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


No one has given you a direct answer because we don't have a consensus
about how to make marmalade (there are several methods, and they all
work,) although we do discuss it occasionally. If you use google to
search this group for recent (in the past year or two) discussions about
marmalade, you will be overwhelmed with information from which to ask
specific questions.

George's marmalade is delicious, and I suspect tangarines cook a lot
like kumquats. I think he has posted the recipe here.

Don't discard the seeds without first boiling them in a little
cheesecloth bag with the rest of the fruit, then squeezing the gel out
of them. I don't know if it's pectin or not, but the seeds are loaded
with a water soluble gel.

Best regards,
Bob