|Sugar||3 1⁄2 Cup (56 tbs)|
|Lemons juice||2 1⁄2 Tablespoon (Juice Extracted From 2 1/2 Lemons)|
Wash the tangerines thoroughly, then peel.
Cut the peel into shreds.
Remove the stringy substance and seed.
Mash the tangerine segments in a Dutch oven and add 3 1/2 cups water.
Let stand for about 12 hours.
Bring the tangerine mixture to a boil and simmer until the peel is tender.
Add the sugar, then cook and stir until the sugar is dissolved.
Add the lemon juice and bring to a boil over high heat.
Boil for about 20 minutes, stirring frequently to prevent sticking.
Remove from heat and stir for several minutes to prevent the peel from floating to the surface.
Pour into hot sterilized glasses and seal.