1. Remove fruity pulp from the tangerines. Boil the skins gently until tender enough to pierce with a fork. Cool, then scrape any white pith from the underside of peels. Chop peels coarsely. 2. Zest the lemon, squeeze juice, and strain and save it. Need about 1/8 cup. Remove husks from tomatillos, wash sticky sap off them. 3. Cook tomatillos with the salt in the 2 cups water until they are soft. 4. Put the tangerine pulp, peels, lemon juice and zest in food processor. Add jalapeno, cilantro and tomatillos. Process until mixture resembles salsa consistency and cilantro and peels are finely chopped. 5. Put mixture in heavy kettle. Bring to full boil, add the sugar except for 1/4 cup to mix in with the pectin. Stir well and boil 1 minute. Mix pectin with the reserved sugar, and add, along with the butter. Stir well, bring to boil again, boil 1 minute. 6. Fill sterilized jars within 1/8" of rim. Clean rims with damp paper towel then add lids. Process in water bath canner 10 minute (check your elevation chart to see what your processing time is based on your location's elevation) Remove from canner, let sit and cool 24 hours. This will firm up overnight. If any jars do not seal, refrigerate jam and use promptly. 7. Recipe assumes basic knowledge about canning. Jam as made tested OK with pH strip for safe acidity. ---------------------------------------------------------------------------
Nutrition
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