Tangerine Marmalade

Step 1: Piece tangerines with fork.

Step 2: Over medium high heat bring a saucepan with water to a boil. Add tangerines. Reduce heat and simmer for 45 minutes or until tangerine skin is tender when pierced. Drain and refresh under cold water and pat dry.

Step 3: Cut tangerines in half and remove seeds.

Step 4: Cut peel and pulp into a 1/4 inch dice. Transfer to a saucepan and mix in sugar and 1/2 cup water; cook over low heat; stirring until sugar dissolves. Increase heat to med. high and boil until candy thermometer registers 210 degrees F. (or use the sheeting method--fill a chilled spoon with marmalade and pour marmalade back into pan and the last two drops should "sheet" together of of the spoon), stirring constantly (10 minutes). Transfer to a bowl.

Step 5: ***can be prepared 1 week ahead, covered and refrigerated or 1 month ahead if sealed in clean hot canning jar and refrigerated.