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Tangerine Lemon Marmalade




Source of Recipe


Martha Stewart Living (mar10)






List of Ingredients



• 7 tangerines or oranges, washed well, quartered and sliced 1/4 in. thick
  
• 2 lemons, washed well, quartered and sliced 1/4 in. thick
  
• 4 cups water
  
• Granulated Sugar
  






Instructions



1. Bring fruit to simmer in water over med heat. Cook 5 minutes. Let cool slightly. Press parchment directly on surface of marmalade and refrigerate overnight.
   
2. Remove parchment; return saucepan to med heat. Bring to a simmer and cook until citrus rinds are very tender, about 30 minutes. Measure mix and return to saucepan over med high heat. For each cup of mix add 3/4 cup sugar. Simmer until a candy thermo reads 220 degrees, about 30 minutes. Fruit should be broken down and rinds translucent. Plate test marmalade to make sure it is set. Divide among 4 pint sized sterilized glass jars, leaving 1/4 in. headspace at top. Can in water bath for 15 minutes.
   






Final Comments


Unopened can be kept 1 year.