Tangerine Marmalade - cooking recipe

Ingredients

3 tangerines
1 lemon

Preparation

Wash tangerines and lemon.
Quarter.
Remove seeds.
Put through food chopper.
Measure the ground citrus.
Add 4 cups water to 2 cups of pulp.
Bring to a boil and cook on low heat 1 hour or until volume is about half that it was in the beginning. Stand overnight.
This extracts pectin from the lemon.
Measure out 3 cups of stock.
Add 3 cups sugar.
Cook until candy or jelly thermometer reads 222\u00b0.
Let cool to 190\u00b0.
Pour in clean jars. Close with self-sealing lids at once.