Florida Cooperative Extension


 each cup of this mixture add % cup sugar and cook rapidly until
 it gives the jelly test.
 This recipe makes a product that is lighter in color, more jelly-
 like in consistency than No. 1, and is of a delicate, delightful
 flavor that is generally liked.
 Caution: All butters should be cooked rapidly and in small
 quantities to retain the desired flavor and color.
 Do not over-cook-the product thickens considerably when cool.

 Orange Butter
 The following recipe makes a product similar in many ways to
 apple butter. It spreads better than most marmalades or jellies,
 and is not so sweet. It is especially popular with children.
 The fruit is washed, the stems and blemish spots being care-
 fully removed. It is then cut into slices or small pieces, covered
 with water and cooked until the peel is tender; usually this takes
 two or three hours.
 Sugar is added, 1/2 pound for each pound of cooked fruit. The
 mixture is cooked rapidly with constant stirring until the desired
 consistency is reached. It is best cooked beyond the jellying point.
 Kumquat Jam
 The cooked pulp remaining in the jelly bag after the juice for
 jelly-making has been strained off is very good stock for making
 into jam. Combine with one pint of water for each pound of fruit.
 Boil slowly for 15 to 20 minutes and add 3/ pound of sugar for
 each pound of original fruit taken. Boil until clear.
 If fresh fruit is used, clean it in the same manner as for pre-
 serves with the soda solution. After rinsing well and draining
 the fruit, cover with water. Cook until tender, remove seeds and
 slice or grind fruit, measure the pulp and allow 1 to % pound
 of sugar for each pound of fruit, according to the acidity of the
 fruit being used. Recook the pulp before adding the sugar, then
 proceed as for making other jams.
 Calamondins, orangequats, Temples, or tangerines blended with
lemons or other fruit containing more acid, make fine jams.

 Quick Tangerine Jam
 (Makes 2 glasses)
 2 cups tangerine, pulp and juice 1 tsp. grated tangerine rind
 1 lemon, pulp and juice 1 cups sugar
 Be sure seeds are removed from tangerine pulp and juice. Com-
bine ingredients and boil quickly about 10 minutes, or until syrupy
and clear. Very good served warm on hot biscuit.