24+ tangerines (6 cups sections + 1 1/2 cups juice + 2 cups small cut rind slices)
7 cups sugar
1 cup QUALITY honey
1 liquid pectin pouch (3 ounces)
1 tablespoon butter

  • Peel tangerines, reserving rinds for later.  Remove loose pith.
  • Using a cutting board with a reservoir to catch the juices, cut sections into small chopped pieces. You should have 6 cups of chopped fruit.
  • Pour off juice to measure. Off set with FRESH squeezed juice to equal 1 1/2 cups.
  • Slice rinds into VERY thin strips until you have 2 cups worth.
  • Add fruit, juice, rinds, sugar and honey to large stock pot. Bring to a FULL ROLLING boil.
  • Add pectin continuing to boil for 2 minutes.
  • Stir in butter and skim any remaining froth.
  • Immediately ladle into hot sterilized jars.
  • Process in water bath for 15 minutes.
  • Cool jars inverted on a towel until cool.

NOTE: 1 bag of Cuties has about 30 tangerines in it.


Are the tangerine rinds less bitter than orange ones? Do you need to remove as much of the white pith as possible before slicing the rinds? – Margy


The tangerine rinds are much more pliable than orange rinds because they are generally so much thinner and yes they are much sweeter too. I just remove the loose pith and find it works quite well.

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