Recipe: Tangerine Jelly

This starts out the same way, but then you strain out the peel..

TANGERINE JELLY

6 cups chopped tangerines, pulp,around 4 pounds
1 cup chopped lemons, 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

In a large saucepan combine the tangerine and lemon pulp, tangerine peel and 1 cup water. Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally. Strain juice through a damp jelly bag. Measure 4 cups of juice.

Combine the strained juice and powdered pectin in a large saucepan. Over high heat bring to a boil. Add Sugar. Stir until sugar is dissolved. Return to a boil-rolling. Boil hard for 1 minute. Skim foam if needed.

Ladle hot jelly into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in a boiling water bath canner.

Makes approximately 5 half pints