Tangerine Marmalade can be used not only as a sweet spread, but also as a main ingredient in a variety of desserts, breads and sauces. Marmalade's are generally made from citrus fruits but other fruits and even vegetables can also be used. Marmalade is essentially soft jellies containing small pieces of fruit and/or peel.
3/4 cup 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 1.5 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 jelling after 20 minutes. Marmalade is done when a skin forms on the test sample after about 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 paraffin