Tangerine Jelly
Tangerine jelly keeps the peel, so the finished preserve carries the bitter edge and fragrant oil of the whole fruit rather than just its juice. The method is old and simple: soak the chopped tangerines overnight in water, boil them soft, then cook with sugar until a drip sets on a cold plate. Six limes in the pot add sharpness to balance the sweetness.
Instructions
Cut the tangerines into small pieces, keeping the peel on and picking out every seed as you go.
Put the chopped fruit in a large pot or bowl, pour in the water, and leave it to sit until the next day.
Transfer the mixture to a pot and boil it until the fruit is very soft and the peel gives way easily when pressed.
Stir in the sugar and keep cooking. To test for a set, drip a little of the jelly onto a cold plate, and it is ready when it firms up rather than running.
The source lists 6 limes but gives no step for them, so add them at whatever point you judge best, for example by cutting and cooking them along with the tangerines.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
