Tangerine Marmalade

I made this last year and it won a blue ribbon at the Olmsted County
Fair. Tangerines are a lot easier to work with than oranges or sevilles
because the peel is edible without having to remove the white pithy
layer.

2 pounds of "Honey" tangerines
2 largish lemons
6 cups water
8 cups sugar
1/2 cup of bottled lemon juice

Simmer 2 pounds of "Honey" tangerines and 2 largish lemons in 6 cups
of 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 in to slivers and add them to the strained juice in a
big but shallow stock pot. Bring it to a boil, add 8 cups of sugar,
and cook and stirr until the sugar is dissolved. Add bottled lemon juice
to taste ("Honey" tangerines are not very sour at all). Cook it until
222 degrees on a candy thermometer, let it cool to about 200 degrees,
and ladle into 8 half-pint jars, and a little dab left over. Process
the jars in a Boiling Water Bath for 10 minutes. Note: All the peels
floatto 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.

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