1/2 C. thinly sliced tangerine peel (about 3 medium)
6 C. finely chopped tangerine pulp (about 3 1/2 pounds)
1 C. finely chopped lemon pulp (about 2 medium)
1 C. water
1 pkg. fruit pectin
5 C. granulated sugar

Prepare home canning jars and lids according to manufacturer’s
instructions. Jars should be covered with water and boiled
10 minutes to sterilize.

To prepare juice: Combine tangerine peel, tangerine pulp, lemon
pulp and water in a large saucepot. Simmer 10 minutes, covered,
stirring occasionally. Strain juice through a damp jelly bag or
several layers of cheesecloth. Measure 4 cups juice.

To make jelly: Combine juice and pectin in a large saucepot. Bring
to a boil over high heat. Add sugar, stirring until dissolved. Return
to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from
heat. Skim foam if necessary.

Ladle hot jelly into hot, sterilized jars, leaving 1/4-inch headspace.
Wipe jar rim clean. Screw band down evenly and firmly just until a
point of resistance is met - fingertip tight. Process 5 minutes in a
boiling-water canner.

Yields about five 8-ounce jars.

B-man :wink: