Mandarin Marmalade

Cut 8-inch (20 cm) square of double thickness fine cheesecloth; set aside.

Scrub mandarins and lemons. Cut out stem and blossom ends and any blemishes. Cut lemons in half; squeeze out juice, dislodging seeds. Strain into large Dutch oven. Place seeds in centre of prepared cheesecloth.

Peel tangerines; chop flesh and add to Dutch oven, reserving seeds. Add seeds to cheesecloth; bring up sides and tie top with string. Add to pan.

Cut lemon and tangerine peel into paper-thin strips. Add lemon peel to pan; set tangerine peel aside.

Add 8 cups (2 L) water; bring to simmer over medium heat and simmer, stirring occasionally, for 1-1/2 hours.

Add tangerine peel; simmer until peel turns to mush when pressed between fingers, about 30 minutes. Remove bag and let cool; squeeze juice into pan. Mixture should measure 10 cups (2.5 L); if not, add water to make up difference or boil until reduced to this amount.

For each batch, in clean Dutch oven, bring 5 cups (1.25 L) each of the sugar and fruit mixture to full rolling boil, stirring. Boil vigorously, stirring constantly, until free of foam, thickened and setting point is reached, about 8 minutes.

Pour into sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes.