I enjoy making jam, but with the business of life, my pantry is pretty empty of canning jars right now! Its not too late- this lovely jelly is perfect for winter canning. It uses wonderful citrus which is in season and is simple to make. It makes a wonderful sweet treat on your breakfast toast or even added into a salad vinaigrette or coupled with cream cheese-yum!
Winter Citrus Jelly
5 Tangerines (large)
1 Box Pectin
4 1/2 Cups Sugar
Squeeze your lemons and tangerines to give 4 cups of juice. Bring juice to boil over high heat in a large saucepan, cover, reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat and strain juice through a cheese cloth lined strainer (what I do ) or you can use a jelly bag or so. Pour strained liquid back into a clean saucepan and add pectin. Return to full boil over high heat. Reduce heat and boil gently for 1 minute- stirring constantly. Add sugar and return to full boil and boil hard for 1 minute- stirring constantly. Ladle juice mixture into hot prepared canning jars and process for 10 minutes, plus or minus according to your elevation if needed. Allow to cool and enjoy!