TANGERINE MARMALADE
  
9 tangerines 
3 lemons 
¾ c.sugar per cup prepared fruit 

Squeeze juice from fruits. Save the pulps 
and tie in a muslin bag.In a food processor 
or a meat grinder) grind the fruit peels 
and pulp.

Measure juice and ground fruit together; 
add 1 ½ times its volume in water.
Bring fruit and water to a boil in a 
non-reactive (enamel or stainless steel) 
pan and boil.

Boil until mixture is reduced to half
its original volume. Add to this mixture
3/4 cup of sugar for each cup of fruit.

Stir and bring to a rolling boil 
(i.e. a boil which cannot be stopped
by stirring).

Reduce heat to maintain a fast simmer.
Stir occasionally and test for doneness 
after 20 minutes.

Marmalade is done when a skin forms 
on the test after five minutes. 

If you are in doubt, turn up the heat 
and bring to a fast boil for 5 minutes. 
Test again. 
Ladle mixture into preheated, 
sterilized jars. 
Cover with beeswax or parafin