How to make simple syrup

• Combine the sugar and water in a heavy sauce pan and cook over low heat until sugar dissolves. 
  3 cups granulated sugar, 1 cup water
• Raise heat to medium and bring syrup to a boil. 
• Once the liquid boils, reduce heat and maintain the liquid at a low boil for 5 minutes. Stir occasionally to prevent scorching.
• Add the tangerine juice and return to a boil.
  6 cups tangerine juice
• The mixture will foam a bit on the surface; use a spoon to skim that off.
• Remove pot from heat. Cool syrup and ladle into airtight containers.
• Store in the refrigerator for up to three months, or process as follows.

CANNING TANGERINE SYRUP

PREP FOR CANNING

• Fill a canning pot with water, set the lid in place, and heat on high heat until boiling. It can take awhile for the water to come to a boil, so get it started before you begin making the jam.
• Gather the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
• Bring a small pot of water to a simmer and turn off the heat. Drop the rings and lids into the water and leave them there until you're ready to screw them onto the filled jars.

CANNING THE SYRUP

• Ladle hot syrup into quarter-pint, half-pint, or pint sized canning jars, leaving 1/4" head space. A canning funnel makes this easy.
• Wipe jar rims to remove any syrup that may have spilled. A clean rim is essential to a good seal.
• Set jar lids in place. Screw bands on finger tight.
• Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by two inches. The water will cool somewhat in reaction to the addition of the jars. Return the water to a boil and then set the timer.
• Process for 10 minutes 0-1,000 feet altitude; 15 minutes 1,001'-6,000' altitude; 20 minutes over 6,000'.
• Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
• Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
• Remove rings and wash outsides of jars. Store in a cool, dry place.