Tangerine Jam

Directions

1. 1
   Cut the tangerines in half.
2. 2
   Squeeze out the juice and keep, covered, in the refrigerator.
3. 3
   Remove the thin membranes which separate the segments and fibers inside the peel.
4. 4
   Then simmer the peels in water for about 710 minutes until soft.
5. 5
   Drain, cover with a fresh portion of cold water, and soak for 12 hours or overnight, changing the water once or twice if possible, to get rid of all the bitterness.
6. 6
   Drain the peel and chop it roughly.
7. 7
   Pour the reserved tangerine juice into a large pan.
8. 8
   Add the sugar and chopped peel and bring to the boil.
9. 9
   Simmer for 1530 minutes, until the syrup thickens and forms a firm jelly when a drop is left on a cold plate.
10. 10
    Let the jam cool slightly, then pour into clean jars and seal tightly.