TANGERINE MARMALADE
9 tangerines
3 lemons
¾ c.sugar per cup prepared fruit
Squeeze juice from fruits. Save the pulps
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 ½ times its volume in water.
Bring fruit and water to a boil in a
non-reactive (enamel or stainless steel)
pan and boil.
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 beeswax or parafin
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