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*


Apple and naartjie jam

    4 medium-sized green apples, peeled and grated (reserve the skin and cores)
    2 large naartjies (rind and pips removed and reserved), cut into small pieces
    1 large lemon, juice (reserve rind and pips)
    3 Litres water
    1 kg sugar
Method
 Place the grated apples, naartjie pieces and lemon juice in a large saucepan, preferably stainless steel. Add the water. Tie up the skins and pips in a piece of cheesecloth and place in a saucepan. Bring to the boil and boil for 30 minutes. Cool completely. (For best results leave the cheesecloth bag in the mixture overnight.) Remove the cheesecloth bag from the saucepan and place it in a sieve over the saucepan. Press out all the liquid and add to the fruit mixture. Discard the cheesecloth bag and its contents. Add the sugar to the fruit mixture and heat. Stir continuously until all the sugar has dissolved and before the mixture comes to the boil. (Remove the sugar crystals that form on the sides of the saucepan with a wet brush or cover the saucepan with a lid for about three minutes to allow the crystals to dissolve.) Bring the mixture to the boil and boil until it is thick and no longer watery. To test, spoon a little of the jam into a saucepan and cool - if it is no longer runny, the jam is ready, Spoon into clean, sterilised jars. Makes about 1,5 litres of jam. 8/7/12  You *Lekker Resepte vir die Jongergeslag*


Naartjie marmalade 
550g naartjies
1T lemon juice
1.4l water
1.1kg granulated sugar
Directions
Peel the naartjies and reserve the peel. Scoop the flesh out of the segments and place, along with any pips and juice, in a food processor. Blend until smooth and place in a heavy-based saucepan.
Scrape as much of the pith from the naartjie peels as possible and slice the rind into thin strips. Add these to the saucepan with the blended mixture. Add the lemon juice and water and bring to the boil. Reduce the heat and simmer for about one and a half hours, or until the rind is very tender and the mixture has reduced by half.
Add the sugar and stir over a gentle heat until it has dissolved. Bring to the boil again and cook for 10 minutes, skimming and discarding any froth from the surface.
To test the consistency, place a teaspoon of the marmalade on a saucer in the fridge for a few minutes. It should set to a jelly-like consistency. If not, continue to cook for a further five to 10 minutes. Allow the marmalade to cool slightly, then decant into two sterilised 250ml jars. HOUSE & LEISURE *Lekker Resepte vir die Jongergeslag*