalade from heat. Skim foam and pour into containers. Seal according to package directions.