Tangerine Gelée

Peel the tangerines, cut into thin strips, and reserve

Mash the pulp of the fruit, combine with the peel strips and water, cover, and let it soak overnight

The next day, pour the mixture into a saucepan

Bring to a boil over high heat

Reduce heat and cook for 50 minutes or until the peel becomes soft

Add sugar and stir until dissolved

Combine lemon juice, increase heat, and simmer for 20 minutes or until the gelée thickens and starts to appear at the bottom of the saucepan

Place the gelée in sterilized jars

32 calories per spoon