Instructions: Wash tangerines. Remove peel from tangerines and reserve. Remove seeds from sections and peel in food processor, electric blender or food mill. Measure 6 cups puree. Combine puree and sugar in a large kettle. Place over moderate heat and bring slowly to a boil, stirring frequently. Boil gently for about 35 minutes, stirring frequently until the mixture passes the jelly test by reaching 220F. on a candy thermometer and sheeting from a metal spoon. Remove from heat. Skim off foam and ladle immediately into hot jelly jars or canning jars.

Fill to within 1/8 inch from top; screw cap in evenly and tightly.

Invert for a few seconds and stand jars upright to cool.

Makes 7
8-ounce jars.

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