Tangerine Marmalade

Simmer tangerines and lemons in the water, covered, for a couple of hours, then let it cool enough to handle.

Cut the cooked fruit in half and scoop out the pulp and put it back in the cooking water. Set the peels aside for later. (The lemon peels are not used; they can be discarded).

Simmer the pulp and seeds for about a half an hour, mashing occasionally with a potato smasher. Then strain the juice out of the pulp with a jelly bag, squeezing it as dry as possible.

Slice the cooked tangerine peel into slivers and add them to the strained juice in a big but shallow stock pot. Bring it to a boil, add sugar, and cook and stir until the sugar is dissolved. Add bottled lemon juice to taste ("Honey" tangerines are not very sour at all).

Cook it until it's 222 degrees F on a candy thermometer. Let it cool to about 200 degrees F, then ladle into half-pint jars, and a little dab left over. Process the jars in a boiling water bath for 10 minutes.

NOTE: All the peels float to the top of the jars during processing, so after they cool enough to go "ping", shake them and turn them upside down to redistribute it.