Light Tangelo Marmalade
 
6   tangelos
1 package  slim set fruit pectin
4 cup  sugar
1/4 tsp  margarine, butter or cooking oil
 
To prepare fruit: 
Cut off peel ends from Tangelos and discard. Cut Tangelos 
in quarters. Remove pulp from peel; remove seeds. Chop pulp 
and set aside. Slice Tangelo peel into matchstick slivers. 
Combine pulp, peel and 5 cups water in 6 to 8 quart kettle or 
saucepan. Bring to a quick boil and simmer, uncovered, for 1 
hour or until peel is tender. Measure mixture and add water, 
if necessary, to equal exactly 5 cups. 
 
To prepare marmalade: 
Add the package of pectin to fruit mixture in kettle or 
saucepan. Stir thoroughly and scrape sides of pan to make sure 
all of the pectin dissolves. Place pan over medium high heat. 
Bring to a boil, stirring constantly to prevent scorching. Add 
premeasured sugar and mix well. Continue stirring and bring to 
a full rolling boil (a boil that cannot be stirred down). Boil 
hard exactly 1 minute. Add margarine, butter or cooking oil to 
reduce foaming. Stir constantly to avoid scorching. Remove 
marmalade from heat. Skim foam and pour into containers. Seal 
according to package directions. 
 
 
 
 
 
(ID: 79847) Mirror: rec.food.recipes: Tue, Dec 24, 2002


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