Recipe from Better Homes and Gardens
This sweet fruit spread is great on toast but is also fun in a peanut butter sandwich.
Yield: 7 half-pints or fourteen 4-ounce jars
Prep Time: 45 mins
see savings10 - 12tangerines
see savings7 cupssugar
see savings1/2 6 ounce packageliquid fruit pectin (1 pouch)
In an 8- to 10-quart Dutch oven or kettle combine diced pulp, juice, peel, and sugar. Bring to a full rolling boil. Quickly stir in pectin; return to a full boil. Boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
Immediately ladle into hot, sterilized half-pint or 4-ounce canning jars, leaving 1/2-inch headspace. Wipe jar rims and adjust lids. Process the filled jars in a boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks for 2 hours. Turn jars upside down; cool 2 hours more. Turn jars right side up. Marmalade may require up to 2 weeks to set. Makes 7 half-pints or fourteen 4-ounce jars marmalade.
To Present This Gift...
Cut 1 yard of ribbon. Stack the three marmalade jars. Secure with ribbon and tie into a bow on the top of the stacked jars. Add a tea infuser to the bow, letting it hang off the side.
Also try this...
Instead of a tea infuser, tie a small decorative serving spoon to one of the ribbons.
To present this gift you will need:
Scissors, multicolor ribbon, and tea infuser.