Tangerine Marmalade

"Blue Ribbon Preserves"
Linda Amendt

Tangerine Marmalade

makes about 6 half-pint jars

1 cup zested or thinly sliced tangerine peel (do not pack)
1 cup water
1/2 strained fresh tangerine juice
3/4 cup water
1/8 tsp baking soda
2 3/4 cups supremed and finely chopped fruit plus enough reserved juice to equal 3 cups (18 to 24 tangerines)
5 cups sugar
1/2 teaspoon unsalted butter
1 (3-ounze) pouch liquid pectin

In a small bowl, combine the peel and 1 cup water. Drain the peel and discard the water.

In an 8-quart pan, combine the peel with the tangerine juice, 3/4 cup water and baking soda. Over medium-high heat, bring to a full boil. Reduce the heat, cover and simmer for 10 minutes, stirring occasionally. Stir in the fruit. Cover and simmer 10 minutes more.
Remove the cover and stir in the sugar and butter. Heat, stirring constantly, until the sugar is completely dissolved.
Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.
To prevent floating fruit, allow the marmalade to cool 5 minutes before filling the jars. Gently stir the marmalade to distribute the fruit. Ladle the marmalade into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F (93C) water bath for 10 minutes, pint jars for 15 minutes.

NOTES

-It really took a while to supreme that many tangerines!

-This is really a fantastic marmalade.

-My yield ended up being exactly 7 half pints.