Cut the tangerines in half. Squeeze out the juice and keep, covered, in the refrigerator. Remove the thin membranes which separate the segments and fibers inside the peel. Then simmer the peels in water for about 7-10 minutes until soft. Drain, cover with a fresh portion of cold water, and soak for 12 hours or overnight, changing the water once or twice if possible, to get rid of all the bitterness.
Drain the peel and chop it roughly. Pour the reserved tangerine juice into a large pan. Add the sugar and chopped peel and bring to the boil. Simmer for 15-30 minutes, until the syrup thickens and forms a firm jelly when a drop is left on a cold plate. Let the jam cool slightly, then pour into clean jars and seal tightly.
119 calories, 0 grams fat, 31 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.