24 tangerines. Sugar. 2 lemons.

Wash and dry the tangerines and lemons, then put them into an enameled pan with sufficient water to float them, and let them boil until the rinds are soft enough to pierce with a needle; then drain them.

Quarter the oranges, remove the pips, let them soak in two cupfuls of water for twelve hours, and cut up the peel very fine, having removed all the pulp and mashed it up.

Put the sugar into a preserving pan, allowing double the weight of the fruit in sugar, add the water from the pips and the strained lemon juice, and boil to a thick syrup; then add the pulp and rinds, and boil till the syrup jellies, which will take from twenty-five to thirty-five minutes.

Seal in glasses.