TANGERINE MARMALDE-JAM

TANGERINE MARMALADE
 3 pounds tangerines
2 small lemons
1 1/2 cup. water
4 1/2 cups. sugar
1) Chop the tangerines, peel and all. I do this by hand, so as to remove the seeds. If you’re using a seedless variety, then by all means use the food processor. Repeat with the lemons.
2) Combine the tangerines, the lemons, and the water in a pot. Bring rapidly to a boil; simmer for 5 minutes. Remove from the heat, cover, and let sit 12 to 18 hours.
3) Add the sugar (or more, if you like a sweeter marmalade) and bring rapidly to a boil. Meanwhile, start heating up your boiling water bath in a separate pot. Stir constantly while bringing the mixture almost to the gelling point.
4) Transfer to clean, sterilized jars and screw on two-piece lids. Process in a boiling water bath for 15 minutes.**Berie Smith**DORRIS AND JILLY COOK] *Lekker Resepte vir die Jongergeslag*