Tangerine Gelée

Peel the tangerines, cut them into thin strips and set aside

In a bowl, mash the fruit pulp, add the peel strips, cover and let it soak overnight

In a pot,

Bring the mixture to a boil over high heat

Reduce the heat and cook for 50 minutes, until the peel strips become soft

Add sugar and stir until dissolved

Add lemon juice, increase heat and simmer for 20 minutes, or until thickened and the bottom of the pot appears

Once cooled, place the gelée in sterilized glass jars

Serve chilled or at room temperature.