Janet Cooper

Tangerine Jam

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Preparation info
    • Difficulty

      Easy

Appears in
Home Canning and Preserving
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About

Ingredients

  • leftover pulp from tangerine jelly recipe
  • sugar
  • ¼ cup water for every cup fruit
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Method

  1. Measure the pulp left from the tangerine jelly in a quart-size measure. Squeeze the seed bag into a kettle and discard the seeds. Add the fruit to the kettle.
  2. Add an amount of sugar equal to the measured fruit (scant a little for less sweet jam) and ¼ cup water for eve