Tangerine Jelly - cooking recipe

Ingredients

6 cups chopped tangerines, pulp,around 4 pounds
1 cup chopped lemon, pulp (2-3 large lemons)
1/2 cup thinly sliced tangerine peel (about 4 tangerines)
1 cup water
1 (1 3/4 ounce) package dry pectin
5 cups white sugar

Preparation

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.