A delightful citrus jelly that combines the tangy flavors of tangerines and lemons, perfect for spreading on toast or as a topping for desserts.
Combine the tangerine and lemon pulp, grated tangerine peel, and water in a large saucepan.
Ensure the fruits are fresh to maximize the flavor.
Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10 minutes, stirring occasionally.
Stirring occasionally prevents the mixture from sticking to the pan.
Strain the juice through a damp jelly bag to remove solids.
Ensure the jelly bag is clean to avoid any unwanted flavors.
Measure 4 cups of the strained juice and return it to the saucepan.
If you have less juice, you can add a bit of water to make up the volume.
Combine the juice with powdered pectin and bring to a boil over high heat.
Stir constantly to ensure the pectin dissolves evenly.
Add the sugar and stir until fully dissolved.
Adding the sugar gradually helps it dissolve more easily.
Return the mixture to a rolling boil and boil hard for 1 minute.
A rolling boil is when the mixture continues to boil even while stirring.
Skim off any foam if necessary.
Removing the foam ensures a clearer jelly.
Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace.
Use a funnel to make filling the jars easier and less messy.
Seal the jars and process them in a boiling water bath canner for 10 minutes.
Ensure the jars are fully submerged in the water bath for proper sealing.
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