Wowza! This recipe will brighten up a gloomy winter day! Very easy to make and absolutely delicious. Use this tangerine topping for ice cream, pancakes/waffles, sponge cake and whatever else you wish. (My children love it on toast, and just a plain spoonful!) I also think it would be great mixed in with yogurt. It is a ‘no-cook’ method and the topping is stored in your freezer if you want to keep it more than three weeks, it probably won’t last that long in my home!

Ingredients:

4 cups of chopped tangerines- remove skin and pith

5 1/2 cups sugar

1 box of sure-jell

3/4 cup water

1. Place chopped tangerines and sugar into a large bowl or pot. (You are not cooking this topping, this will go into your freezer afterwards)
2. Stir every few minutes for about ten minutes.
3. Place 3/4 of water and the box of sure-jell into a sauce pan on the stove and bring to a boil.
4. Pour the sure-jell mixture into the tangerine and sugar mixture and stir until all the sugar is completely dissolved.
5. Ladle into freezer containers, seal, and freeze up to 6 months.
6. The topping will keep for quite a awhile in the fridge, when looking at syrup recipes it said three weeks, but I am going to say about two weeks for the chunky topping.
7. Yield. I got two quart-sized mason jars and two- pint sized jars with this recipe.