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In article >,
(John) wrote:

> Can you please help a man that eats from a micro-wave and junk food
> drive-through how to make jelly and marmalade. Please pretend as if
> I'm a 10 year old needing to know the basics. I have lady freind that
> will help me with the canning portion, but I don't know where to start
> on the stove. I have more tangerines that I know what to do with. I
> gave as many as I could away but still plenty I don't want to waste.
> The tangerines came from a tree my father planted in 1959. For years
> the tree barely yeilded any fruit but for the past 3 years the tree
> appears to be making up for lost time. My now deceased mother used to
> make jelly and marmelade every year. I've looked everywhere but it
> appears as though she never worked from a written recipe. THANK YOU
> in advance, Dave

start at the National Center for Home Food Preservation site:
<http://www.uga.edu/nchfp/> You can also buy a package of pectin and
follow the instructions there. You don't need the pectin to make
marmalade (the citrus has enough natural pectin to do the job) but that
may be the simplest way to do it for a beginner. Understand that if you
use such a recipe, you WILL use the pectin from the package. Good luck
and let us know how it comes out for you.

George Shirley makes a lot of marmalade -- maybe he's got something to
add. Yo, Jorge!! Look alive!!
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton