Ingredients:
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

Directions:
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.

My thoughts:

Jelly! The last of the fruit frontier. Jelly can be very sweet so I thought the spicy addition of fresh ginger would be a welcome one. Citrus jelly is (I think) the easiest to make, it is easy to ream out even slightly dodgy fruit and discard the leftover pulp and peel while other fruits need to be steamed or sieved/jelly-bagged to achieve enough juice for jelly. I had some Meyer lemons and tangerines hanging around way too long and knew I wouldn’t get through them before they spoiled. So I turned them into a small batch of jelly. I think it will be great on bread and toast of course, but also as a glaze on vegetables or meats. Or even part of a salad dressing!