Tangerine Jam
 
2 lb.  tangerines
2 lb.  sugar
 
cut the tangerines in half. squeeze out the juice and keep, covered, 
in the refrigerator. 
remove the thin membranes which separate the segments and fibers 
inside the peel. then simmer the peels in water for about 7-10 minutes 
until soft. drain, cover with a fresh portion of cold water, and soak 
for 12 hours or overnight, changing the water once or twice if 
possible, to get rid of all the bitterness. 
drain the peel and chop it roughly. 
pour the reserved tangerine juice into a large pan. add the sugar and 
chopped peel and bring to the boil. simmer for 15-30 minutes, until 
the syrup thickens and forms a firm jelly when a drop is left on a 
cold plate. let the jam cool slightly, then pour into clean jars and 
seal tightly. 
 
--- 
http://www.sudairy.com/mer/recipes.html 
 
-- 
(ID: 12156) Mirror: rec.food.recipes: Fri, Jun 20, 2003


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