I picked some very sour tangerines yesterday from a friend's tree and am contemplating making marmalade from them. Do you think I could use your orange marmalade recipe or would it need major adjustments?

Here's the recipe I have:

ANNIE�S ORANGE MARMALADE

2 cups thinly sliced orange rind

1 quart chopped orange pulp

1 cup thinly sliced lemons

1-1/2 quarts water

5 cups sugar

1. Add water to fruit and simmer 5 minutes.

2. Cover and let stand 12-18 hours in a cool place.

3. Cook rapidly until peel is tender, about 1 hour.

4. Measure fruit and liquid.

5. Alternate sugar with each cup of fruit mixture.

6. Bring slowly to a boil, stirring until sugar dissolves.

7. Cook rapidly, about 25 minutes.

8. When mixture begins to thicken, stir occasionally to prevent sticking.

9. Pour hot into hot jars, leaving 1/4-inch headspace.

10. Adjust caps.
    
11. Process 10 minutes in boiling water bath.
    
12. Yield: about 7 half pints.

I used one lemon and five Honeybell tangelos, because the Honeybells are so sweet I thought the lemon would cut that a bit. I quartered the lemons and just sliced them into paper-thin slices and added the whole thing with no further prep (after picking out the seeds). The Honeybells I peeled with a vegetable peeler to get just the orange part and leave the white pith, then slivered the peel. I then peeled the Honeybells of whatever white was left on them and chopped up the sections. I didn't bother to remove any of the other membrane other than the outer white covering. I didn't have six cups of peel and orange pulp, total, closer to 4 cups, so I used 4 cups of water (note that the fruit/water ratio is nearly identical so I figured as much water as I had fruit). I also added sugar equivalent to the amount of cooked fruit, which was also about 4 cups. It took a long time to cook to jell stage, so don't get impatient, it'll get there. Watch it carefully when it starts to thicken, it'll scorch easily.

Also notice that you have to leave the fruit sit 12-18 hours so be sure to time this so it'll be ready to start cooking when you are. I started mine on Saturday night and made marmalade on Sunday afternoon after I came home from the farm.

Good luck, it's worth it, trust me. This is yummy stuff.

Annie