March 13, 2011
Meyer Lemon-Tangerine Ginger Jelly
3 cups freshly squeezed Meyer lemon juice
1 cup freshly squeezed tangerine juice
4 cups sugar
1 packet dry pectin
2 inch knob ginger, thickly sliced
Whisk the juice through a sieve to get rid of any pulp. If it goes below 4 cups, add more juice or water (gasp!)to compensate. I really didn't lose any juice during this step but better safe than sorry. Add the juices, ginger and sugar to a heavy bottom pot. Bring to a temperature of 220. Fish out the ginger. Add the pectin and stir. Cook for 5 additional minutes. Pour into prepared jars. Process in a boiling water bath for 10 minutes.
Yield: about 4 8-oz jars
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.