Tangerine Jelly Food

TANGERINE JELLY

Tangerine Jelly image

Make and share this Tangerine Jelly recipe from Food.com.

Provided by Diana Adcock

Categories Jellies

Time 35m

Yield 5 half pints

Number Of Ingredients 6

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

Steps:

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.

TANGERINE CHUTNEY

Tangerine Chutney image

Provided by Bruce Aidells

Categories Sauce Christmas Winter Tangerine Jam or Jelly Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 6

Ingredients

9 small seedless tangerines, unpeeled
3 tablespoons red wine vinegar
1 tablespoon dry mustard
1/4 teaspoon salt
1 1/2 cups red jalapeño pepper jelly
3/4 cup tangerine, orange, or lemon marmalade

Steps:

Finely grate enough peel off tangerines to measure 3 tablespoons. Using small sharp knife, cut all peel and white pith off tangerines. Working over large sieve set in bowl, cut between membranes, releasing segments into sieve. Place in refrigerator and let segments drain at least 2 hours and up to 6 hours.
Stir vinegar, mustard, and salt in medium bowl until mustard dissolves. Mix in jelly, marmalade, and 3 tablespoons grated tangerine peel. Cover and chill chutney base up to 6 hours.
Gently fold tangerine segments into chutney base and serve.

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