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Tangerine Jelly

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“I'm always looking for something a little different-this is one I really like.”
5 half pints

Ingredients Nutrition

  • 1419.54 ml chopped tangerines, pulp,around 4 pounds
  • 236.59 ml chopped lemon, pulp (2-3 large lemons)
  • 118.29 ml thinly sliced tangerine peel (about 4 tangerines)
  • 236.59 ml water
  • 49.61 g package dry pectin
  • 1182.95 ml white sugar


  1. In a large saucepan combine the tangerine and lemon pulp, tangerine peel and water.
  2. Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.
  3. Strain juice through a damp jelly bag.
  4. Measure 4 cups of juice.
  5. Combine the strained juice and powdered pectin in a large saucepan.
  6. Over high heat bring to a boil.
  7. Add Sugar.
  8. Stir until sugar is dissolved.
  9. Return to a boil-rolling.
  10. Boil hard for 1 minute.
  11. Skim foam if needed.
  12. Ladle hot jelly into hot jars, leaving 1/4 inch head space.
  13. Adjust caps.
  14. Process 10 minutes in a boiling water bath canner.

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