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Tangerine Jelly

 Ingredients:

  • 3 1/2 cups of tangerine juice
  • 7 1/3 cups of sugar
  • 7 tbsp of lemon juice
  • 2 (3oz) packs of pectin

Directions:

  1. Heat the tangerine and lemon juices in a pan.
  2. Add the sugar and stir until it dissolves.
  3. Bring the mix to a boil and add the pectin.
  4. Stir the mix constantly, boiling for 1 minute before removing it from the heat.
  5. Add the jelly to canning jars while it’s still warm.
  6. Apply the lids and steep the jars in 250-degree water baths for 10 minutes to seal the jelly.

 

 

 

Lemon Jelly

 Ingredients:

  • 4 1/2 cups of lemon juice
  • 7 1/3 cups of sugar
  • 2 (3oz) packs of pectin

Directions:

  1. Heat the lemon juice in a pan.
  2. Add the sugar and stir until it dissolves.
  3. Bring the mix to a boil and add the pectin.
  4. Stir the mix constantly, boiling for 1 minute before removing it from the heat.
  5. Skim off the foam and add the mix to canning jars while it’s still warm.
  6. Apply the lids and steep the jars in 250-degree water baths for 10 minutes to seal the jelly

 

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