9 tangerines 3 lemons 3/4 cup of sugar to each cup of prepared fruit
Squeeze juice from fruits. Save the pips and tie in a muslin bag. In a food processor (or a meat grinder) grind the fruit peels and pulp. Measure juice and ground fruit together; add 1 1/2 times its volume in water. Bring fruit and water to a boil in a non-reactive (enamel or stainless steel) pan and boil until mixture is reduced to half its original volume. Add to this mixture 3/4 cup of sugar for each cup of fruit. Stir and bring to a rolling boil (i.e. a boil which cannot be stopped by stirring). Reduce heat to maintain a fast simmer. Stir occasionally and test for doneness after 20 minutes. Marmalade is done when a skin forms on the test after five minutes. If you are in doubt, turn up the heat and bring to a fast boil for 5 minutes. Test again. Ladle mixture into preheated, sterilized jars. Cover with melted paraffin was.
Tangerine Marmalade 2
6 tangerines 3 1/2 cups of sugar Juice of 2 1/2 lemons
Wash the tangerines thoroughly, then peel. Cut the peel into shreds. Remove the stringy substance and seed. Mash the tangerine segments in a Dutch oven and add 3 1/2 cups water. Let stand for about 12 hours. Bring the tangerine mixture to a boil and simmer until the peel is tender. Add the sugar, then cook and stir until the sugar is dissolved. Add the lemon juice and bring to a boil over high heat. Boil for about 20 minutes, stirring frequently to prevent sticking. Remove from heat and stir for several minutes to prevent the peel from floating to the surface. Pour into hot sterilized glasses and seal. Makes about 6 half pints.
