Mandarin (Tangerine) Marmalade

Directions

1. 1
   Extract the juice.
2. 2
   Keep the peels and remove anything left inside. Fold the seeds in a cheesecloth or tulle which tie tightly.
3. 3
   Boil mandarin peels for five minutes. Leave them on the stove top until they cool.
4. 4
   Drain, add fresh water again and repeat once more.
5. 5
   When they cool, drain and remove the the pith from the peels. Chop each peel into very thin strips and then into smaller pieces.
6. 6
   Put the peels with sugar, fragrant geranium leaves and juice in a large saucepan.
7. 7
   Add the seeds together with the remaining ingredients. Once the sugar has dissolved put the marmalade on the heat, mixing occasionally.
8. 8
   Bring to a boil, reduce the heat slightly and be careful mixing it from time to time, as it may overflow.
9. 9
   Boil for half an hour and whenever foam forms on top, remove it with a slotted spoon.
10. 10
    Allow the jam to cool.
11. 11
    Repeat this procedure for another half hour and skim if necessary.
12. 12
    Add the lemon juice and set aside to cool.
13. 13
    When the marmalade cools it begins togel. If at this point it does not gel, you can still use it to make desserts or fix it by using gelfix.