Ingredients for Tangerine Jelly
- Tangerines
- Lemon
- Zest of 2 tangerines
- 2 cups water
- Dry Pectin
- White Sugar
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How to Make Tangerine Jelly
- Wash and zest 2 tangerines. Juice and pulp remaining tangerines. Remove any seeds.
- In a large saucepan, combine tangerine pulp, lemon pulp, tangerine zest, and 2 cups of water.
- Bring mixture to a rolling boil over medium-high heat. Reduce heat to low, cover, and simmer gently for 10 minutes, stirring occasionally.
- Remove from heat. Pour mixture into a fine-mesh sieve lined with cheesecloth or a jelly bag. Let it strain thoroughly (about 1 hour).
- Measure 4 cups of the strained tangerine juice.
- In a clean large saucepan, combine the 4 cups of strained juice and powdered pectin. Whisk to combine.
- Bring the mixture to a rolling boil over high heat, stirring constantly.
- Once boiling, stir in the 4 cups of sugar. Stir vigorously until the sugar is completely dissolved and the mixture is clear.
- Return the mixture to a rolling boil and boil hard for 1 full minute, stirring constantly to prevent scorching. Skim off any foam.
- Remove from heat. Ladle the hot jelly immediately into sterilized jars, leaving 1/4 inch headspace.
- Wipe jar rims clean. Apply lids and rings, tightening fingertip tight.
- Process jars in a boiling water bath canner for 10 minutes (adjust processing time based on your altitude – consult a canning guide for proper times).
- Remove jars from canner and let cool completely. You should hear a 'pop' sound as the jars seal. Check for seals; any jars that didn't seal should be refrigerated and used promptly.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
898g
Fat
0g
Carbs
80g
