For this step you'll need:  

• 3 lbs. (1.35 kg) Tangerines

For this recipe, I used about 14 tangerines. Always wash your fruit before you start cooking. Since we will be eating the Tangerine skins as well, they need to be thoroughly rinsed.

For this step you'll need:

• Your Hands :-)

Peel your tangerine skins off and set aside in a bowl. This next step is the laborious part of the recipe as we will need to remove the white piths from the tangerine fruit. In the image, is a before and after image of the pith removed. You don't have to be perfect, but you need to remove as much as the pith as you can since it doesn't taste very good, even with sugar. :-)

For this step you'll need:

• Your Hands :-)

Some of the tangerine fruit slices have 1-2 seeds in them. The easy way to see them is holding each slice up to a ceiling light showing whether it has a seed in them or not. Do not worry about getting every single seed. You can do the remaining seed cleanup during the cooking phase.

For this step you'll need:

• Small Bowls

By this step, you will have one bowl with your tangerine skins, one bowl for your tangerine fruit slices and a third bowl with your seeds. If you want, you can dry out the seeds and attempt to plant them to grow your very own tangerine tree! If not, simply toss them into the composter.

For this step you'll need:

• 1 Lemon
• Zester
• Small Bowls

Zest a large lemon into a small bowl. After zesting your lemon, slice it and squeeze the juice into a separate small bowl, removing any seeds that might pop out. For those that like an even extra sour kick, you can also add a tsp of lemon extract. Personally, I find that the zest and juice from the large lemon is more than enough kick.

For this step you'll need:

• Food Processor (optional)

Next, we need to chop up the tangerine skins. To save your hands, bust out your food processor. I use the Hamilton Beach Series (and sing to myself the "Alexander Hamilton" theme song while processing food). For my processor, I pulse the tangerine skins a couple of times until they are somewhat chopped. You don't want them as a pulp, just roughly cut. More ambitious bakers can continue chopping the tangerine skins by hand into neat strips for presentation effect but to save your hands, let your food processor do the heavy lifting. :-)

For this step you'll need:

• Tangerine Skins And Your Fruit  
• 4 qt Pot
• Fresh Lemon Juice
• Lemon Zest
• 1 tsp Lemon Extract (optional)

Add your "finely" chopped tangerine skins, your tangerine fruit slices, the lemon zest and juice to a 4 qt pot or larger. Fill with water, until the mix is almost covered and turn on your heat to high.

For this step you'll need:

• Your Stirring Skills :-)
• Pot Lid

When your marmalade starts bubbling, you will see a light froth on the top. This is a signal to turn your heat off, cover your pan with a lid, remove from the hot burner to an unused burner.

For this step you'll need:

• Time :-)

Do not touch for 24 hours! I know this is a long a$$ time but it is necessary for the tangerine skins to soften and release their natural pectin into the marmalade.

For this step you'll need:

• A Comfy Chair And Your Favorite Podcast
• Your Spatula And A Good Eye :-)

Let's get cooking again! Remove the lid and turn your heat up to medium high. When you mix starts bubbling again, turn the heat down to medium low and you will need to grab a chair or a barstool because this next step is about 2 hours long! It is important to continually stir your mixture every couple minutes so the mixture doesn't stick to your pan or big bubbles don't build up and burst sauce all over the place. Also, during this cooking phase, any left over seeds will rise to the top of the mix. Remove with your spatula into a spare bowl. Do not use your hands! The marmalade is super hot.

For this step you'll need:

• Your Stirring Skills :-)

Continue to stir your marmalade as it slowly cooks off the water. When you see the bottom of your saucepan with each swipe of your spatula, it is time to add the sugar to the mix.

For this step you'll need:

• 2 cups (420g) Sugar
• Small Cold Plate

Put a small clean small plate into your freezer. We'll get to that in a few minutes.

After about 1 1/2 hours of cooking and mixing, your marmalade will be much thicker.  This is where you add your sugar. Adding the right amount of sugar is up to your individual taste preferences. I personally love to taste the fruit so I tend to use less sugar than most jammers who tend to use double the amount I use!

For this recipe, I used 2 cups of sugar. I added in the sugar in 1/2 cup increments. After each addition, I stirred, then placed a little jam on a cold plate (clean plate in the freezer for 10 mins or so), tasted it and made the call to either add more sugar or to stop. Every time you pull out the cold plate, rinse it off, dry it and put it back into the freezer. It is important that the plate stays cold for this step and in step 15.

For this step you'll need:

• Your Stirring Skills :-)

After adding sugar, your marmalade will turn a dark amber orange and will thin out a little. Just keep cooking and stirring your marmalade for another 30 mins or so. You are on the home stretch!

For this step you'll need:

• Your Continuous Stirring Skills :-)

It is so important at this stage to keep on mixing. With the added sugar, it is very easy for the marmalade to caramelize and stick to the pan. Just keep at it until you start noticing the bottom of the pan when you mix with your spatula.

For this step you'll need:

• Small Cold Plate

Take out your clean plate from the freezer and put a little bit of marmalade on the plate. Wait about a minute and then run your finger through the middle of the marmalade. If it doesn't run back together quickly, your marmalade is done!

For this step you'll need:

• Ladle
• Canning Jars
• Canning Equipment

Using the hot water bath method, we will can our tangerine marmalade. After you have sterilized your jars, place your jar funnel into the top of each jar and scoop your jam into them. Fill up your glass jar to the bottom of the neck. You want to leave a little bit of space at the top.

For this step you'll need:

• Oven Mitts
• Clean Towel

Making marmalade is very messy and it gets everywhere. Before sealing your jars, make sure to wipe off the top of the jars so a proper seal can be formed. The marmalade is still hot so be careful as to not just grab the jars with your hands. An oven mitt or towel is your best friend. (marmalade burns though delicious, are no fun)

For this step you'll need:

• Canning Rings And Lids
• Canning Equipment 
• Oven Mitts

After the jars are cleaned, place the lids on them and screw the rings onto the jars tightly. I wear an oven mitt to hold the jars while securing the rings.

For this step you'll need:

• Oven Mitts
• Canning Tongs
• Large Stainless Steel Canning Pot (20qt)

After your jars have been sealed, we will perform steps 9 and 10 of the hot water bath method. Grab your oven mitt and tongs and place your jars back into the hot water. Remember to place your jars side by side in the pot and DO NOT stack them. AND, all jars need to be completely covered by water because if your jars are exposed to the air while the water is boiling, they could explode. So be sure that your cans are completely covered by the water. A good couple inches (5 cm+)  is enough. Cover your pot, turn the heat on high and let your jars sit in the boiling water for another 15 mins.

For this step you'll need:   

• Clicking Cans  
• Your Appetite :-)

After 15 mins, turn off the heat to your stove and let the cans sit in the hot water for 5 more mins. Then, grab your oven mitt and canning tongs to remove your jars from the hot water and place them on a towel or heat resistant counter top to cool.

As they cool, you will start to hear these clicks in your kitchen over the next hour or so. That sound is the top of the can lids being sucked down from the hot jar cooling. After they've cooled completely, you can double check that the lids have sealed by pressing the middle of the lid down. If it doesn't pop up, it is sealed. If it does pop up, don't worry, just eat that one first. :-) It will last about 2-3 weeks in the fridge. The others should last 2-3 months in the fridge. I hope you enjoy it! :-)