This is from the very nice book "Blue Ribbon Preserves" by Linda Amendt. I have not tried this – tangerines are not inexpensive nor plentiful in WV lol.

Tangerine Marmalade

will make approx. 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 oz) pouch liquid pectin

In a small bowl, combine peel and 1 cup water. Let soak for 10
minutes. Drain peel and discard the water.

In an 8-qt 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. 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 contents of the pectin
pouch. Return the mixture to a full rolling boil, stirring constantly,
for 1 minute. Remove the pan from the heat. Skim off any foam.

Gently stir the marmalade to distribute the fruit and allow marmalade
to cool for five minutes. Ladle the marmalade into hot jars, leaving
1/4-inch head space. Wipe the jar rims and threads with a clean, damp
cloth. Cover with hot lids and apply screw wings. Process in a water
bath for 10 minutes (half-pint) or 15 minutes (pint).

**before you ask, here's a video on how to supreme

http://www.youtube.com/watch?v…..jOEGQ18F-A

yes, I had to look it up!

Thanks for moving this Pete – I just posted it without thinking WHERE I was posting LOL.

dede