9 Tangerines or oranges (Do not peel)
2 Lemons (Do not peel)
3C Water
3C Granulated sugar
1pkg Liquid pectin
Directions
Wash, quarter, and slice tangerines and lemons into 1/4inch thick slices
Bring tangerines, lemons, and water to a simmer in a large saucepan over medium heat
Cook for 5 minutes
Let cool slightly
Press parchment directly on surface of marmalade and refrigerate overnight
Remove parchment
Return to saucepan on medium heat
Bring to a simmer, and cook until citrus rinds are very tender (about 30 minutes)
Measure mixture and return to saucepan over medium heat
For each cup of mixture add 3/4C of sugar
Bring to a boil
Add package of liquid pectin
Bring to a rolling boil for 1 minute
Remove from the heat and stir for 1 – 2 minutes to distribute the pectin and fruit
Divide among 3 each 1 cup and 2 each 1/2 cup sterilized glass jars leaving 1/4 in space at tops
Seal
Unopened marmalade can be stored at room temperature for up to one year
Mad Dog and Celeste's Recipes 