Title: Tangerine Butter
Categories: Jam
Yield: 2 Cups

3/4	lb	Tangerines (3 medium)
1 1/4	c	Plus 2 T. sugar

Peel and seed tangerines, and discard strings that cling to the peel and pulp segments. Place peel, pulp, and sugar in a food processor and chop until a gritty puree is achieved. Transfer puree to a 2-quart microwav- able measure or casserole with a vented cover; cover and microwave on high for 5 minutes. Stir, and microwave, uncovered, on high for 5 to 7 minutes longer. Let stand 2 minutes. Ladle into hot, sterilized jars or freezer containers, cover tightly, lable, and refrigerate or freeze.

The best variety for use is the old-fashioned Darcy, with their loose peel and characteristic flavor. Clementines and Mandarines, which are also tangerines, are good to eat raw, but in marmalade or butter, their flavor is indistinguishable from that of other sweet orange spreads.

LESEM, Jeanne Preserving Today Alfred A. Knopf, New York Submitted by John Hartman Indianapolis, IN

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