Tangelo Marmalade

Ingredients:

• 1 lemon, wash thoroughly in warm water
• 2 Jamaican tangelos (about 700g total), wash thoroughly in warm water
• 1.3 kg of granulated sugar

Preparation:

1. Cut the lemon into quarters and remove all the seeds. Separate the pulp from the rind with a knife and finely chop the pulp. Scoop the juice and pulp from the membranes and place them in a wide, 6-quart stainless steel saucepan. Thinly slice the rind and add it to the saucepan.
2. Cut the tangelos into quarters. Use a knife to separate the flesh from the skin and finely chop the flesh. Scoop out the juice and flesh and add them to the pan. Cut the rind quarters in half lengthwise, so that they are approximately 2.5 cm (1 inch) wide at their widest point. Cut the rind pieces crosswise into thin strips and add them to the pan.
3. Add 6 cups of water and cook over medium heat until the mixture comes to a boil. Reduce the heat and simmer for 5 minutes. Let cool slightly, then refrigerate overnight.
4. Bring the pan to a boil over medium heat, then reduce the heat and simmer until the rind pieces are tender, about 30 minutes. Stir in the sugar gradually until completely dissolved, being careful not to burn it. Continue to simmer over low heat until the marmalade thickens and becomes glossy and a thermometer registers 212°F (104°C), another 35 minutes.
5. Pour the marmalade into glass jars, let cool, and refrigerate for at least 2 hours before serving. Cover and store in the refrigerator.