Homemade Satsuma Marmalade
Just as the taste of a homegrown tomato cannot compare to the grocery store version, so too is it with homemade marmalade where the flavor pops on your tongue.
This recipe is simple, delicious and a great recipe for beginning canners. 100% deliciousness in a jar that goes perfectly on toast, saltines, chicken, pork, with coconut shrimp, and, and, and…
Tie a pretty ribbon around the top and it makes a great gift at any time.
- 12 Satsumas (about 2.5 pounds, can substitute Mandarin or Clementine oranges), quartered and thinly sliced, discard any seeds.
- 1 lemon, zest and juice, discard any seeds
- 6 cups of water
- 4 pounds of sugar
- Candy Thermometer
- Jelly Jars, Lids, and Rings
- Wooden Spoon
1. Wash the fruit with warm water and scrub with a brush to remove any dirt, grime or sprays that may have been used on the fruit before harvest.
2. Quarter and cut the satsumas into thin slices.
3. In a heavy saucepan add water, all the fruit and lemon (zest and juice). Bring to boil and then simmer for 35-45 minutes until peel is tender.
4. Prepare your jars.
5. Remove pot from heat and add the sugar. NOTE: the rinds will stop softening once the sugar has been added, be sure it is to you desired tenderness before adding sugar.
6. Over medium heat, bring the fruit/sugar mixture up to boiling – stirring constantly. Cook to the jellying point (222 degrees F on a candy thermometer). Once the temperature starts rising over 212 degrees, it will take an additional 30-45 minutes to get to this point. Do not rush here as your marmalade will not set if you are impatient.
7. Ladle hot marmalade into jars, leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process for 5 minutes in a waterbath canner.
8. Check seals when cool and label. ENJOY!
Satsuma Marmalade going…going…gone