TANGERINE JELLY

Steps:

• In a large saucepan combine the tangerine and lemon pulp, tangerine peel and water.
• Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.
• Strain juice through a damp jelly bag.
• Measure 4 cups of juice.
• Combine the strained juice and powdered pectin in a large saucepan.
• Over high heat bring to a boil.
• Add Sugar.
• Stir until sugar is dissolved.
• Return to a boil-rolling.
• Boil hard for 1 minute.
• Skim foam if needed.
• Ladle hot jelly into hot jars, leaving 1/4 inch head space.
• Adjust caps.
• Process 10 minutes in a boiling water bath canner.