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- 10 - 12 tangerines
- 7 cups sugar
- 1/2 6 ounce package liquid fruit pectin (1 pouch)
1. Peel tangerines, reserving peel. Section fruit over a bowl to catch juice; discard membrane from sections. Dice fruit, removing seeds (you should have 3 cups pulp and 3/4 cup juice). Scrape excess white from peel. Cut enough of the peel into very thin strips to make 3/4 cup.
2. In an 8- to 10-quart Dutch oven or kettle combine diced pulp, juice, peel, and sugar. Bring to a full rolling boil. Quickly stir in pectin; return to a full boil. Boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
3. Immediately ladle into hot, sterilized half-pint or 4-ounce canning jars, leaving 1/2-inch headspace. Wipe jar rims and adjust lids. Process the filled jars in a boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks for 2 hours. Turn jars upside down; cool 2 hours more. Turn jars right side up. Marmalade may require up to 2 weeks to set. Makes 7 half-pints or fourteen 4-ounce jars marmalade.
- Cut 1 yard of ribbon. Stack the three marmalade jars. Secure with ribbon and tie into a bow on the top of the stacked jars. Add a tea infuser to the bow, letting it hang off the side.
- Instead of a tea infuser, tie a small decorative serving spoon to one of the ribbons.
- Scissors, multicolor ribbon, and tea infuser.